Nothing says "fall" like baked apples, and our Roasted Pumpkin Seed Oil adds a nutty, fragrant element to take them to the next level.
While this recipe is perfect with a scoop of vanilla ice cream for dessert, you'd be doing yourself a disservice if you didn't make extras to reheat for breakfast. Add a scoop of Greek or vanilla yogurt to round out the meal.
If you love this recipe, check out our blog post on Roasted Pumpkin Seed Oil for more ideas about how to use this unique, incredibly flavorful oil.
- 4 apples (a sweet/tart, firm variety like Fuji or Jonagold)
- 1/2 cup rolled oats (also called old fashioned oats)
- 1/2 cup chopped nuts (we used almonds, but you can use any kind)
- 2 tablespoons brown sugar
- 1.5 tablespoons Roasted Pumpkin Seed Oil
- 1 tablespoons melted butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup apple cider or apple juice
- optional: ice cream for serving, additional pumpkin seed oil for drizzling
- Preheat oven to 350 degrees.
- Combine oats, nuts, brown sugar, Roasted Pumpkin Seed Oil, melted butter, cinnamon, and salt in a medium-sized bowl. Mix well to combine.
- Slice the top 1 inch off each apple. Use a paring knife and a spoon (a grapefruit spoon is really helpful) to remove the core and seeds of the apples, creating wells in the centers of the apples.
- Fill the wells with oat mixture. If you have extra, pile it on top of the apples. Place them in a baking dish and pour the apple cider or juice into the bottom of the pan.
- Bake for 40-60 minutes, until the apples are easily pierced with a knife. Remove and let rest for 10 minutes before serving.
- Finish with a drizzle of Roasted Pumpkin Seed Oil and a scoop of vanilla ice cream. Add more pumpkin seed oil, if you're as obsessed with it as we are.