Dining & Wine

Make Cozy Autumn Recipes with Apples and Oats

October 19, 2020

Saying “so long” to summer is a bittersweet process greatly eased by promises of all things cozy for fall—oversized knit sweaters, piping-hot PSLs, and plenty of fresh-baked goodies that capitalize on the bounty of the harvest season.

Our friends at Quaker® agree, and have teamed up with registered dietitian and award-winning cookbook author Abbey Sharp, founder of Abbey’s Kitchen Inc., to encourage all Canadians to embrace autumn and harness the power of whole-grain oats by adding them to many of their favourite recipes. Quaker® Oats are low in saturated and trans fats, are part of a heart healthy diet*, are a source of energy and fibre, and are a digestive system do-gooder!**

Below, find two of Abbey’s fabulous fall-inspired recipes featuring the #PowerOfOats—try them at home, and find more delicious oat-based recipes and mouthwatering meal inspiration at Quakeroats.ca/recipes. We’re ready to welcome autumn with the wholesome goodness of Quaker® Oats! —Vita Daily

*A healthy diet low in saturated and trans fats may reduce the risk of heart disease. Quaker Oatmeal is low in saturated and trans fats. **One serving (30g) of Quaker Oats contains 3 g of fibre. Consuming 6 g of oat fibre daily promotes regularity.

Abbey’s Oat Baked Apples

“Baked Apples are a better-for-you dessert you can feel good about feeding the whole family. They’re also a great way to use up one of the fall’s best fruits, apples, and pack them with wholesome Quaker® oats and other delicious ingredients such as nuts and dried fruit. These baked apples can also easily be made ahead and rewarmed from the fridge for an easy weekday treat.” —Abbey Sharp

4 large apples
4 packets Quaker® Regular Instant Oatmeal
1/4 cup brown sugar
1/4 cup melted butter or vegan butter
1/4 cup crushed pecans
1/4 cup golden raisins
1 tsp cinnamon, plus more for on top
Pinch salt
1/4 cup maple syrup
1/2 cup apple cider, juice or water
1/2 tsp cinnamon

Preheat oven to 400 F. Slice the top off of the apple so it’s flat and core 2/3 of the way down until you remove all the seeds. Hollow out the apple allowing about 1/4-inch of apple. Place in a greased 8×8-inch square pan. Mix together the oatmeal, sugar, butter, pecans, raisins, cinnamon and salt. Stuff the apple holes. Drizzle with maple syrup and top with a sprinkle of cinnamon. Pour the apple cider, juice or water into the bottom of the dish and mix in the extra cinnamon. Cover with foil and bake for 35-40 minutes or until tender when pricked. Uncover and bake for an additional 5-10 minutes to let the tops brown up. Serve with yogurt, whipped cream or ice cream.

Abbey’s Apple Oatmeal Streusel Muffins

“There is something super comforting about a hearty oatmeal muffin in the fall, especially when paired with the season’s most delicious fruit, apples. These oatmeal muffins have wholesome ingredients such as Quaker® oats, as well as flax, whole grain flour and hemp hearts, though still feel decadent thanks to the caramelized apples and crumbly streusel on top. And bonus, they can be made plant-based!” —Abbey Sharp

Caramelized apple:
2 apples, finely diced
1 tbsp maple syrup
1/2 tsp cinnamon
Pinch salt

1 cup whole wheat flour
1/2 cup Large Flake Quaker® Oats
1/4 cup ground flax
1/2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/4 cup maple syrup
1/3 cup melted butter (vegan butter, if preferred)
1/2 cup unsweetened applesauce
1/3 cup unsweetened vanilla soy milk
2 tsp apple cider vinegar
1 tsp vanilla
1/4 cup raisins

1/2 cup whole wheat flour
1/4 cup brown sugar
1/4 cup Large Flake Quaker® oats
1/8 teaspoon salt
1 teaspoons ground cinnamon
2 tsp hemp hearts
4 tablespoons cold butter cut into small pieces (vegan butter, if preferred)

Preheat oven to 375 F. Grease muffin cups or line with muffin liners. In a small saucepan over medium heat, saute the apples with brown sugar and cinnamon for about 5 minutes until softened and lightly caramelized. Set aside. Stir together the whole wheat flour, oats, flax, cinnamon, salt, baking powder and baking soda in a mixing bowl. Add in the maple syrup, applesauce, melted butter, vinegar, vanilla and milk. Stir until just moistened. Fold in chopped apple and raisins. Divide the batter between 12 muffin cups. To make the streusel, mix together the flour, sugar, oats, salt, cinnamon and hemp hearts. Then work in the vegan butter to yield coarse crumbs. Sprinkle on top of the muffins. Bake for about 18 minutes in the preheated oven, or until a toothpick comes out clean. Allow to cool before eating.



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