Cinnamon Maple Baked Apple with Pecans & Granola

Cinnamon Maple Baked Apple with Pecans & Granola | Living Healthy in Seattle

Welp, December is already here (how did that happen??) and holiday cheer is in full force.

I do adore the holidays (hello sugary treats and festive boozy drinks!), despite the cold weather and the occasional mildly obnoxious seasonal tune.

Picking out a fragrant tree to dress up with my fam is a pleasant activity that I look forward to every year–although this year the four of us bickered in the rain for an hour until we finally tired ourselves out and took home a cherubic little tree whom everyone quickly warmed up to.

My sister dubbed herself master ornament hanger, so while she was prettying up the tree (it does look nice) I baked myself an apple and loaded it with edible goodies.

Let me tell you, it’s pretty darn tasty and will surely fill your home with some glorious scents.

Easy, healthy treats are much welcomed this time of year when I am more tempted than usual to shove chocolate and cookies in my face then wash the evidence down with rich, creamy eggnog.

This tender, cinnamony apple is healthy enough for breakfast and sweet enough for dessert.


And win.

All you have to do it slice your crisp apple in half horizontally (probably not how you’d normally slice an apple) then scoop out the seeds with a melon baller or a sturdy spoon or what ever utensil that will get the job done. Place your apple halves in a small baking dish–cut sides up–then fill the holes and coat the exposed apple flesh with a tasty mixture of melted unrefined coconut oil, pure maple syrup, and ground cinnamon, of course! Bake bake bake until super duper tender then top your mouth-watering apple with toasted pecan pieces, your fave granola, and a dollop of creamy coconut milk yogurt, if you wish.


(Just try not to scorch your taste buds because that apple will be HOT.)

P.S. Use any apple that bakes up well. I chose Pink Lady, but Honeycrisp or classic Granny Smith will work too.

P.P.S. If you’re gluten-free, make sure your granola is of the gf variety.

P.P.P.S. And if you’re not a vegan or lactose intolerant individual, go ahead and dollop on regular yogurt, fresh whipped cream, or even vanilla bean ice cream. Drool.

P.P.P.P.S. Baking times will vary depending on your apple, baking dish, and oven, so just make sure the thing is very tender throughout and not at all crunchy.

Cinnamon Maple Baked Apple with Pecans & Granola

Serves 1

  • 1 medium apple (I used Pink Lady)
  • 1 1/2 teaspoons unrefined coconut oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped toasted pecans
  • 1 heaping tablespoon granola (your favorite)
  • 2 tablespoons unsweetened plain coconut milk yogurt (optional)
  1. Heat oven to 350.
  2. Slice the apple in half horizontally, then scoop out the seeds with a melon baller, being careful not to remove too much of the apple's flesh.
  3. Place the apple halves in a small baking dish, cut sides up.
  4. Mix the coconut oil, maple syrup and cinnamon together in a small dish, microwaving to make stirring easier.
  5. Pour the syrup mixture into the holes where the apple seeds used to be, then spread the rest of the syrup over the top of the apple halves.
  6. Bake for 40 minutes, or until the apple is very tender. The skin may start to peel off a bit.
  7. Top the apple with pecans and granola, as well as the yogurt, if using.










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