Baked Apples Stuffed with Cinnamon Date Pecans

They say that an apple a day keeps the doctor away, right?

Well there’s an endless supply of apples around here at the Le house and we loooooooove our apples, but there comes a point when you start venturing out and try to do more with an apple.

“You mean like add peanut butter to your apple?”

Something like that… no, no, no. I mean find a recipe to really add some Pizazz to your apple!!! Needless to say, I found something! It looks like I wasn’t the only one who felt this way about our favorite low fat, low carb treat!

(serves 2-4)


  • 2 large firm baking apples (I used Honeycrisp), cored
  • 1 cup rolled oats
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 4 Medjool dates (or raisins), pitted and chopped
  • 1 tablespoon chia seeds (or try ground flax)
  • 1/4 cup pecans (or walnuts), chopped
  • 1.5 cups almond milk
  • 1 teaspoon vanilla
  • 1.5 tablespoon pure maple syrup, plus more for garnish



  • Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish (I used a 4 cup dish).
  • In a mixing bowl, whisk together the rest of the ingredients.
  • Fill apples with the oatmeal mixture (pack it down slightly) and spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.
  • Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm.
  • Serve with drizzle of pure maple syrup, apple butter or pumpkin butter, whipped coconut cream, non-dairy ice cream, or yogurt.
  • Enjoy it hot or cold, for breakfast, snacking, or dessert a la mode!