Breakfast Baked Apples with Yogurt
These can be pulled together in five minutes and baked while you and the kids get ready for school. Having an apple corer makes it go that much quicker. I bake them in the toaster oven and serve them with generous spoonfuls of yogurt.
I've adapted this old-fashioned dessert into a warm, nourishing breakfast.”
- 4 medium Granny Smith apples, about 1 1/2 pounds
- 1/3 cup whole oats
- 2 tablespoons pure maple syrup
- 2 tablespoons raisins
- 1 tablespoon butter, cut into quarters
- 2 cups plain or vanilla low-fat yogurt
Preheat oven or toaster oven to 375 degrees F.
Remove the core from each apple using an apple corer or paring knife. Put the apples in a baking pan just large enough to accommodate them (an 8-inch square pan usually works well).
In a small bowl, mix together the oats, maple syrup and raisins. Fill the cavity of each apple with the oat mixture. Top each one with a piece of butter, pressing down so it fits inside the cavity of the apple. Cover the baking pan with aluminum foil.
Bake for 25 minutes. Remove the foil and continue to bake another 10 to 20 minutes, until the apples are tender all the way through when pierced with a knife. The apples may lose their shape a bit as they cook.
Serve each apple in a small bowl with 1/2 cup of yogurt on the side.