Warm and cozy breakfast baked apples with oatmeal filling! Maple pecan steel cut oatmeal is stuffed into apples and then baked to perfection. The perfect vegan fall breakfast recipe.
Hi, Rhubarbarians! Are you imagining the magical fall aroma of these breakfast baked apples with oatmeal?
We took your favorite fall oatmeal and combined it with your favorite baked fruit! Oh yes.
Have you tried our homemade instant apple cinnamon oatmeal?
A baked apple stuffed with maple pecan oatmeal for breakfast
It's as simple and as delicious as it sounds. Not quite as sugary sweet and indulgent as dessert baked apples, but more special and cozy than your everyday maple pecan oatmeal.
Breakfast baked apples with oatmeal stuffed into them: your new fall fave! These take a bit of time to cook, but most of the time it's hands off. It's the time it takes to cook the oats and them bake the apples in the oven. So, although these aren't busy weekday breakfast worthy, they are most definitely easy weekend stunner breakfast worthy!
How to core an apple without going through the bottom
Everyone has their own tried and true way of doing this. The way that works the best for us is to use a hand-held peeler that has a long and narrow neck. Insert the peeler into the top of the apple very close to the core and stop about 1" above the bottom of the apple. Rotate the peeler all the way around the core until the core can be removed with your fingers.
Another option is to use a small melon baller. You'll start by removing the top of the core and keep digging small "balls" out of the core until you are 1" above the bottom of the apple.
Or, just use a small sharp knife. This will work almost as well as the hand-held peeler, but you'll need to insert the knife at a very slight angle inwards.
Let's make these, step by step
First, you'll want to get your oatmeal cooking.
- I like to use quick cooking steel cut oats, because why use slow cooking when you can use quick? LOL! But really any oats that you prefer will work great. Just adjust the cook time according to your oat preference.
- Combine the oats, water, and salt in a pan and bring to a boil. Reduce heat to low so it simmers. Stir in the brown sugar and some syrup. Cook for 5 minutes.
- You want the oatmeal to be thick, but still have a bit of liquid.
- Stir in the pecans and set aside to let it cool and thicken just a bit more.
Prepare your apples for baking
- Preheat your oven and core your apples as stated above in the "how to core an apple without going through the bottom" section.
- Sprinkle a bit of cinnamon into each core and rub it into the core with your fingers. Place each apple in the baking dish.
- Fill the cores of the apples with the oatmeal. You might need to use your fingers to really stuff the oatmeal into the bottom of the core. You can leave some oatmeal sticking out of the top as shown in the photos, but don't overstuff.
- Place a pecan on top of each apple and sprinkle with a bit of cinnamon.
Bake the oatmeal stuffed apples
- Bake them on the bottom rack of the oven for 30 minutes.
- Drizzle a bit of maple syrup over each apple and bake for another 10 minutes. Remove from the oven when the apples are fork tender, but not mushy.
- Let cool just slightly before serving. Enjoy!
Freezing and storing
The leftover apples can be stored in the fridge for up to 4 days. Reheating in the microwave works great. Cut one in half and microwave in a microwave safe bowl for about 2 minutes.
These freeze beautifully! You'll want to freeze them separately so they don't stick together. When ready to eat, just microwave in a microwave safe bowl for about 2 minutes, cut in half and then microwave again until as hot as you'd like. Easy as that!
Breakfast baked apples with oatmeal recipe
Breakfast baked apples with oatmeal
- Combine the oats, water, and salt in a small saucepan. Bring to a boil, then reduce heat to medium low. Stir in the brown sugar and 1 tablespoon of the syrup. Simmer for 5 minutes, or until oatmeal is slightly thickened, but still a bit watery. Remove from heat and stir in pecans. Set aside. Oatmeal should thicken slightly.
- Preheat oven to 350 degrees F. Core the apples, creating about a 1" hole and leaving about ½" of the core remaining at the bottom. Rub each core with a bit of cinnamon to coat and place in a baking dish.
- Distribute oatmeal evenly among apples. Top with 1-3 pecans each and sprinkle with additional cinnamon. Bake for 30 minutes on bottom rack of oven.
- Drizzle remaining maple syrup over each apple. Bake an additional 10 minutes, or until apples are tender, but not mushy. Remove from heat.
- Let cool slightly. Serve warm.
*I used Bob's Red Mill organic quick cooking steel cut oats. Regular steel cut oats will work, just make sure to cook them before baking in the apples.
**If using giant honeycrisp apples, create a larger cored hole and reduce to only 4 apples.
OK guys. What do you think? Are you already on the "every night is cozy couch night" train? I know I am!
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Hope you are having the coziest fall ever!
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