INGREDIENTS:

– 2 large firm baking apples (I used Honeycrisp), cored

– 1 cup rolled oats

– 1 teaspoon cinnamon

– 1/4 teaspoon freshly ground nutmeg

– 4 Medjool dates (or raisins), pitted and chopped

– 1 tablespoon chia seeds (or try ground flax)

– 1/4 cup pecans (or walnuts), chopped

– 1.5 cups almond milk

– 1 teaspoon vanilla

– 1.5 tablespoon pure maple syrup, plus more for garnish

INSTRUCTIONS:
– Preheat oven to 350F. Wash and core apples. You want to make the hole about an inch in diameter, so there is enough room for stuffing. Place cored apples in a lightly oiled rimmed baking dish (I used a 4 cup dish).

– In a mixing bowl, whisk together the rest of the ingredients.

– Fill apples with the oatmeal mixture (pack it down slightly) and spoon the leftover oatmeal + all liquid into the dish, surrounding the apples.

– Bake, uncovered, for approximately 35-50 minutes (this time will vary depending on your apples, so keep an eye on it). To test for doneness, pierce apple with a knife. If it slides through fairly easy it’s done. The almond milk should also be absorbed and the oatmeal fairly firm.

– Serve with drizzle of pure maple syrup, apple butter or pumpkin butter, whipped coconut cream, non-dairy ice cream, or yogurt.

– Enjoy it hot or cold, for breakfast, snacking, or dessert a la mode!  [Credit: OhSheGlows.com]