Pregnancy Friendly Cinnamon-Walnut Baked Apples
Warm, fragrant, and deeply satisfying, these baked apples hit every cozy note you could want from a dessert — or even a nourishing breakfast. A filling of walnuts, rolled oats, maple syrup, and warming spices like cinnamon, ginger, and turmeric gets tucked into each cored apple before everything bakes low and slow until golden and tender. Walnuts are a standout here, offering a plant-based source of omega-3 fatty acids that are especially valuable during pregnancy, and the oats add a gentle, sustaining heartiness. The spice blend is thoughtfully mild — just enough warmth and depth without anything harsh or overpowering. Olive oil and maple syrup bind the filling naturally, so there's no refined sugar or anything you'd need to second-guess. A final drizzle of honey takes it over the top, though the apples are absolutely delicious on their own straight from the oven. It's the kind of recipe that feels indulgent but is quietly doing a lot of good work.
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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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