There is nothing better than healthy apple recipes for the fall! Not only are apples one of the most popular fruits, they also have lots of health benefits. Their high fiber and water content make them heart-healthy and good for weight loss. They also contain vitamin C, potassium and pectin, which is a fiber that promotes healthy gut bacteria.
Above all, apples are delicious. Whether you get them at the grocery or pick them in an orchard, apples can easily be incorporated in favorite fall dishes.
Check out these three healthy apple-based fall recipes.
Apple Cinnamon Oatmeal
1 tablespoon coconut oil
1 large apple, cut into chunks
½ teaspoon cinnamon
Pinch of nutmeg
¼ cup pecans
1 cup ground oats
2 cups milk
1 tablespoon maple syrup (optional)
Heat coconut oil in a pan over medium heat. Add in apples and cook for two to three minutes. Stir in cinnamon and nutmeg. From there, add in pecans, oats and milk. Cook for five to seven minutes while stirring constantly.
Pour into serving bowls, top with maple syrup if desired.
Baked Apples
5 to 6 medium apples, peeled and cut into chunks
2 tablespoons butter, melted
1 teaspoon cinnamon
Preheat oven to 350 degrees. Place apples in a medium baking dish. In a bowl, mix butter and cinnamon together. Pour the mixture over the apples. Toss with hands to evenly coat the apples. Bake for 20 to 30 minutes, until apples are soft.
Greek Yogurt Apple-Cinnamon Bread
Preheat oven to 350 degrees.
Bread batter:
1 Granny Smith apple, peeled and chopped
2 tablespoon light brown sugar
2 tablespoons cinnamon
1 ½ cups white whole wheat flour
1 ½ cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup plain Greek yogurt
½ cup applesauce
½ cup honey
2 eggs
2 teaspoons vanilla extract
6 tablespoons butter, melted
Spray loaf pan with non-stick spray.
Stir together apples, brown sugar and cinnamon in a bowl. In a new bowl, mix both flours, baking powder, baking soda and salt. Set aside both bowls.
In a new bowl and with a mixer, combine Greek yogurt, applesauce and honey. Beat on medium until mixed, then add in eggs and vanilla. Reduce mix speed to low and add in melted butter. With the mixer still on low, slowly add in both bowls of dry ingredients. Be careful not to over-mix, the batter should be thick.
Use spatula to gently scoop the batter into the loaf pan.
Topping:
1/3 cup oats
2 tablespoons white whole wheat flour
1 tablespoon brown sugar
1 teaspoon cinnamon
2 tablespoons butter, cut into cubes
½ cup walnuts, chopped
In a bowl, stir oats, flour, brown sugar and cinnamon. Use fingers to work cubed butter into the mixture. Add in walnuts and then sprinkle the mixture over the batter in the loaf pan. Gently press down using your hands.
Baking:
Bake the bread batter with the topping for 50 to 60 minutes. Check topping at 45 minutes, cover loaf with a foil to prevent over-browning if needed. Let bread cool on wire rack for 15 minutes after baking, let it cool completely before cutting and serving.
Want more healthy fall recipes? Check out our healthy swap suggestions for tailgating foods this football season.
