Oatmeal-Stuffed Apples


  • Prep Time20 mins
  • Total Time45 mins
  • Makes8 servings
Oatmeal-Stuffed Apples

Photo, Erik Putz.

Chatelaine Triple Tested

Kitchen tip: A drizzle of honey makes these oatmeal-stuffed apples even tastier! (This is basically the breakfast version of apple crisp.)


  • 1/2 cup large-flake oats

  • 1/4 cup almond milk

  • 2 tbsp maple syrup

  • 3 tbsp butter, divided

  • 1 tsp pumpkin pie spice

  • 4 dates, finely chopped (1/4 cup)

  • 4 Honeycrisp or Ambrosia apples, halved crosswise

  • honey, optional


  • POSITION rack in centre of oven, then preheat to 400F. Line a baking sheet with parchment.

  • COMBINE oats with almond milk, maple syrup, 2 tbsp butter, pumpkin pie spice and dates in a medium bowl. Using a melon baller, scoop out and discard cores from apple halves. Scoop out more apple flesh, leaving a 1⁄2-in. border with the peel. (Apples should look like small bowls.) Finely chop the apple flesh and stir into oat mixture.

  • TRANSFER apples to prepared sheet, then fill each apple with oat mixture.

  • MELT and brush remaining 1 tbsp butter overtop.

  • BAKE until apples are fork- tender, 22 to 25 min. Transfer to a rack to cool completely. Refrigerate apples in a sealed container for up to 5 days. Drizzle with honey before serving.

Nutrition (per serving)

Calories 122, Protein 1g, Carbohydrates 20g, Fat 5g, Fibre 2g, Sodium 38mg.

Kitchen Tip: To reheat, microwave apples for 45 sec.

Get more of our best apple recipes