November 21, 2011 at 4:04 pm
by Irina Gonzalez
Although here at Family Circle we have been obsessed with curry lately, making anything from Lamb & Cilantro Curry, Chickpea Curry, Thai Chicken Curry and even a Curried Eggplant Soup, we’ve also shown our love for apples through the season. Heather started it all off by making the easiest applesauce ever, followed by the delicious applesauce cake and then I made a spiced apple butter using apples I had picked at an orchard.
When it came time to make my next Slow Cooker Chronicles dish, I decided to use some apples that I had left over from the orchard and from my own trips to the farmer’s markets in New York.
But I didn’t want to make more apple butter or even a pie, I wanted to try something completely different. Then during a recent Slow Cooker Chat on Facebook, I found our Slow Cooker Baked Apples recipe. Immediately thinking back to the Best Ever Granola Bars I had made on my blog, I wanted to recreate that recipe by combining the granola mixture and stuffing the apples with it for a healthy and delicious breakfast made in my slow cooker. Here’s what I did.
First, I combined all of my ingredients for the granola that I would stuff inside of the apples.
Without a proper apple corer, I just used a regular knife to take the seeds out very carefully.
Then I put my stuffing inside of the apples and carefully placed them in the crockpot.
I had a little bit of the granola left over, so I put that to toast for 10 minutes.
The finished stuffed apples made my house smell like heaven. I couldn’t wait to take a bite.
Slow Cooker Breakfast Baked Apples (adapted from Family Circle’s dessert Slow Cooker Baked Apples)
Prep: 20 minutes
Makes: 6 apples
Toast: 10 minutes
Slow Cook: 3 hours on High
1/2 cup certified organic gluten-free oats
1/4 cup almonds
1/4 cup walnuts
1/4 cup organic vegan chocolate chips
1 teaspoon cinnamon
1 teaspoon brown cane sugar
1 teaspoon toasted sesame oil
1 teaspoon vanilla extract
1 teaspoon chia seeds
1 teaspoon flaxseeds
6 assorted medium apples
1/4 cup light cranberry juice
1. Combine the oats, almonds, walnuts, chocolate chips, cinnamon, sugar, oil, vanilla extract, chia seeds and flaxseeds in a medium bowl and mix thoroughly.
2. Using an apple corer or a small knife, remove the seeds and middle of your apples. Be careful not to cut all the way to the bottom but make room for the stuffing.
3. Take your granola mixture and put it into each apple. Try to use as much as you can, but there will be some left over. Place each apple into the slow cooker.
4. Pour the cranberry juice directly on top of the apples. Then take 1/4 cup of water and pour it on the side to add extra liquid. Set your slow cooker on High for 3 hours.
5. Meanwhile, place your leftover granola on an aluminum foil sheet and toast for 10 minutes at 350 degrees F. Divide evenly for each of the baking apples.
6. Once the apples are done, let them cool for 20 minutes and then serve with a bit of the toasted leftover granola.
Have you ever made breakfast in your crockpot? Is there a recipe you recommend? As apple season winds down, what has been your favorite recipe with this fruit? Share your tips and suggestions in the comments below.