Breastfeeding Friendly Cinnamon-Walnut Baked Apples
Warm, tender baked apples filled with a golden walnut-oat crust hit that sweet spot between dessert and something you'd feel genuinely good about eating. The filling comes together in one bowl — chopped walnuts, rolled oats, maple syrup, olive oil, and a trio of warming spices — then gets pressed into cored apples and baked until everything is fragrant and caramelized. Walnuts are one of the most talked-about foods for nursing mothers, and pairing them with oats (another popular staple during this season of life) makes this feel like a recipe designed with intention. The anti-inflammatory ginger and turmeric are subtle enough that they don't overpower the cinnamon-apple aroma, but they add a quiet depth that makes each bite interesting. A drizzle of honey at the end is optional but honestly worth it. This is the kind of recipe that works as a cozy weeknight dessert, a slow weekend breakfast, or an afternoon snack when you need something nourishing that also feels like a treat.
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Learn more →Ingredients
4 servings
- 4 medium firm baking apples (such as honeycrisp or braeburn)
- ½ cup raw walnuts, roughly chopped
- ¼ cup old-fashioned rolled oats
- 2 tbsp maple syrup
- 1 tbsp extra virgin olive oil
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- ¼ tsp fine sea salt
- ½ cup water
For serving
- 1 tbsp honey, for drizzling (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a melon baller or small spoon, core each apple from the top, removing the seeds and creating a cavity about 1 inch wide and 1½ inches deep, leaving the bottom of the apple fully intact so the filling stays in place.
- 2
In a small mixing bowl, combine the chopped walnuts, rolled oats, maple syrup, olive oil, cinnamon, ginger, turmeric, and salt. Stir until the oats and walnuts are evenly coated and the mixture holds together loosely.
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