One taste of these cinnamon oatmeal stuffed apples and you’ll never look at oatmeal the same again!
Cinnamon Oatmeal Stuffed Apples with Candied Pecans
I love oatmeal for breakfast because it’s easy, healthy, and filling. But poor oatmeal is pretty boring on its own!
But what if you bake oatmeal right into an apple, then top it with sweet and crunchy candied pecans? Now you’re talking my language!
We’ve nicknamed these treats Oatmeal Apple “Bombs” and I guarantee that if you serve ’em to the family for breakfast, you’ll see nothing but empty plates!
I’ve included affiliate links for your convenience in re-creating this recipe; disclosure policy available here.
Oatmeal Apple “Bombs” Ingredients
- 6 apples
- 2 cups oatmeal, dry
- 1 1/2 cup almond milk
- 1/2 cup applesauce
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 egg
- 1 cup pecans, chopped
- 3 tablespoons butter
- 1 teaspoon baking powder
- salt, pinch
Directions
Preheat oven to 350°F.
Cut tops of apples and core out the middle with a spoon, leaving about 1/3 inch thickness attached to skin. Remove seeds/core, but save the apple flesh that you removed. Chop this apple flesh into small chunks about the size of a pencil eraser.
In a medium mixing bowl combine 2 cups dry oatmeal, 1 1/2 cup almond milk (or milk of your choice), 1/2 cup applesauce, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1 egg, 1 teaspoon baking powder, and a pinch of salt. Whisk together until well combined.
Pour your oatmeal batter into each apple “bowl,” leaving about 1/4″ space. The oatmeal will expand slightly as it bakes, so this prevents it from spilling over the sides of the apple.
Bake for 45 minutes at 350°F. We used a Pyrex glass baking dish because they’re easy to carry and clean.
While apples are baking, make your candied pecan topping:
In a small sauté pan over medium heat, melt 3 tablespoons butter and 2 tablespoons brown sugar. Add 1 cup chopped pecans and stir until they take on a rich brown glaze. Remove candied pecans from pan and set aside.
When apples are done baking, top with candied pecans, a drizzle of honey, and a sprinkle of cinnamon. Enjoy warm, or keep refrigerated for an easy breakfast the next morning.
Grab a free printable copy of this Baked Stuffed Apples recipe:
- 6 apples
- 2 cups oatmeal dry
- 1 1/2 cup almond milk
- 1/2 cup applesauce
- 4 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 egg
- 1 cup pecans chopped
- 3 tablespoons butter
- 1 teaspoon baking powder
- salt pinch
- Preheat oven to 350°F.
- Cut tops of apples and core out the middle with a spoon, leaving about 1/3 inch thickness attached to skin. Remove seeds/core, but save the apple flesh that you removed. Chop this apple flesh into small chunks about the size of a pencil eraser.
- In a medium mixing bowl combine 2 cups dry oatmeal, 1 1/2 cup almond milk (or milk of your choice), 1/2 cup applesauce, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1 egg, 1 teaspoon baking powder, and a pinch of salt. Whisk together until well combined.
- Pour your oatmeal batter into each apple "bowl," leaving about 1/4" space. The oatmeal will expand slightly as it bakes, so this prevents it from spilling over the sides of the apple.
- Bake for 45 minutes at 350°F. We used a Pyrex glass baking dish.
- In a small sauté pan over medium heat, melt 3 tablespoons butter and 2 tablespoons brown sugar. Add 1 cup chopped pecans and stir until they take on a rich brown glaze. Remove candied pecans from pan and set aside.
- When apples are done baking, top with candied pecans, a drizzle of honey, and a sprinkle of cinnamon. Enjoy warm, or keep refrigerated for an easy breakfast the next morning.
Pin these Oatmeal Stuffed Baked Apples on Pinterest:
More of our favorite apple recipes:
Gluten Free Sweet Potato Donuts with Apple Pie Glaze
Healthy Quinoa Apple Cake (Gluten Free)
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