Favorite Fall Breakfast

Happy Fall Y'all!

Been waiting to say that for a while!

Today, we're switching it up from the posts I've had recently... going back to the roots if you will. Honestly, it's simply to honor fall as its quite possibly my favorite season ever.

Today dear readers, I bring you another recipe from my arsenal of flavorful glory. People always ask me if I have a favorite seasonal meal, its pretty hard to answer that since I have so many different recipes that I enjoy. But this one may actually win for favorite fall recipes.

Why is this my favorite? Well... I love me some apple crisp... like really REALLY love it, but it's certainly not healthy to eat apple crisp for breakfast. So I had to find an alternative.

Luckily apples bake pretty well.

When we were living back home in Massachusetts, I used to make this with fresh picked apples from the local farms (typically Brooksby). They have the most delicious Cortland apples, and they're perfect for baking.

So here it is my loves.

Breakfast baked apples

Ingredients:

• 2 cups Organic old-fashioned rolled oats

• 3 c. water

• 2 tbsp. Organic maple syrup

• 1 tbsp. ground cinnamon

• 4 large apples, tops sliced and insides hollowed (Ideally apples picked at a local farm)

• 2 tbsp. dried cranberries

• 2 tbsp. chopped pecans

Instructions:

1. Preheat oven to 400°

2. Add Oatmeal, water, insides of apple, and cranberries to a medium saucepan. Cook over medium-low heat, stir occasionally until creamy.

3. Add maple syrup and cinnamon and let cool slightly.

4. Place apples in a glass baking dish and spoon in Oatmeal mixture.

5. Bake until apples are soft and bubbly - this takes about 35 minutes in my oven (timing may vary for you)

6. Top apples with pecans and serve.

Nutrition Facts:

4 Servings

Calories - 295 | Fat - 5g | Carbs - 62g | Protein - 5g | Sugar - 27g