by Jocelyn Cook
This baked apple recipe was submitted by member Jocelyn Cook. The apples are stuffed with cinnamon, dates, cashews, and oatmeal and are just spilling over with fall goodness. Throw some in the oven today and let the scent fill your whole house.
3 medium FDC apples, cored
1 cup rolled oats
1 tsp cinnamon
1/8 tsp freshly ground nutmeg
4 Medjool dates, pitted and chopped
1 tbsp ground chia seeds
1/4 cup cashews, chopped
1.5 cups almond milk
1 tsp vanilla
1 tbsp FDC honey, plus more for garnish
1. Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish
2. In a mixing bowl, whisk together the rest of the ingredients.
3. Fill apples with the oatmeal mixture (pack it down slightly) and then spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.
4. Bake, uncovered, for approximately 45 minutes. To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm. Serve with drizzle of honey.
**NOTE: I prepared through step 3 the night before, then baked in the morning. Also, because the apples are smaller in size I cored then sliced in half opposed to stuffing the way I normally would with larger apples