Cinnamon and oats baked apples
Cinnamon and oats baked apples are the perfect wholesome dessert. Softened, warm apples stuffed with oats, pecans, cinnamon, yogurt, coconut sugar and butter.
Equipment
- 1 apple corer (or pairing knife)
- 1 Baking sheet (with parchment paper)
- 1 small baking dish (can be a bread pan)
Ingredients
- ¼ cup (gluten free) whole oats
- ⅛ cup pecans (chopped)
- 2-3 tsp cinnamon
- 4 small-medium apples (Gala or other type of your preference)
- 2 tbsp coconut sugar (or use light brown sugar)
- 1½ tbsp (coconut) yogurt (or greek yogurt)
- 1 tbsp (vegan) butter (melted)
- ¼ cup water
Instructions
- Preheat the oven to 350F/175C and line a baking sheet with parchment paper.
- I start by toast the oats, pecans and cinnamon. Spread out the oats, chopped pecans and cinnamon in an even layer on the prepared baking sheet and bake it for 4-6 minutes in the preheated oven.
- In the meantime wash and core the apples. Make sure not to perforate the bottom of the apples otherwise the stuffing will fall/ooze out.
- For the stuffing, mix the toasted oat mixture, melted butter, (coconut) yogurt and coconut sugar sugar.
- After placing the cored apples in a baking dish/ bread pan, add a small amount of water to the pan. This prevents the apples from sticking to the bottom and create moisture in the oven.
- Stuff the apples by spooning the oat mixture in each cavity. Bake the apples in the preheated oven for 40-45 minutes, until the apples are softened and the oats are baked.
- Divide the baked apples over plates and garnish with one or more toppings. Below in Notes you will find a short list of my favorite toppings. This is optional and the baked apples are so good already without any toppings that it is not necessary at all.
Notes
Baked apple topping suggestions:
- vanilla ice cream or whipped cream
- a dollop of (coconut) yogurt or greek yogurt
- mapled pecans
- a swirl of maple syrup or caramel sauce
- cinnamon sugar