I fancied something a little different for breakfast recently, and the result was these oatmeal stuffed baked apples. They’re warming, hearty and so delicious and look a little fancy too! A perfect option for this time of the year.
- 6 large apples
- Lemon juice
- 1 cup oats
- 1 cup milk (I use oat milk)
- 1 1/2 cups water
- 1 1/2tsp ground cinnamon
- 1tsp vanilla essence
- 1/4 cup almonds
- 1/4 cup dried cranberries
- Pinch salt
- Preheat oven to 200C
- Slice the top off the apples and scoop out the seeds and core, then the flesh, leaving a border around the edges.
- Set aside the flesh and brush a little lemon juice on the inside of the apples
- In a saucepan, combine the oats, milk, water, cinnamon and vanilla
- Bring to the boil then reduce to a simmer, stirring until creamy
- Roughly chop the almonds and then stir through with the cranberries, the reserved apple flesh and a pinch of salt
- Spoon the oatmeal into the hollowed apples, put the tops back on and place in a baking dish. Pour in 2tbs water to the bottom of the dish
- Bake for 20-25 minutes until the apples are softened, but still hold their shape
I served these oatmeal stuffed baked apples with some yoghurt and it makes for a seriously delicious breakfast. I find the combination of the oatmeal and apple sweet enough for my tastebuds, but if you tend to prefer a sweeter option then add a little brown sugar to the oatmeal while you’re cooking it.
I actually think these oatmeal stuffed baked apples work just as well for dessert as they do for breakfast! Sub the yoghurt for some vanilla ice cream and you’ll have a warming, autumnal dessert on your hands!
Make sure you choose good baking apples for this dish as well – not all of them will hold their shape and you don’t want a mushy apple! Varieties like granny smith, fuji, jazz and gala are good options – I used fuji for the ones you can see in the photos.
While these are definitely best straight from the oven, I did reheat them for breakfast a couple of times and they were still delicious. A little less structural integrity perhaps, but the flavour is all still there which is really the important part!