Baked apples with cinnamon yogurt can fall into either the breakfast or the dessert category. They are easy to make, provide fiber, protein, and complex carbs, and, bonus, they make your kitchen smell incredible. Baked apples are no new recipe revelation but, with a healthy twist and a generous serving of yogurt, this take is certainly more balanced and nutritious than your grandmother's version.
Like a lot of the recipes here on crunchy radish, this recipe is adaptable to whichever nuts or dried fruit you may find in your pantry. I like to do a nut and spice blend but, if you happen to be out of a certain nut or dried fruit or not a fan of the suggested ingredients, get creative or omit it. Try chopped apricots or dates instead of raisins, or simply use one nut or spice instead of all of the ones suggested in the recipe.
To serve, I added cinnamon to Oikos Plain Greek Nonfat Yogurt to compliment the baked apples and to add protein and balance. I love the tart taste that Oikos has which contrasts with the sweetness of the apples and their filling. Oikos Plain Greek Nonfat Yogurt is smooth, creamy and thick and can serve as a nutritious substitute for traditional ice cream or whipped cream.
Most days, I include one yogurt every day as part of my eating repertoire. I love taking thick and creamy Oikos Plain Greek Nonfat Yogurt out of the package and into my cooking, using it to add texture and protein to my kitchen creations. By adding Oikos to my dishes, I am also adding beneficial live and active cultures that can help with the balance and diversity of bacteria in your gut.
Oatmeal Stuffed Baked Apples with Cinnamon Yogurt
serves 4
- 4 medium apples, like Honeycrisp or Fuji
- 1/4 cup extra thick rolled oats
- 1/4 cup mixture of pecans, walnuts, pumpkin seeds, chopped
- 2 tablespoons maple syrup
- 2 tablespoons raisins, chopped dates or chopped apricots
- 1/8 teaspoon cardamon
- 1/8 teaspoon nutmeg
- 1 teaspoon + 1 tablespoon cinnamon
- 1 cup orange juice
- 2 teaspoons coconut oil or ghee
- 1 1/2 cups Oikos Plain Greek Nonfat Yogurt
- Preheat oven to 375 degrees. Core the apples, cutting to within a 1/4 to 1/2-inch of the bottom and creating roughly a 3/4-inch wide hole. You can do this with an apple corer or melon baller.
- Combine the oats, nuts, maple syrup, raisins, and spices in a bowl. Fill the apples with the mixture and pack the holes firmly.
- Place the apples into a baking dish and top each one with some ghee or coconut oil. Pour the orange juice into the bottom of the dish and cover loosely with aluminum foil. Bake for 20 minutes, remove foil, and continue baking for an additional 20 minutes or until the interior of the apples have become soft and tender and the skin is wrinkled.
- While the apples are cooking, whisk together the yogurt and 1 tablespoon cinnamon.
- Serve apples with cinnamon yogurt. Leftovers can be refrigerated for up to a week and can be eaten cold or reheated.
I have partnered with Dannon to help promote Oikos. I have been compensated for my time commitment to review Oikos. However, my opinions are entirely my own, and I have not been paid to publish positive comments.