Oatmeal-stuffed Baked Apples
Oats are best known as a whole grain and healthy source of carbohydrates, but they are also immunity boosters, which can speed the injury-healing process. Plus oats are especially cost-effective, easy to prepare and taste delicious when sweetened with molasses. Molasses adds a big dose of iron to this recipe, and replenishing iron stores is important for keeping energy levels high. This recipe is great to have pre-made for a quick breakfast, snack or post-workout meal (add a cup of Greek yogurt for extra protein).
In a large pot, add 2 cups whole-rolled oats, 4 cups unsweetened almond milk, 2 tablespoons blackstrap molasses, 1 tablespoon agave, 2 teaspoons cinnamon and ½ teaspoon salt. Bring to a low boil and reduce to a simmer. Cover and let cook for about 10–15 minutes, stirring occasionally (the oatmeal should cook until it has enough form to be scooped into the apples). Cut 4 large apples in half. Using a tablespoon, scoop out the core and a small amount of the apple meat to create a space for the oatmeal. Line a baking sheet with foil and set the apples on the baking sheet. Scoop ½ cup of the oatmeal into each apple half. Sprinkle the apples with chopped walnuts and bake at 375 degrees for 30 minutes.
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