Oatmeal Baked Apples – Baked Granny Smith apples filled with creamy, homemade apple-cinnamon oatmeal and topped with pecans. The perfect fall breakfast (or dessert)!
It’s finally fall! Well, kind of.
The mornings seem like fall, but the weather has a tendency to go from “I’m wearing pants, boots, a scarf, and two sweaters to breakfast because it’s freezing” to “it’s only one hour later and I feel like the earth is actually on fire, oh god why did I wear two sweaters”. And by 11 am, it’s usually back up into the 80s.
But! But! We have gotten to the point where the nights are freezing. Sleeping with the windows open? Ugh, I love it. I’m one of those weirdos who likes it freezing in the room and then I just burrow under the blankets all night like a hamster. Mike’s not too fond of it, I think mostly because I end up stealing all the blankets during the night and he’s left freezing and not included in my tunnel of blankets.
Anyways. It’s finally fall!
This is the perfect fall breakfast. It’s warm and comforting and delicious and basically tastes like a dessert, which is awesome. The recipe comes from Jessica over at How Sweet Eats and I love her so much. I’ve been reading her blog forever and her recipes have never let me down.
Fun fact: when Pinterest was just starting up, you had to be ‘invited’ to join the website. I didn’t know any food bloggers or anyone who got early access to the site, but I was just out of pastry school, feeling super inspired, and I knew that I needed to join. So I emailed Jessica, asked her for an invitation, and she sent me one! Honestly it was the sweetest thing ever. Hi, Jessica! I’m sure you don’t remember doing that, but thank you! You’re an angel.
I changed up her recipe a small amount to make it vegan, and also because I was reeeally hungry and decided that I could eat the amount of oatmeal suggested for 4 people. The ingredient amounts are shifted slightly from hers, but if you’re not a pig person like I am, you can half the amount of oatmeal (or add two more apples!).
♡ What’s your favorite thing about fall?
- 2 Granny Smith apples
- ½ tsp. ground cinnamon
- 2 cups water
- 1 cup old-fashioned rolled oats
- ½ tsp. salt
- ¼ cup vanilla nondairy milk
- ¼ cup brown sugar
- ¼ cup chopped pecans
- 2 Tbsp. vegan butter
- 2 Tbsp. maple syrup
- Preheat oven to 400℉.
- Cut the stem and center out of each apple, but save the apple chunks to add to the oatmeal (except the seeds and core, obviously).
- Place the hollowed-out apples into a greased or foil-lined baking tin. I was SUPER fancy and used a 9" loaf pan because... it was the first thing I saw.
- Sprinkle the insides of the apples with a pinch of cinnamon and a pinch of brown sugar.
- Bring the water to a boil, then add the oats, apple pieces, & salt. Reduce to a simmer.
- Cover and cook (stirring often) until the oats are thick and creamy, about 10 minutes.
- Add the brown sugar and almond milk.
- Fill the apples with the oatmeal (there will be a small amount of oats leftover, score).
- Bake for 20 minutes, then carefully sprinkle the chopped pecans over the tops of the apples.
- Continue baking for 15-20 minutes until the apples are soft (but not mushy).
- While the apples are finishing in the oven, make the maple butter. Melt the butter over medium heat and continue heating (stirring often) until the butter is bubbling and starting to brown on the bottom. Add the maple syrup, stir, and remove from heat.
- Once the apples are done in the oven, drizzle the apples with the maple butter and serve immediately!
Recipe by How Sweet Eats – “Oatmeal Baked Apples with Maple Brown Butter“
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