This simple, vegan breakfast will make you feel warm and cozy all morning long! Maple pecan steel cut oatmeal is stuffed into apples, then baked and topped with cinnamon. DELICIOUS!
You guys…… I’M BAAAAACK! Back from my 3 month maternity leave! Um…. things have been…. sheesh, just crazy whirlwind busy. Dudes, it feels so good to be creating recipes again.
So, what the heck happened while I was gone? Everyone still like food blogs? Pumpkin spice is ruling the blogosphere these days, I see.
Well, let’s start this Fall with a bang, shall we? With some super duper vegan oatmeal baked apples! Healthy(ish), and super tasty breakfast baked apples! YESSSSS!
So, the dude and I eat steel cut oats every single morning. Kind of odd, but we make a concoction with pecans, cherries, peanut butter, and pumpkin pie spice. Hmmmm…. I’d share the recipe if I had any friggin clue what to call oatmeal like that. Jared actually adds cacao powder to his as well. CRAY. Just cray.
The steel cut oats stuffed into these apples tho. Man. So good! So simple! Just maple syrup, brown sugar, and pecans. That’s it. Then stuffed into some cinnamon rubbed apples and baked. Um… yes please!
- 1/3 cup quick cooking steel cut oats*
- 2/3 cup water
- 1/8 tsp salt
- 1 Tbsp dark brown sugar
- 4 Tbsp maple syrup divided
- 1/3 cup roughly chopped pecans
- 6 small honeycrisp apples**
- tsp About 3 ground cinnamon divided
- 6-18 whole pecans for topping
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 Tbsp 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 1/2" 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!
Happy to be back, friends. Happy to be back. 🙂
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