Breakfast Baked Apples with Yogurt

  • recipe photo
  • 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.

Makes 4 Servings