Oatmeal-Stuffed Apples
50
- Prep Time20 mins
- Total Time45 mins
- Makes8 servings
Photo, Erik Putz.
Kitchen tip: A drizzle of honey makes these oatmeal-stuffed apples even tastier! (This is basically the breakfast version of apple crisp.)
Ingredients
1/2 cup large-flake oats
1/4 cup almond milk
2 tbsp maple syrup
3 tbsp butter, divided
1 tsp pumpkin pie spice
4 dates, finely chopped (1/4 cup)
4 Honeycrisp or Ambrosia apples, halved crosswise
honey, optional
Instructions
POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with parchment.
COMBINE oats with almond milk, maple syrup, 2 tbsp butter, pumpkin pie spice and dates in a medium bowl. Using a melon baller, scoop out and discard cores from apple halves. Scoop out more apple flesh, leaving a 1⁄2-in. border with the peel. (Apples should look like small bowls.) Finely chop the apple flesh and stir into oat mixture.
TRANSFER apples to prepared sheet, then fill each apple with oat mixture.
MELT and brush remaining 1 tbsp butter overtop.
BAKE until apples are fork- tender, 22 to 25 min. Transfer to a rack to cool completely. Refrigerate apples in a sealed container for up to 5 days. Drizzle with honey before serving.
Nutrition (per serving)
Calories 122, Protein 1g, Carbohydrates 20g, Fat 5g, Fibre 2g, Sodium 38mg.
Kitchen Tip: To reheat, microwave apples for 45 sec.