Post by Alison Hein.
Please forgive me for starting this post with a national service message. The entire Northeast was recently ravaged by Hurricane Sandy. Many people who live in the area are still suffering from the aftermath, in need of shelter, clothing, and food. Please help by donating whatever you can at www.redcross.org. Every little bit helps!
Now, here’s an easy autumn breakfast recipe highlighting seasonal apples – just right for all those extras you got at the you-pick. Baked with granola for crunch, and topped with flavored yogurt for protein, these little fruit make a warm, comforting, nutritious breakfast. Use tart apples, like Granny Smith or McIntosh, for pie-like flavors. If you like, add some apple pie spices (cinnamon, ginger, nutmeg, mace or cardamom) for a deeper aromatic undertone.
Changing the type of granola you use can greatly alter the flavor profile of your baked apples. Experiment with different nuts, coconut, or dried fruit varieties. Or, refer to a prior Breakfast in Bed post for Lusciously Light Granola.
If you like, swap out the apple juice for brandy, and the yogurt for whipped cream, for an old-time, boozy dessert. Or, simply stick with the program for a warm, comforting breakfast in bed.
2 small, tart apples (about 4 ounces each)
¼ cup to ½ cup granola
¼ cup apple juice
1 to 2 teaspoons honey
4 tablespoons vanilla yogurt
Mint sprigs, for garnish (optional)
Preheat oven to 325°. Core apples, leaving skin intact, and place in small baking dish. Fill cored center of apples with granola. Pour honey in bottom of baking dish and drizzle with honey. Bake 30 to 40 minutes until apples are cooked through and soft, and granola is lightly toasted.
Spoon yogurt over apples, garnish with mint, and serve while still warm.
Makes 2 servings.