Raise your hand if you’re craving dessert for breakfast.
Both of my hands are raised. Fine — I’ll have brown butter and caramelized apples for breakfast if that’s what it takes.
This isn’t exactly indulgent dessert — it has oatmeal and apples, after all — so we can absolutely call it breakfast. Whole grains and fruit? Doctor-approved, maybe.
I’m fully in fall mode. I just got back from upstate New York, and the trip left me swooning over crisp air, colorful leaves and all the cozy things. Eddie came home with ten pumpkins for the patio and now our place has reached peak autumn energy — especially with Max around, when seasonal décor somehow multiplies.
I want to soak in apple cider, eat a dozen cider donuts and burn fall candles like a dedicated enthusiast. I’ve already dug out an oversized scarf and started eyeing sweaters in burgundy and mustard. And yes — I’m even suddenly excited about oatmeal.
Normally I prefer oatmeal in cookie form, but when the weather cools a bowl of creamy steel-cut oats with brown sugar and cream can feel like the ultimate comfort. I love baked oatmeal, but stovetop works best when I’m rushed.
I’ve made baked apples before, but those were filled with a crumbly, crisp-like topping and a splash of bourbon. These baked apples are different: they’re hollowed and filled with creamy brown sugar oatmeal, then finished with brown butter and chopped toasted hazelnuts.
The apples get a sprinkle of cinnamon and a drizzle of brown butter before being stuffed with the warm oats. After a bake until tender, they’re finished with a generous pour of maple brown butter.
It’s fair to say I’m suddenly obsessed with maple — this recipe marks the third time I’ve used it in a row. A drizzle of maple brown butter warms and deepens the finish, making these apples feel rich but breakfast-appropriate.
These baked apples are charming and shareable, perfect for brunch or a cozy morning at home. You can assemble them a few hours ahead or even prepare the filling the night before for an easy morning bake.
And yes — ice cream is still an acceptable breakfast topping in my book.
Oatmeal Stuffed Baked Apples with Maple Brown Butter
Yield: 4 apples
Total time: 1 hr
Ingredients
- 4 Honeycrisp apples
- 1/2 teaspoon ground cinnamon
- 2 cups water
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon salt
- 1/4 cup heavy cream
- 1/4 cup dark brown sugar
- 1/2 cup hazelnuts, toasted and chopped
Maple Brown Butter
- 4 tablespoons unsalted butter
- 4 tablespoons maple syrup
Instructions
- Preheat the oven to 400°F. Lightly spray a baking dish with nonstick spray. (To remove hazelnut skins, boil water with 2 tablespoons baking soda, add nuts for 3 minutes, then drain and rinse under cold water; skins will loosen.)
- Core each apple by removing the stem and center to create a cavity for the oatmeal. Reserve and chop the apple centers, then toss them with the cinnamon.
- Bring the water to a boil, add the oats, chopped apple pieces and salt. Reduce to a simmer and cook, stirring often, until thick and creamy, about 10 to 15 minutes. Stir in the heavy cream and brown sugar.
- While the oats cook, toast the hazelnuts in a skillet over medium-low heat, stirring frequently until fragrant, about 6 to 8 minutes. Let cool and chop coarsely.
- Drizzle each apple cavity with some maple brown butter, reserving a bit for finishing. Fill each apple with the oatmeal, top with toasted hazelnuts, and arrange the apples in the prepared baking dish. Bake 35 to 40 minutes, until apples are softened.
- While the apples bake, make the maple brown butter: melt the butter in a saucepan over medium heat, whisking constantly. Cook until it bubbles and brown bits form on the bottom, about 4 to 5 minutes. Remove from heat, quickly whisk in the maple syrup, and stir for 30 seconds. Use immediately.
- When apples are done, serve with the remaining maple brown butter. Add a scoop of ice cream on top if desired.
Course: Breakfast
Cuisine: American
I’m tempted to move into that bowl. Enjoy — and if you try these, they make an excellent cozy morning treat.