Breakfast already ready when you wake up. Seems like a dream, doesn’t it? But lately my approach to breakfast has been exactly that, batch making breakfast one or two times a week (things like casseroles, baked oatmeal, and frittatas) so that when I wake up there is one less thing to do as part of my routine. I usually do this on weekends, when there’s no rush to get out of the house.
Mornings are the best. (Who’s with me?) They are the best for a pretty specific reason (IMO), and that’s the peace and quiet they bring (morning lovers will understand).
That peace and quiet is largely possible due to routine for me. And it’s really hard to change something about your morning routine. I’ve tried adding in meditation (lasted about 14 days), journalling, and stretching, but none of them stick. What I usually find that adding more in just brings unnecessary stress during those early hours. When it comes to mornings, I’m all for simplifying.
Batch making breakfast fits perfectly into that scheme: as soon as I’m done making my morning coffee, I’m serving myself breakfast. No decisions necessary. No thinking. Just something absolutely delicious to eat. And in this specific case… something perfectly fall, too! Cozy apples filled to the brim with baked oatmeal and warm spices, like nutmeg, cloves, and cinnamon.
If you like cinnamon apples, or apple pie, but maybe don’t want quite that much sugar for breakfast, you’re going to love these apples. They’re not as a sweet as the “inside out apple crisp apple” recipes you may have tried, truly more like baked oatmeal stuffed inside of an apple, with the natural fruit juices leading the way in flavor.
That said…. with a little whipped cream they could make a cozy dessert later in the day.
My favorite types of apples are the crisp and juicy ones, and those are also the ones that work best in this recipe. Think Honey Crisp, Jonagold, or Granny Smith (that last one will be a big more tart, for those of you that love tart flavors). I used some Gala here.
Serves: 6 | Active Time: 60 minutes
- Preheat oven to 375°F.
- Using a paring knife, cut the tops off the apples and save for step 5. Using a spoon with sharper edges, such as a melon baller, scoop out the apple core and some of the flesh. Be sure the leave at least a 1/4-inch thick outer wall of apple all the way around. Reserve the flesh you’ve removed from the apples, discard of the seeds and pith.
- Chop up the reserved apple flesh and place in a medium mixing bowl, along with the melted butter, maple syrup, milk, yogurt, egg yolk, and vanilla. Stir to combine.
- Add the dry ingredients to the bowl: rolled oats, cinnamon, nutmeg, cloves, baking powder, salt, and chopped pecans. Stir until full combined.
- Arrange apples in a baking dish and scoop oat mixture into the cavity of each apple. Place the apple tops back on, and place baking dish on center wrack in oven. Bake 35-45 minutes, until apples are baked though.
- Allow to cool 5-10 minutes before serving. Serve on plates with yogurt (for breakfast) or whipped cream (for dessert).