Juicy Baked Breakfast Apples are stuffed with oatmeal, topped with a drizzle of maple syrup and a dollop of whipped cream or yogurt for the coziest breakfast around!
*This post is is sponsored by SweeTango®, and as you know, I greatly appreciate your support of my brand partners — I only work with companies that I love, and they help keep TVFGI up and cooking!
I love it when a healthy breakfast feels like a decadent treat! These baked breakfast apples are soft, sweet and warm — just break into one with your spoon and creamy oatmeal, raisins, and nuts come tumbling out. I don’t think you’ll ever want to leave the breakfast table!
I love baked apples, but they’ve always seemed at bit…well, tame, for dessert. It occurred to me that they might work even better for breakfast, and I was right! I stuffed my SweetTango apples with oatmeal and popped them in the oven. They become tender but still retain their juicy crunch, and the natural sweetness of the apple is perfect for the first meal of the day.
I lop off the top of the apples and scooped out the cores with a spoon. I scrape out a little more of the fruit to enlarge the openings just a bit.
TIP: a sprinkle of lemon juice on the cut apples prevents browning.
I fill the cavities with oats that have soaked in milk, along with some fruits and nuts to make it all interesting. A little water in the bottom of the pan and a cover of foil helps everything steam perfectly in 40 minutes. The apples come out softened, but not mushy, and the filling is nice and hot.
Top the baked breakfast apples with some whipped cream, clotted cream, whipped yogurt, or creme fraiche, along with a little brown sugar, honey or maple syrup. File this under fantasy B&B type breakfast recipes, along with my Bourbon Banana Butter, Cranberry Walnut Shortbread Bars, and Cardamom Crumb Cake.
- 4 apples
- juice of 1/2 lemon
- 1 cup old fashioned rolled oats
- 1 cup milk (any kind of milk will work)
- 1/4 tsp cinnamon
- 2 Tbsp chopped walnuts
- 2 Tbsp raisins
- brown sugar, maple syrup, or honey
- whipped cream, yogurt, creme fraiche, or half and half
- set oven to 350F
- Mix the oats, milk and cinnamon in a small bowl, and set aside for an hour. You can do this the night before if you like.
- Slice the top 1/4 off the apples and remove the core with a paring knife and a spoon. Widen the cavity just a bit so it can accommodate the oatmeal.
- Mix the oatmeal with the nuts and raisins and spoon it into the apples, pushing down slightly to fill the apple completely.
- Set the apples in a baking dish and add about 1/2 inch hot water to the pan. Cover with foil and bake for 40 minutes, or until everything is hot and the apples are tender.
- Serve immediately with the garnishes of your choice.
Make it your own ~
- For an extra decadent treat, serve the apples in shallow bowls with a puddle of warm cream or half and half at the bottom.
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