Just checking in quickly today to share a nice little apple breakfast recipe that we have been making a lot lately. We know that August hasn’t ended yet and we all want to hold on to summer for as long as we can and pretend that winter isn’t coming. But we thought we’d provide you with a little something for when the first chillier days arrive (which has already happened here btw) and you hear raindrops come knocking on your window sills. For those moments, you can just bust these baked apples out of the oven, let the scent of warm cinnamon spread through your home and immediately feel a little better about the whole situation.
We have been making variations of this both as breakfast and dessert – filling them with oatmeal topped with yogurt for breakfast, and a date and almond paste topped with whipped cream for dessert.
The idea to pimp regular oatmeal/porridge by stuffing it inside baked apples is pretty great in its simplicity. But here we make it a tad more special and extra delicious by cooking the oatmeal with pure apple juice/cider, spices, butter or coconut oil and chopped almonds for extra rich flavor and texture. We then top the baked apples with a thick yogurt and drizzle with ginger honey for sweetness. And if you’ve got a little nut butter at home, that’s also good on top. Always use local apples if they are available and in season, they taste way better!
I’d love to chat more, but it was my birthday yesterday and Luise surprised me with a dinner, sleepover and breakfast at Stedsans in the Woods. It’s a restaurant in the middle of the Swedish forest with great food, beduin tents, outdoor showers and a floating sauna. So we’re pretty eager to experience it. I’ll probably share a few snaps on my Instagram stories later tonight, if you want to check it out.
Oh, and if you have the feels for more apple recipes, check out these ones from our blog archive:
Baked Apples with Spiced Oatmeal and Ginger Honey
We made this recipe with 10 apples because we wanted to make a large batch, but you can just as well make it for two or four people by reducing the amounts.
juice from 1/2 lemon
1 cup rolled oats
1 cup unfiltered and unsweetened apple juice/cider (or milk of choice or water)
1 1/2 cup water
2 tbsp almonds, finely chopped
1/2 tsp ground cinnamon
1/2 tsp freshly ground cardamom
1/4 tsp ground vanilla
3 tbsp butter (or coconut oil)
10-15 almonds, chopped
a large pinch salt
1 cup full-fat greek yogurt (or coconut yogurt)
Ginger Honey (simply stir lots of freshly grated ginger into honey over low heat)
10-15 almonds, chopped
Set the oven to 200°C / 400 °F. Prepare the apples by cutting off the top and then, using a sharp small knife or apple corer, scoop out the seeds and core in the center of each apple. Use a small spoon to scoop out enough apple flesh to make room for the porridge. (The flesh can be chopped and mixed into the oatmeal before filling the apples). Rub the inside of the apples with a little lemon juice and place them in a baking tray with high sides.
Add all the oatmeal ingredients except butter and to a medium sized sauce pan and bring to a boil while stirring. Lower the heat and cook until creamy. Stir in the butter (or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on. Add 2 tbsp water to the bottom of the baking tray and bake for 25-30 minutes or until the apples are soft. Keep an eye on the oven as different apple varieties need different baking time.
Serve the apples on a plate, topped with a dollop yogurt, chopped almonds, cinnamon and a drizzle of ginger honey.