2 tbsp maple syrup (divided)
1 ½ tsp coconut oil
½ tsp pumpkin pie spice
¼ tsp sea salt
⅔ cup oats (rolled)
¼ cup hazelnuts (chopped)
2 apple (halved, cored)
1
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together half of the maple syrup, coconut oil, pumpkin pie spice, and salt. Add the oats and hazelnuts and stir well.
3. Place the apples on the baking sheet, skin side down. Spoon the oat mixture on top of the apples. Bake in the oven for 20 to 25 minutes or until the apples are soft.
4. Drizzle the remaining maple syrup on top and enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is equal to half of an apple with toppings.
No Hazelnut
Use pecans or walnuts instead.
No Pumpkin Pie Spice
Use cinnamon instead.
Serving Options
Serve with a vanilla ice cream if desired.
Ingredients
2 tbsp maple syrup (divided)
1 ½ tsp coconut oil
½ tsp pumpkin pie spice
¼ tsp sea salt
⅔ cup oats (rolled)
¼ cup hazelnuts (chopped)
2 apple (halved, cored)