Nov 19, 2013

Baked Stuffed Apples

I decided I’m making these on Thanksgiving morning. What a great start to a day of HEALTHY eating. Yes, I am taking part in Dr. Fuhrman’s 2013 Holiday Health Fest. Sign up to become a member of his website for support, encouragement and forum participation.

I accepted Dr. Fuhrman’s healthy holiday eating challenge last year but strayed a wee bit at the dessert table. Now I have an armory of healthy nutritarian dessert recipes to help me out, including my popular Date-sweetened Pumpkin Pie… watch for more healthy holiday dessert recipes to come.

Back to these apples. Whoa. So much flavor, nutrition and satisfaction all in one bowl. They’re stuffed with nuts, seeds, dried fruits and hearty oats. Like I said, a good way to start off Thanksgiving Day since I will be super busy in the kitchen preparing a lot of nutrient-rich goodies. And this recipe is loaded with plant-strong protein and nutrients. Top these yummy apples with your favorite non-dairy milk or cream. I used some freshly-made hemp milk. Scrumptious!


  • 6 medium-sized, organic sweet apples (I used Gala)

~ for the stuffing:

  • 1 cup whole oats (not instant!)
  • 1½ cups non-dairy, unsweetened milk of your choice
  • ½ cup raisins
  • ½ cup goji berries
  • ½ cup chopped raw walnuts
  • ¼ cup raw sunflower seeds
  • 1 TBS ground cinnamon


  1. Preheat oven to 350° F.
  2. Lightly grease a baking dish that is deep enough and wide enough to accommodate your apples. 
  3. Mix all the stuffing ingredients together.
  4. Core the apples and stuff them with the stuffing mixture.
  5. Place the apples into the baking dish and spoon the extra stuffing mixture around them.
  6. Cover lightly with foil.
  7. Bake for about one hour, until the apples are tender (check for doneness with a sharp knife inserted into one of the center apples).

Healthy trails,

4 responses to “Baked Stuffed Apples”

  1. I LOVE baked apples and def going to try this combo. My hb won't eat them sadly as his mum made them every single friday when he was growing up the same day the same way…..he's now the same about crumble as for weeks that would be all MY mum made every time we came over….I have a mw baked apple for myself and vary the stuffing but never actually used oats…..excellent idea….Your pumpkin pie inspired me to make pumpkin pie smoothies and pumpkin pie icecream last week. We had a pumpkin night actually on Friday…..pumpkin and peanut dip as part of entree, pumpkin and blackbean quesadillas (like your sweet potato recipe) and pumpkin pie icecream for dessert. Strangely the kids like the icecream the best (even though not keen on the pumkin pie – perhaps was just a timing thing though!!).

  2. Helyn says:

    Wowee, Rach! Lots of pumpkins in your kitchen lately. How fun! The pumpkin and peanut dip sounds interesting :))

  3. I bought a pumpkin at the veg shop – even the guy who owns the place remarked how big an beautiful it was. I think it weighed in at over 5 kg….I roasted the lot and apart from that dinner (with leftovers of course) and the smoothies I also made a pumpkin cashew cream topping for brandied bananas for dessert and put bits of it in salads. It was a lovely tasting pumpkin – kent? or Jap?. Pumpkin peanut dip usually just involves cooked (pref roasted) pumpkin and peanut butter with a few spices (usually chilli, cumin and corriander and perhaps a dash of soy sauce)…..tooooo easy.

  4. Helyn says:

    Thanks Rach. Sounds easy enough! I'll give it a go. 🙂

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