Oatmeal-stuffed apples

Prep 20 min
Total 45 min
Serves 8



1/2 cup
large-flake oats
1/4 cup
2 tbsp
3 tbsp
butter, divided
dates, finely chopped (1/4 cup)
Honeycrisp or Ambrosia apples, halved crosswise
honey, optional


  • POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with parchment.
  • COMBINE oats with almond milk, maple syrup, 2 tbsp butter, pumpkin pie spice and dates in a medium bowl. Using a melon baller, scoop out and discard cores from apple halves. Scoop out more apple flesh, leaving a 1⁄2-in. border with the peel. (Apples should look like small bowls.) Finely chop the apple flesh and stir into oat mixture.
  • TRANSFER apples to prepared sheet, then fill each apple with oat mixture.
  • MELT and brush remaining 1 tbsp butter overtop.
  • BAKE until apples are fork- tender, 22 to 25 min. Transfer to a rack to cool completely. Refrigerate apples in a sealed container for up to 5 days. Drizzle with honey before serving.

Kitchen Tip: To reheat, microwave apples for 45 sec.


Calories 122, Protein 1 g, Carbohydrates 20 g, Fat 5 g, Fibre 2 g, Sodium 38 mg.
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