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.
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Baked Cinnamon Oat Apples
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! :)
All the flavors of apple cinnamon oatmeal but in a prettier package.
Find the full printable recipe with specific measurements below.
- Apples: Gala are my favorite in this recipe, but any tart and sweet apple that holds its shape when baked will work.
- Oats: Old-fashioned oats provide a great chew to the filling.
- Cinnamon: Is it even possible to have apples without cinnamon? Not in this case. It’s just too good.
- Butter: Melted butter brings everything together.
- Greek yogurt: This gives the filling creaminess and helps bind the ingredients.
- Brown sugar: The little bit of sweetness to play off the tart apple flavor.
- Pecans (optional): These add a nice texture and nuttiness against the other ingredients.
- caramel sauce
- vanilla ice cream
- whipped cream
- chopped pecans or walnuts
- drizzle of maple syrup
- dash of cinnamon sugar
How to Make Cinnamon Oat Baked Apples
Just four steps to enjoying all the flavors of fall.
- 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-inch 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!
- 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.
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. Some of my favorite types that will work in this recipe are Honeycrisp, Jonathans, and Melrose.
Absolutely! Simply use gluten-free oats in place of the old-fashioned oats.
I don’t see why not. Swap the butter for coconut oil and use a plant-based yogurt in place of the Greek yogurt, and you should be good to go.
Other Favorite Fall Desserts
Cinnamon Oat Baked Apples
- 1/2 cup old-fashioned oats
- 1/4 cup chopped pecans , optional
- 2 teaspoons ground cinnamon , plus a pinch for the oats
- 4 medium Gala apples
- 3 Tablespoons light brown sugar
- 2 Tablespoons Greek yogurt
- 1 Tablespoon unsalted butter , melted
- 1/4 cup water
- Whipped cream or ice cream , optional
- Preheat the oven to 350°F.
- In a small bowl, stir together oats, a pinch of cinnamon, and pecans, if using. Spread in an even layer on a baking sheet. Bake 4 to 6 minutes, or until golden and toasted. Remove and set aside. Reduce oven temperature to 325°F.
- Rinse and core the apples, making sure not to cut through the bottom. You can use an apple corer or a paring knife. Scoop out any remaining seeds with a spoon.
- In a medium bowl, whisk together the oat mixture with brown sugar, yogurt, melted butter, and remaining 2 teaspoons cinnamon. Spoon mixture into the cavity of each apple. Place apples in an 8×8-inch baking dish. Pour water in the bottom of dish.
- Bake 30 to 40 minutes, or until tender but not mushy. Top with whipped cream or ice cream to serve.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe adapted from Boys Ahoy.