Breakfast baked apples with oatmeal
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.
Servings 6 apples
Calories 199.7kcal
Ingredients
- ⅓ cup quick cooking steel cut oats*
- ⅔ cup water
- ⅛ teaspoon salt
- 1 tablespoon dark brown sugar
- 4 tablespoon maple syrup divided
- ⅓ cup roughly chopped pecans
- 6 small honeycrisp apples**
- 3 teaspoon ground cinnamon divided
- 6 whole pecans for topping (optional)
Instructions
- 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.
Notes
*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.
Nutrition
Serving: 1apple | Calories: 199.7kcal | Carbohydrates: 39.04g | Protein: 2.4g | Fat: 5.25g | Saturated Fat: 0.51g | Sodium: 53.19mg | Potassium: 214.26mg | Fiber: 5.67g | Sugar: 25.67g | Vitamin A: 80.46IU | Vitamin C: 6.85mg | Calcium: 42.18mg | Iron: 0.78mg