Baked apples were one of my favourite childhood treats, long before I started caring for healthy food. My mom used to cut out the core then stuff them with butter, brown sugar and cinnamon. While that combination is impossible to beat, I like to sometimes use granola instead for a more filling and nutritious version.
Oats, chopped nuts, nut butter and maple syrup come together with a little cinnamon and nutmeg to form a granola free of refined sugars but loaded with complex carbs, good fats and protein, not to mention a range of vitamins, minerals and antioxidants. The spices ensure that the whole kitchen smells seasonally cozy and festive while the nut butter keeps it tasting rich and the nuts add a bit of crunch.
Pack the granola in tightly and it will stay in place while the apples bake.
In keeping with tradition I do like to place a small bit of butter, around 1/2 teaspoon, on each apple for a little extra flavour.
Some extra fruit on the side and a dollop of Greek yogurt on the top will make it into a more substantial meal. Alternatively, ice cream (coconut based for dairy-free) makes it less like breakfast and more like dessert as it slowly melts over the hot apples.
- 6 medium apples (sweet versions like Gala are nice)
- 1 cup rolled oats
- ½ cup nuts, chopped (I used pecans and hazelnuts)
- ⅓ cup almond butter (or any nut butter)
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Optional: butter or coconut oil, around ½ teaspoon per apple
- Preheat oven to 350°. Mix together the oats, nuts, nut butter, maple syrup, cinnamon and nutmeg until fully blended. Core the apples and place them in a baking dish (large pie plates work well). If you do not have an apple corer then a melon baller or sharp, long and thin knife will do the trick, make sure the hole in the middle is around 1 inch in diameter. Stuff the granola into the apples, packing it down firmly. Cover the dish with a layer of aluminum foil and bake for 20 minutes. Remove the tin foil (option: add a small piece of butter or coconut oil on each apple now) and bake for 20 more minutes. Once fully baked the apples should be easy to pierce through with a fork, if they are on the larger size they may need an additional 5 minutes or so. Leftovers can be stored in the fridge in an airtight container for a couple days and then reheated for breakfast or snacks.
