Tag Archives: apple

Baked Cinnamon Apples with Oats, Flax and Golden Raisins

Have you ever tried baked apples?  Well they are one of my favorite healthy treats for a number of reasons:

  • they are super easy to make
  • taste delicious-naturally
  • total #momwin as they are healthy, delicious and kids love them
  • packed with fiber (one medium apple w/skin has a little over 4 grams of dietary fiber) plus I love adding oats and flax which add a healthy dose of protein and fiber too!
  • kids can help in the kitchen with mixing the stuffing and filing them before baking
  • makes a great naturally sweetened food vehicle for healthy add-ins like oats, ground flaxseed, dried fruit, nuts, etc.
  • baking apples brings out their natural sweetens..no need for added sugar – not even the natural stuff like honey or maple syrup
  • super satisfying….
  • OK let me stop here, but you get my obsession with them now.
  • perfect as dessert, snack or breakfast!

BONUS: With apple-picking season approaching, this is a great way to use up that overflow of apples!  These BAKED CINNAMON APPLES w/ OATS, FLAX & GOLDEN RAISINS were our dessert last night and topped them off with some dairy-free coconut ice cream and a dash of cinnamon.  Since many apple varieties are naturally sweet, you don’t really need additional sweeteners like maple syrup or honey.  If you’d like to try these for breakfast, an alternative topping is unsweetened coconut yogurt with a sprinkle of ground cinnamon.  I can’t wait to hear what you think!

Ingredients:

  • 4 medium sweet, firm apples like Honeycrisp or Jonagold
  • 1/3 cup golden raisins
  • 3 tablespoons finely ground flaxseed
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 2/3 cup rolled oats (use gluten-free if you have an intolerance or allergy to gluten)
  • 1 tablespoon + 1 teaspoon vegan buttery spread (or use unsalted butter if you prefer)
  • 3 tablespoons unsweetened applesauce

Directions:

  1. Heat the oven to 350 degrees F. Lightly spray an 8×8″ glass baking dish with coconut or canola oil cooking spray.
  2. Halve the apples from stem to end and use a spoon to scoop out the core, seeds, and stem. Arrange the apple halves in the baking dish with the flesh facing up.  Lightly coat the flesh with lemon juice to help prevent browning.
  3. Melt the buttery spread in a nonstick pan over medium heat. Then add in the oats stir to coat with the buttery spread.  Continue sautéing oats until slightly brown, about 2 minutes.
  4. Remove pan from heat and stir in the applesauce, cinnamon, raisins and ground flaxseed, mixing well to combine.
  5. Divide the topping between the apples, lightly pressing it down onto the apples.
  6. Cover with aluminum foil and bake 20 minutes. Uncover the apples then bake another 25-30 minutes until the apples are soft and the topping has browned.
  7. To keep it dairy-free, serve with a small scoop of coconut or other dairy-free ice cream, eat it plain or with a drizzle of honey.  **The apples will keep for up to one week.  When ready to eat, simply reheat in a warm oven or in the microwave.

 

Apple, Cranberry Cinnamon Oatmeal Muffins

If you’re following my posts, you may know that I love baking muffins.  Truly, I’m always looking for a good variety of quick on-the-go breakfast options and these oatmeal muffins fit the bill. I recently made a quite delicious blueberry oatmeal muffin which included flour but wanted to make another flourless version.  These muffins were meant to be bars but I wanted to create individual portion sizes and a muffin tin worked perfectly!  Get creative with mix-ins. I added chopped Granny smith apple, dried cranberries and cinnamon.  The flavor is just right without being overly sweet.  I also added crispy brown rice cereal but it didn’t create the layer of texture I was hoping for (really due to the addition of milk here), but you can leave it out and add about an additional 1/2 cup of oats or until the mixture is thick.  These are gluten-free, heart healthy and low in sugar!

Ingredients:

3 cups quick cooking or rolled oats

 

1 cup brown rice cereal

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 overly ripe bananas, mashed well

1 granny smith apple, peeled, cored and chopped

1/2 cup dried cranberries

1 teaspoon vanilla extract

1 cup milk or dairy alternative

1/4 cup agave nectar

1 egg + 1 egg white, whisked

Directions:

  1. Preheat oven to 375 degrees
  2. Place muffin liners in a muffin tin. Set aside.
  3. Combine oats, baking powder, baking soda and cinnamon.
  4. In a separate bowl, combine agave, banana, milk, vanilla, egg and egg white
  5. Add liquid ingredients to the dry ingredients, mix until moist.  Do not overmix!
  6. Fold in chopped apple and cranberries.
  7. Bake for 20-25 minutes until golden.

Apple Cinnamon Oat & Flax Scones

Apple Cinnamon Oat & Flax scones, made with Greek yogurt!!! You could only imagine what my apartment smells like when I bake these.. fresh apples & cinnamon, ahh love the Fall season! Eggless, Gluten Free, low sugar 😋 I’m excited to share this recipe with you! I love scones with fresh fruits baked in, and these also include oats, ground flaxseed and Greek yogurt which provides a boost of protein and calcium. Perfect for an on-the-go breakfast. Great for kids! And they freeze really well! Can it get any better?!

Ingredients

1 large apple, peeled, cored and chopped

1 cup rolled oats

1 cup gluten-free all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3 tablespoons brown sugar

1/4 cup ground flaxseed

1 teaspoon vanilla extract

6 1/2 tablespoons cold butter

3/4 cup low fat greek yogurt

Topping:

1 tablespoon brown sugar

1 teaspoon cinnamon

milk or milk substitute for brushing

Directions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  2. In a mixing bowl, combine oats, flour, flaxseed, baking powder, cinnamon, salt and brown sugar. Whisk well.
  3. Add the cold butter in pieces. Using a pastry blender or your hands, mash in the butter until flour resembles course crumbs.
  4. In a separate bowl, combine Greek yogurt and vanilla extract
  5. Add liquid ingredients to the dry ingredients and blend until combined.
  6. Fold in the apples
  7. Turn mixture onto a cutting board dusted with a little gluten free flour to prevent sticking and kneed about 5-10 times until all dry ingredients are incorporated well
  8. Shape in the a rectangle and cut one down the middle and across to form 4 squares. Now cut each of those squares diagonally
  9. Topping: brush scones with a little milk or milk substitute. combine brown sugar with cinnamon and sprinkle over each scone
  10. Bake for 18-22 minutes or until golden brown. Enjoy!