Oat stuffed baked apples
Prep
15 min
Cook
30 min
Serves
4
Skill
Vegetarian
Prep
15 min
Cook
30 min
Serves
4
Skill
Ingredients
- 4 large granny smith apples
- 1 lemon, juice of
- 2 oranges, juice of
- 150g rolled oats
- 1/2 cup (90g) chopped dates, pits removed
- 1/4 cup (45g) sultanas, finely chopped
- 1/2 tsp ground cinnamon
Orange sauce
- 1 large orange, juice and zest of
- 1 tsp margarine
- 1 tsp liquid honey
- Thick yoghurt and orange zest
Nutrition per serving
1530 kJ
energy kj
6 g
protein
2 g
saturated fat
7 g
dietary fibre
66 g
carbohydrate
48 g
sugars
35 mg
sodium
Method
- Preheat oven to 200°C. Line a 20x30cm tray with baking paper.
- Mix the juice of the oranges with the dates and sultanas. Allow to soak while preparing the apples.
- Run a sharp paring knife around the top stalk part of the apple, removing a little cap. Using an apple corer, remove the cores from the apples. Drizzle with lemon juice to prevent browning.
- Mix the rolled oats with the soaked fruit and cinnamon. Press small spoonfuls of this mixture into the middle of the apples. Place in baking dish and cover with foil. Any extra filling can be sprinkled onto the baking dish. Bake for 20-25 mins until the apples are just beginning to go soft and the outside skin changes colour.
- To make the orange sauce, finely grate the zest and squeeze the juice from the oranges. Melt the margarine in a small saucepan. When it starts to sizzle, add the honey and stir it over the heat until it starts to melt, about 1 min. Pour the orange juice and zest into the pan. When the mixture bubbles, pour it over the apples and serve. Accompany with thick yoghurt and orange zest.
- 4 large granny smith apples
- 1 lemon, juice of
- 2 oranges, juice of
- 150g rolled oats
- 1/2 cup (90g) chopped dates, pits removed
- 1/4 cup (45g) sultanas, finely chopped
- 1/2 tsp ground cinnamon
Orange sauce
- 1 large orange, juice and zest of
- 1 tsp margarine
- 1 tsp liquid honey
- Thick yoghurt and orange zest
Nutrition per serving
1530 kJ
energy kj
6 g
protein
2 g
saturated fat
7 g
dietary fibre
66 g
carbohydrate
48 g
sugars
35 mg
sodium
- Preheat oven to 200°C. Line a 20x30cm tray with baking paper.
- Mix the juice of the oranges with the dates and sultanas. Allow to soak while preparing the apples.
- Run a sharp paring knife around the top stalk part of the apple, removing a little cap. Using an apple corer, remove the cores from the apples. Drizzle with lemon juice to prevent browning.
- Mix the rolled oats with the soaked fruit and cinnamon. Press small spoonfuls of this mixture into the middle of the apples. Place in baking dish and cover with foil. Any extra filling can be sprinkled onto the baking dish. Bake for 20-25 mins until the apples are just beginning to go soft and the outside skin changes colour.
- To make the orange sauce, finely grate the zest and squeeze the juice from the oranges. Melt the margarine in a small saucepan. When it starts to sizzle, add the honey and stir it over the heat until it starts to melt, about 1 min. Pour the orange juice and zest into the pan. When the mixture bubbles, pour it over the apples and serve. Accompany with thick yoghurt and orange zest.