If you’re looking for fall breakfast ideas, we’ve got you covered. Set aside a few extra minutes in the morning to make these baked apples and oatmeal, especially if you’re searching for ways to use up extra apples or find some new apple recipes to shake up your breakfast routine. The creamy oatmeal pairs perfectly with the crisp apple, and the cinnamon and nutmeg flavors are the epitome of autumn. Scoop out insides of crisp and sweet Honeycrisp apples, then chop and work them into the oatmeal before it’s cooked. Don’t throw away the cored apples; they serve as your personal, environmentally friendly bowls—and one less dish that needs to be cleaned. Load them up with oatmeal and drizzle them with butter and maple syrup to melt into the apples as they bake. This recipe is super versatile, so make it your own. Substitute walnuts with almonds in the oatmeal, pour caramel on top, or stir in chocolate. If you’re feeling extra sweet, add a big scoop of vanilla ice cream. (We’re always on #teamicecream for breakfast, but if you’re struggling to get behind that idea, try frozen yogurt.) Serve warm, right out of the oven, with a final drizzle of butter.
Baked Oatmeal Apples
4 to 5 Honeycrisp apples
6 tablespoons butter
½ cup maple syrup
1 cup old-fashioned oats
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon kosher salt
½ cup heavy cream
¼ cup brown sugar
¾ cup toasted and chopped walnuts, divided
How to Make It
Preheat oven to 375°F.
Using a paring knife, or an apple corer, cut a circle around the stem three-quarters of the way down through each apple. Use a spoon to scoop out the filling. Discard the core and chop the remaining scooped-out apple. Reserve.
Melt butter in a small saucepan. Remove from heat and stir in maple syrup. Reserve ¼ cup mixture for drizzling over baked apples. Brush remaining butter mixture on the inside of the apples.
In a medium saucepan, combine the remaining water, oats, chopped apple chunks, cinnamon, nutmeg and salt, and bring to a boil over medium-high heat. Reduce to a simmer and cook for a 6 to 8 minutes or until most of the liquid is absorbed. Stir in the heavy cream, brown sugar, and ½ cup of chopped walnuts. Remove from heat.
Evenly divide oatmeal mixture between the apples. Top with remaining walnuts and bake for 15 minutes. Drizzle with remaining butter mixture before serving.