Time: 1 hour.
Complexity: easily
Servings: 6

Apples and oatmeal are made for the perfect breakfast, and in this dish they pair beautifully, complementing each other. The yogurt and zest add a unique touch and enhance the flavor. Plus, the presentation is stunning, and its health benefits are self-explanatory.

Ingredients:

• 6 apples (Gala or Fuji), bottoms cut off so the apples can be stood up
• 1 fresh lemon, cut in half
• 4 tbsp (60 g) butter
• 6 tbsp. l. brown sugar muscovado
• 1/8 tsp ground cinnamon
• A pinch of ground black pepper
• 1 cup apple cider
• 1 cup whole milk, warmed
• 2 tsp finely grated orange zest
• 1.5 cups quick-cooking steel-cut oats
• Homemade yogurt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

apples, apple cider, lemon juice, Orange zest, milk, brown sugar, rolled oats, cinnamon, yogurt

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Cut off the top third of each apple. Starting at the top, use a small knife to core the apples, creating large "bowls" about 5 cm in diameter. Rub the hollows with lemon and place the apples in a 23 cm square baking dish.
Step 3
• Cut the scooped, seeded pulp into cubes. Melt the butter in a small saucepan, then whisk in 4 tablespoons of muscovado sugar, cinnamon, and pepper and cook until smooth. Brush the insides of the apples with the butter mixture. Pour the apple cider into a baking dish. Cover the dish with foil.
Step 4
• Bake until the apples are tender, about 30 minutes. Remove the foil and cook for another 5 minutes. Transfer the apples to a serving platter. Carefully strain the cooking liquid into a small saucepan and bring to a simmer. Cook until the juices have reduced and the sauce has thickened, about 5 minutes.
Step 5
• While the apples are baking, cook the oatmeal according to package directions, then stir in the hot milk, remaining muscovado sugar, diced orange pulp, and orange zest. Cook for a few minutes. Spread the filling over the baked apples. Top each apple with a spoonful of homemade yogurt and drizzle with the reduced apple cider.

Votes: 2