Pumpkin Raisin Oatmeal Stuffed Baked Apple

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Yay! This post has been featured on Skinny Ms. Check it out here!

So, I’ve been having baked apple problems. It’s turned into an addiction, really. The first person I let know my problems was the one and only Crystal Heller at Happy to Eat . She’s been quite supportive of my problem and guess what? We decided to both post an original baked apple recipe today! Previously, I made a baked apple by cutting the apple in half and just patting in the oatmeal, but oh my gosh: this is so much better! Warm, melting pumpkin oatmeal dotted with raisins hugged by a creamy, but still slightly crispy baked apple. I had this for breakfast, but it’d be a lovely dessert maybe with some greek yogurt or if you’re feeling generous pumpkin ice cream!

1 apple, cored
Scant 1/4 cup rolled oats
1 tablespoon pumpkin butter
1 tablespoon milk
1 teaspoon raisins
1/2 teaspoon agave nectar
Pinch of ground nutmeg
Pinch of ground cloves

2 tablespoons hot water
1/2 teaspoon agave nectar
1 teaspoon pumpkin butter

Preheat oven to 350 degrees
Core apple
Combine first chunk of ingredients (from oats to cloves)
Stuff into apple
In a ceramic dish, mix hot water, agave nectar, and pumpkin butter into the bottom
Place apple in mixture
Bake in oven for about 45 minutes (42 minutes was PERFECT for me)
10 minutes before done, baste (like a turkey!!) apple with juices on bottom
Eat warm and enjoy 🙂
Be sure to spread the remaining juices from the dish on top before eating!

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