I have a new favourite breakfast: baked apples topped with oats, nuts, and coconut.
A wonderful thing about this breakfast is that you can make it for dessert the night before, and make leftovers-on-purpose for breakfast the next day. Then you have slow-cooked, aromatic baked apples for breakfast with no time spent in the kitchen in the morning!
When you bake the apples with the cinnamon, vanilla, maple, and oats, the oats get a lovely desserty consistency. Perfect for breakfast and dessert. I promise, this is a dish well worth trying. And who doesn’t like apples and cinnamon?
Baked Apple Breakfast
Each apple serves one, multiply as needed
- 1 apple (I like Pink Lady, Ambrosia, Fuji, and Granny Smith), sliced
- 2 Tbsp. oats
- 1 tsp. cinnamon
- 1/2 tsp. vanilla paste or extract
- 1 tsp. maple syrup
- 2 tsp. unsweetened, dried coconut
- 2 tsp. walnuts
- 1 tsp. goji berries (optional)
Preheat oven to 425F.
In a ramekin, combine the apple slices, oats, cinammon, vanilla, and maple.
Heat for 20-30 minutes at 425F, or until the apples have softened.
Top with coconut, walnuts, and goji berries, and enjoy with a cup of tea!