These cinnamon oat baked apples are a healthy and delicious dessert to make for fall. The perfect way to enjoy the flavors of apple pie without all of the calories.
When fall rolls around, which do you crave more…apple desserts or pumpkin desserts? Usually, I’m all about the pumpkin. But lately, it’s been a toss up and I’m buying apples by the dozen! The thought of warm apple pie on a chilly fall day is just so inviting, don’t you think?
These cinnamon oat baked apples are the perfect way to enjoy the flavors of apple pie this fall without all of the calories. The warm, baked apple paired with the delicious cinnamon oat mixture is the absolute perfect combination. I could eat these delicious baked apples every day…and I just might! :)
Best apples for baking
I used gala apples for this recipe, however there are many other varieties that will work. You want to choose an apple that’s both sweet and tart. You also want to make sure you pick an apple who’s skin doesn’t fall apart in the oven. Below are a few types that will work in this recipe.
How to make baked apples
Scroll down for the printable baked apples recipe.
- TOAST. Mix together the oats and chopped pecans with a sprinkle of cinnamon. Spread out in a single layer on a baking sheet and toast in the oven at 350°F for about 4 to 6 minutes until golden. Then lower the oven temperature to 325°F.
- CORE. Rinse and core the apples (with an apple corer or pairing knife).
- STUFF Combine the toasted oats and pecans in a bowl with brown sugar, yogurt, melted butter and cinnamon. Then stuff the mixture inside the cavity of each apple. Place the apples in an 8×8″ baking dish and pour water in the bottom of the dish.
- BAKE. Bake in oven for about 30 to 40 minutes, until the apples are tender (but not mushy). Add favorite toppings and enjoy!
- caramel sauce
- vanilla ice cream
- whipped cream
- chopped pecans or walnuts
- drizzle of maple syrup
- dash of cinnamon sugar
- Toast the oats and nuts first. Toasting the oats and nuts in the oven first really helps intensify their flavor. They don’t need to bake for long, only about 5 minutes. They also crisp up a bit more, which helps them keep their shape when mixed in with the butter, sugar and yogurt.
- Core the apples. Use an apple corer or a pairing knife to core the apples. Make sure not to cut through the bottom of the apple and also scoop out any seeds with a spoon.
- Pour water in the pan. After adding the stuffed apples into the pan, make sure to pour about 1/4 cup water in the bottom of the pan. This trick keeps the bottoms of the apples from burning.
Other favorite fall desserts:
Cinnamon Oat Baked Apples
Optional: 1/4 cup chopped pecans, whipped cream
- Preheat oven to 350°F. Combine oats and pecans (if desired) with a sprinkle of cinnamon. Spread out on a baking sheet in a thin layer and bake for 4-6 minutes until golden and toasted. Remove and set aside. Reduce oven temp to 325°F.
- Rinse and core the apples, but make sure not to cut through the bottom. You can use an apple corer or a paring knife. Make sure seeds are removed as well (scoop out with spoon)
- In a bowl, combine oat-pecan mixture with brown sugar, yogurt, melted butter and cinnamon. Spoon mixture into the cavity of each apple. Place apples in an 8x8" baking dish. Pour water in the bottom of dish.
- Bake at 325°F for 30-40 minutes until tender (not mushy). Top with whipped cream or ice cream and serve.
Recipe adapted from Boys Ahoy.