Best Oat Stuffed Apples Recipes

OAT-STUFFED APPLES

Oat-Stuffed Apples image

Delicious apples stuffed with a sweet, tasty filling. Top with whipped cream if desired.

Provided by Meredith

Categories Apple Desserts

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

6 medium Apples, raw
½ cup unsalted butter, melted
½ cup old-fashioned rolled oats (such a Quaker®)
⅓ cup brown sugar
¼ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Place cored apples on a baking sheet. Mix butter, oats, brown sugar, white sugar, cinnamon, nutmeg, and cloves together in a bowl. Stuff apples with filling.
Bake in the preheated oven until apples are tender, 25 to 35 minutes.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 44.5 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 4.3 g, Protein 1.5 g, SaturatedFat 9.9 g, Sodium 7.6 mg, Sugar 34.7 g

SUPER STUFFED BAKED APPLES A LA MODE

Super Stuffed Baked Apples a la Mode image

Provided by Rachael Ray : Food Network

Categories dessert

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 large McIntosh or Empire apples, cored
1 tablespoon lemon juice
3/4 cup brown sugar
1/4 cup instant oatmeal mix or rolled oats
1/4 teaspoon nutmeg, a healthy grating
1 teaspoon ground cinnamon
4 tablespoons butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
1/4 cup chopped walnuts or walnut pieces or pecans
1 pint Dulce de Leche (caramel) ice cream or caramel swirl ice cream
Whipped cream, in a canister

Steps:

Preheat oven to 425 degrees F.
Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish. Transfer apples to small bowls with a spoon and top with ice cream and whipped cream.

BAKED APPLES WITH OATMEAL AND YOGURT

Baked Apples with Oatmeal and Yogurt image

Provided by Bobby Flay

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

6 apples (Gala or Fuji), bottoms sliced so apples stand
1 fresh lemon, halved
4 tablespoons unsalted butter
6 tablespoons light brown muscovado sugar
1/8 teaspoon ground cinnamon
Pinch ground black pepper
1 cup apple cider
1 cup whole milk, heated
2 teaspoons finely grated orange zest
1 1/2 cups cooked quick-cooking steel-cut oatmeal, prepared according to package directions, warm
Low-fat Greek yogurt

Steps:

Preheat the oven to 375 degrees F. Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside. Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer. Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes. While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top.

Nutrition Facts : Calories 327 calorie, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 25 milligrams, Sodium 27 milligrams, Protein 6 grams, Sugar 35 grams