Baked Apple Breakfast

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!