Enjoy this lighter take on a comfort-food classic: Instead of a butter and sugar-laden filling, try this equally tasty, but not-so-sinful homemade oatmeal filling. Served in tender, baked apples, this would be a lovely treat to serve guests during Sunday. But no matter when you serve these, they’re a great way to start off the morning—for just about $2 per serving!
makes 2 servings; total cost per serving: less than $2
3 medium Granny Smith apples
1 cup rolled oats
1 cup dried cranberries
1 cup water
3/4 cup nonfat milk
1 tablespoon raw sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt (optional)
Juice of half lemon
- Preheat the oven to 350°. Lightly spray a small baking dish with cooking spray and set aside.
- Carefully slice off the top third of two apples. Remove the core & seeds, leaving about 1/2″ of flesh on the sides and bottom so the apple is still sturdy. Reserve the flesh in a small bowl and add a few drops of lemon juice to prevent the apple from browning. Discard the seeds and cores.
- Place the apples (including the “lids”) in the prepared baking dish and bake for about 15-20 minutes. In the meantime, peel and core the third apple, then cut into 1/2″ chunks. Place in a small bowl and toss together with the sugar, cinnamon and nutmeg. Set aside.
- In a medium saucepan, bring the water and milk to a boil. Add the oats, reduce heat to medium low, and cook for about a minute. Remove from heat and stir in the apples and cranberries until completely combined. Check for flavoring and adjust according to taste.
- When the apples are finished baking, remove from oven and allow to cool for a few minutes. Once they’re cool enough to handle, transfer to a small plate and spoon a generous helping of oatmeal into each apple. Garnish with extra ground cinnamon if you like, and enjoy!