Fill your kitchen with the iconic smell of baking apples and cinnamon with these cozy oatmeal baked apples. Cored apples are filled with an oat-brown sugar-cinnamon mixture and then baked until the apples are soft and the oatmeal mixture has a cake-like consistency. The moistness of the baked apples surrounds the oatmeal mixture to make a heart-warming dessert or breakfast that is full of nutrients and delicious comfort.
I love all types of baked apple-cinnamon recipes, and this one is a bit different to me because the apple is stuffed with a filling inside of it instead of sliced and used as a filling. Because it’s a bit different, it makes a festive dessert or breakfast, especially served with some vanilla ice cream or drizzled with some maple syrup, or even caramel sauce. We had them for breakfast this morning straight up without any added toppings, and they were so good!
I added two new cookbooks to my collection over the holidays, and I adapted this recipe from one of them–Savor by Ilona Oppenheim. I love the photos in this cookbook, and the recipes are natural, beautiful, and seasonal. I made a few changes from the recipe in the book to fit the tastes of my family–but I am so grateful for the idea and the basic framework. This is a dessert/breakfast that is easy to make and comes together quite quickly, plus you can feel good about the wholesome ingredients.
The holiday season is over now, and it is time to get back to work, time for the kids to go back to school and indoor soccer, and hopefully time for me to put some positive new intentions and habits into practice in my little corner of the world. We spent a few days up in northern Michigan over the New Year, and it was so refreshing and invigorating to be up in that cold, clean air!
Getting away from the routine allowed us to have some good family time when we weren’t rushed or pulled in a bunch of different directions. We played some long games of Pokémon Monopoly (thanks to my son 🙂 ), went sledding, and walked along the snowy beach. I loved all the lights in town on the dark evenings–lights in the trees, lights on the shops and restaurants, lights reflected in the water along the beach, and especially the fireworks over the lake on New Year’s Eve.
This is such a good time of year for introspectionand for making home a warm and cozy place. Walking in the cold air clears the head. It is also definitely the time of year to make warm, nourishing things in the kitchen. These oatmeal baked apples hit the spot this morning. Happy New Year! I hope you all have a great weekend, and stay warm! I will be sharing this recipe over at Angie’s virtual potluck, Fiesta Friday, co-hosted this week by Quinn @ Dad What’s 4 Dinner and Monika @ Everyday Healthy Recipes. 
Cozy Oatmeal Baked Apples
Ingredients:
- 6 medium to large apples (I like Honeycrisp or Jonagold for this)
- 1 cup of old-fashioned rolled oats
- 1/4 cup of brown sugar
- 1/2 cup of chopped walnuts
- 1 and 1/2 teaspoons of ground cinnamon
- 1 teaspoon of baking powder
- 1/4 teaspoon of fine sea salt
- 1 and 1/3 cups of milk
- 1/2 teaspoon of vanilla extract
- 1 large egg
- 1 tablespoon of unsalted butter, melted
Directions:
Preheat your oven to 350 degrees Fahrenheit. Line a 9 x 13 inch baking dish with parchment paper.
In a medium mixing bowl, combine the oats, brown sugar, walnuts, cinnamon, baking powder, and salt. Mix well with a fork. Make sure your butter is melted.
In another bowl, combine the milk, vanilla extract, egg, and melted butter. Stir well. Add the milk mixture to the bowl with the oat mixture, and stir well with a wooden spoon.
With a paring knife, cut off the tops of the apples. Set the tops aside. With the same knife, carefully cut around the core and cut out the core (you can also use an apple corer). Scoop out the seeds and rest of the core with a spoon, if necessary. Leave 1/2 inch at the bottom of the apples intact, with the holes in the core about an inch wide.
Place the cored apples on the prepared baking dish. Spoon the oatmeal mixture into the cavities of the apples, filling them as full as you can. Place the tops back on the apples for baking. If you have oat mixture left over, you can bake it in a small baking pan and bake it alongside the apples. (I put mine in a min-loaf pan and it made a cute little cake-like loaf).
Bake the stuffed apples in your 350 degree oven for about 40-50 minutes, or until the apples are soft and the oat mixture is set. These taste best warm, but can also be served at room temperature. Enjoy!
Our mornings are still chilly at this time of year, so a nice warm bowl of quinoa with fruit and nuts is comforting and cozy, as well as delicious and healthy. Spring comes in fits and starts here, rarely smoothly. Following our spring snowstorms we had a major heat wave, and now it’s back to damp, foggy weather today. The spring peepers have started, stopped, and started peeping again at least a couple of times in the past couple of weeks. They say that after the peepers have started and stopped peeping three times, then spring is finally here to stay. I have lost count, but we must be about there. Our lilac bushes and cherry trees have little buds on them. A birch tree we thought was dead has just sprouted tiny little leaves!
With spring comes soccer for our kids, which means full schedules and lots of muddy laundry, mixed with lots of fresh air and fun. I get a chance to spend time with my fellow soccer moms, who are some of my favorite people on this earth. Last night they helped me identify some recipe ideas to develop in the coming weeks, since we are all in need of quick, energizing foods and spring crock pot ideas to help us get through these active times with grace and vitality. I have lots to work on!
No matter what the weather is–cold or hot, damp or windy, have you noticed how good the spring air smells? It is full of the promise of new life and new experiences, while at the same time waking up long-buried emotions and bringing back memories from past springs. No wonder spring is such an emotional time! That’s why it’s important to have a good, stabilizing breakfast. I hope you all have a lovely weekend! I’m sharing this post with Angie’s 
The recipe I use for these muffins is based on one from my well-loved Better Homes and Gardens New Cook Book, Tenth Edition, that I have had for many years. The only thing I change when I make these, is that I use melted butter instead of cooking oil, because I really like the flavor of butter from grass-fed cows. Frozen blueberries work great, when fresh ones aren’t available. And the lemon zest adds a great blast of flavor, which we really appreciate. If you don’t like lemon, you can certainly leave that part out.
