Delightful autumn stuffed baked apples

Can you believe we're nearly half way through September already?! Fall is definitely my favorite season. I love when the leaves start to turn, the air gets colder, and of course all the tasty fall treats. 

This weekend I ran a 5k in Pittsfield, Maine for Sebasticook Valley Federal Credit Union's Run to End Hunger in Maine. I had a great time and the weather was perfect--not too hot and not too cold. 

The point of the story is, I came home and was delighted to see my sister had gone apple picking and made delicious stuffed baked apples. She found an amazing gluten free recipe from the blog, Many people are intolerant to gluten these days, so I love sharing recipes anyone can enjoy!

Baked Stuffed Apples


  • 2 large firm baking apples, cored
  • 1 cup rolled oats
  • 1 tsp cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 4 Medjool dates (or raisins), pitted and chopped
  • 1 tbsp chia seeds (or ground flax)
  • 1/4 cup pecans (or walnuts), chopped
  • 1.5 cups almond milk
  • 1 tsp vanilla
  • 1.5 tbsp pure maple syrup (or honey), plus more for garnish

1. Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diametre, 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 spoon the leftover oatmeal & all liquid into the dish, surrounding the apples.

4. Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). 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 pure maple syrup and top with vanilla Greek yogurt or ice cream. 

 Yield: 2 large servings or 4 smaller servings



Lauren R.