FeelGoodFoodie Starts Food Videos!

Happy Fall Ya’ll! In my last post I talked about how 1 year ago I created the first blog post for FeelGoodFoodie, aside from the hundreds of recipes I posted on Instagram for 3 and half years before that…phewww..it’s been a long fun haul! Well, now, one year later, I finally reached another milestone…I officially started creating food videos! In the last year, I’ve dabbled with 5-10 videos on my iPhone and DSLR, but now it’s official. I know, I know…I was super late in starting my blog, and now I’m super late in starting food videos. But, I heard an interesting quote the other day by RuPaul that I’m going to blame for my tardiness – “Your fear of looking stupid is holding you back!” Say it sista! Guilty. SO Guilty. I just have a tendency to want to do things right or not do them at all. It was the case with my blog and it was the case with food videos. Well, enough procrastination for perceived perfection, ehy?

Here’s the video for these Cinnamon Baked Apples with Oats & Pecans…please let me know what you think!! It’s linked from my new YouTube channel, which currently has 2 subscribers (thanks sisters lol!)

Cinnamon Baked Apples with Oats & Pecans


As for the actual recipe for these Cinnamon Baked Apples with Oats & Pecans, it’s so festive, fresh and fabulous! These are like individual apple cobblers. The apples get tender and juicy when they’re cooked and the toasted pecans on top give it a nice crunch as if you’re eating apple crisps. It tastes and smells wonderfully, and it’s a perfect treat to enjoy when the weather starts to cool down. To core the apples, you can use an apple core tool, a melon baller, a spoon or even just a knife. But I find that a melon baller works the best. Once you dig up the insides of the apple, you can toss the seeds, but use some of the remaining apples to stuff the apples with and keep some for smoothies, overnight oats, or just nibbling.


This recipe for Cinnamon Baked Apples with Oats & Pecans is the perfect fall dish for brunch or dessert made with simple ingredients in edible apple cups!

Once the apples are cooked thru and slightly cooled off, you can slice them in half to reveal the baked goodness inside!

This recipe for Cinnamon Baked Apples with Oats & Pecans is the perfect fall dish for brunch or dessert made with simple ingredients in edible apple cups!

Of course, you’ll want to hit it up with some vanilla ice cream, because a la mode is always a good idea!

This recipe for Cinnamon Baked Apples with Oats & Pecans is the perfect fall dish for brunch or dessert made with simple ingredients in edible apple cups!

This is pretty much autumn in an edible apple “bowl” with a nice scoop (or two) of vanilla ice cream. I’m in love and want this for dessert every weekend now!

This recipe for Cinnamon Baked Apples with Oats & Pecans is the perfect fall dish for brunch or dessert made with simple ingredients in edible apple cups!

Ingredients

  • 4 medium honeycrisp apples
  • Cooking spray
  • 2 Tbsp butter, melted
  • 4 Tbsp maple syrup (plus more for pouring on top)
  • 1/2 cup of rolled oats
  • 1/4 cup milk
  • 1 tsp cinnamon
  • 1 cup chopped pecans, divided

Instructions

  1. Preheat oven to 375°F.
  2. Remove the stem and core of apples with a melon baller, leaving the bottoms intact. Chop up the apple that you remove from center to include in the filling mixture.
  3. Combine butter, maple syrup, oats, remaining chopped apples, half the pecans, cinnamon and almond milk in a small bowl. Stir to combine.
  4. Fill each apple with about 1/4 cup of the filling and place in an 8-inch-square (or similar-size) baking dish. Top with remaining half pecans.
  5. Bake the apples in the preheated oven for about 35-45 minutes until they are soft and the pecans are toasted. Let cool about 5 minutes before serving.
  6. Serve as is or with vanilla ice cream, if desired.

To make this recipe gluten-free (for anyone with gluten-sensitivity or celiac disease) you can simply swap out the regular rolled oats for ones labeled  “gluten-free,” which eliminate the potential for oats to be cross-contaminated with wheat and barley.

 

1 Comment

  • Reply
    Anna Trapani
    October 25, 2017 at 4:52 pm

    Have been trying to subscribe to you in the box on the right. Am not successful.
    Trying this way. Thank you

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