My daughter was feeling a little under the weather so we were having lots of warm foods that day. She decided that if you were having chicken noodle soup, everything needed to be warm. I couldn’t disagree. I decided to whip these up for a snack that turned into lunch. We had another the next morning for breakfast. Really, it can be a snack, breakfast, dessert, you name it! It’s got oats, maple syrup, apples, and cranberries. You really can’t go wrong! The best part is the house smells amazing while they are baking and warms up a cold kitchen in a heart beat. So, if you are looking for another way to use up your apples, try this out. It’s good for you 😉
Maple & Cinnamon Baked Apples
Ingredients
- 1/2 cup Old Fashioned Oats
- 1/4 cup dark brown sugar
- 1/4 cup dried cranberries
- 1 tsp cinnamon
- 1/8 tsp salt
- 8 Gala or other baking apple
- 4 tsp maple syrup
- 1 tsp extra-virgin olive oil
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Pre-heat oven to 350 F.
In a small bowl, stir together the oats, brown sugar, cranberries, cinnamon, and salt.
With a paring knife or melon baller, remove the core of each apple, creating a deep, wide well. Make sure not to cut to the bottom of the fruit! Using a vegetable peeler, peel away an inch-wide layer of skin from the top of each apple.
Pour 1/2 teaspoon of maple syrup into each apple. Divide the oats mixture evenly between the apples, filling the wells. Drizzle the top of each apple with 1/8 teaspoon of olive oil.
Place the apples in a 13-x-9-inch baking pan. Fill the pan with 1/2-inch water. Cover with aluminum foil and bake for 1 hour to until the apples are tender when pierced with a knife.
Serve warm or at room temperature. May be stored in an airtight container in the refrigerator for one day. Oatmeal mixture may be made up to two days before.
Adapted from Kiwi Magazine, November 2013
