Easy Recipe Today

Baked Apples with Hazelnuts, Oats & Cinnamon

Name: Baked Apples with Hazelnuts, Oats & Cinnamon
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 2
Ingredients: 2 medium (360 g) apples; 3/4 oz (20 g) hazelnuts, chopped; 3/4 oz (20 g) rolled oats; 1 tsp (2 g) cinnamon; 1 tbsp (12 g) low carb sweetener; 1 tsp (5 ml) extra-virgin olive oil; 5 1/2 oz (150 g) plain Greek yogurt, 0%; 1/2 tsp (2.5 ml) vanilla extract

From the cookbook Mediterranean Anti-Inflammatory Meal PrepBest Seller
by Elara Veylin

268calories

12 gprotein

29 gnet carbs

30 mgsodium

33 mintotal

≈ £0.98 per servingestimated from UK store prices

Apples filled with hazelnuts, oats and cinnamon and baked until soft, with vanilla Greek yogurt.

Jump to recipe ↓Save to Pinterest

Baked Apples with Hazelnuts, Oats & Cinnamon

Save

Made for meal prep

One batch makes 2 servings and keeps 3 days in the fridge.

Numbers you can cook to

6.6 g of fibre and 268 calories per serving — the figures printed in the book.

8 minutes of prep

Then 25 minutes of cooking, 33 minutes in all.

The recipe

Baked Apples with Hazelnuts, Oats & Cinnamon

Prep 8 minCook 25 minTotal 33 minServes 2

Servingsmakes 2

Email me this recipe

Ingredients

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

Heat the oven to 190°C (375°F). Core the apples, leaving the base, and score the skin round the middle.
Mix the chopped hazelnuts, rolled oats, cinnamon, low carb sweetener and olive oil; pack into the apples, the rest on top.
Stand them in a 7-inch (18 cm) dish with 3 tablespoons of water; bake 25 minutes, until a skewer slides in.
Serve warm with the yogurt and vanilla stirred together and the juices over. Keeps three days; microwave one 1 minute to warm.

Chef’s tipChoose firm apples such as Honeycrisp or Braeburn. Soft ones go mushy before the filling browns.

KeepOne batch, 2 servings · fridge 3 days