Quinoa Stuffed Baked Apples
Dessert is a rare luxury in my home during the months of November through mid-March. It’s a busy season of homeschooling three of my four kids, church activities, and basketball. With all three of my youngest in basketball, it’s likely we have a game or practice to attend most any day of the week. On top of that, I coach one of those teams and assist the coach of another team. I love cooking and baking, but with all that going on I often struggle to get anything more than sandwiches on the table. So dessert gets left behind.
When I do get a chance to spend more time in the kitchen, I relish it. I like cooking a meal for my family that’s healthy and good tasting. I like the challenge of using new ingredients and expanding the palette of flavors my family enjoys. I can get my kids and husband involved and enjoy good conversations while we cook together. It’s a stress release for me. I know not everyone likes to cook or bake, but I find it relaxing. I can slow down, be creative, and spend quality time with family.
These Quinoa Stuffed Baked Apples are a product of that time. What I love about these baked apples is they are simple and easy to prepare, and they make a delicious and healthy dessert. No peeling or slicing required. Just core the apple, stuff it, and bake it. They are stuffed with a mix of cinnamon flavored quinoa and rolled oats that reminds me of an apple crisp topping. And for people following a gluten free diet – these can be gluten free as long as you use gluten free certified oats.
So when you get a moment, slow down and try making these Quinoa Stuffed Baked Apples.
- ⅓ c. quinoa
- ⅔ c. water
- ½ c. old-fashioned rolled oats
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1 Tbsp. coconut oil, melted
- 4 tsp. maple syrup
- 2 Tbsp. dried cranberries
- 2 Tbsp. chopped walnuts
- 6 apples, cored
- 12 Tbsp. water
- ⅓ c. Greek yogurt
- 2 tsp. honey
- ½ tsp. cinnamon
- 6 small oven-safe crocks (one apple per crock)
- Preheat oven to 350° F.
- Prepare stuffing by toasting uncooked quinoa in a pan over medium heat for 2-3 minutes until golden. Carefully add water and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until quinoa is tender. Remove from heat.
- Add oats, cinnamon, nutmeg, melted coconut oil, maple syrup, dried cranberries, and walnuts to the quinoa. Mix well.
- Wash, dry, and core the apples.
- Spray the inside of the crocks with non-stick pan spray and place 2 Tbsp. of the quinoa/oat filling in the bottom of each crock.
- Place one prepared apple in each crock. Stuff each cored out apple with 2 Tbsp. of the quinoa/oat filling. Pour 2 Tbsp. water over the top of each apple.
- Bake at 350° F for 45 to 50 minutes or until apples are tender. Remove from oven and cool slightly.
- While apples are cooling, blend together Greek yogurt, honey, and cinnamon. Top apples with the Greek yogurt blend and serve.
- Makes 6 – 7 apples.
Do you enjoy cooking and baking? Share with us why you do or do not like spending time in the kitchen. We would love to hear about it.
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