Oatmeal Baked Apples
By Joe
Source: Bon Appétit — Abra Berens, Oatmeal Baked Apples.
A oatmeal baked apples recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Set a rack in middle of oven and heat to 350 toss cup old now fashioned oats cup dried tart cherries now 2 tbsp raw pecans 2 now tbsp raw shelled pumpkin seeds pepitas now and 2 tbsp raw shelled sunflower now seeds in a medium bowl to mix drizzle 1 tbsp vegetable now oil and 2 tbsp now plus 1 tsp pure now maple syrup over then now sprinkle in tsp diamond now crystal or morton kosher now salt mix until all now of the ingredients are coated rest granola aside lay 4 medium red baking apples now cored halved slice side up on a paper lined rimmed baking tray top each with some reserved granola now about 2 tbsp per apple half cook in the oven until granola is golden brown now and apples are tender 40 45 now minutes while the apples are baking beat 240 ml sour cream and 1 tbsp now pure maple syrup in now a small bowl to mix to bring to the table carefully lay each baked apple on now a plate drizzle with now more maple syrup and spoon now a dollop of sour cream now mixture on top of each.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.12 g salt per 100 g (limit ≤ 0.3 g)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 102 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
2.9 g per serving
5.8 % of the 50 g daily maximum · 11.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 207 kcal |
| Protein | 3.2 g |
| Carbohydrate | 24.2 g |
| of which sugars | 15.5 g |
| of which free sugars | 2.9 g |
| Fat | 12.1 g |
| of which saturates | 3.9 g |
| Fibre | 3.5 g |
| Salt | 0.12 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
