Admin • 30 August 2024
Granola Stuffed Apples
With the comforting flavours of autumn this is a simple yet delicious dessert that combines the natural sweetness of apples with a warm, spiced granola filling. Aimee uses Pink Lady apples – but any juicy sweet eater will work well. Her granola is a blend of oats, pecans, coconut sugar, and cinnamon which adds a crunchy texture and a nutty richness, perfectly complementing the tender baked apples. Serve warm, paired with a dollop of creamy yogurt for a dessert that’s as nutritious as it is delicious. Ideal for warming up after a swim session this dish is sure to become a retreat favourite.
Ingredients
- 4 apples, something similar to a Pink Lady.
- 50g coconut sugar
- 25g oats
- 15g oat flour
- 15g pecans
- pinch of cinnamon
- pinch of salt
- 50g soft butter
Method
- Preheat the oven to 180C.
- Cut off the top of the apple. Ideally, it’s about 2cm, cut in a straight line that includes the stem. Repeat with the other apples.
- To core out the apple (if you don’t have an apple corer), use a spoon and at a slight angle work to hollow out the center of the apple. You want to aim to leave a good width so the apple doesn’t go floppy when cooked.
- To stuff the apple, you can either use a granola you already have, or make granola. To make a granola mix inside the apple, combine oat flour, oats, pecans, cinnamon, salt and coconut sugar. Use your fingertips to rub the butter into the mixture.
- Stuff the granola into the apple, and place the apple top back onto the apple.
- Bake for 30 minutes. And let cool slightly.
- Serve with yogurt and a pinch more cinnamon.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
A New Chapter: Yoga, Food & Connection This week marked a beautiful milestone for us. We hosted our very first Yoga & Seasonal Supper Evening and Day Retreat. What a joy it was! Both events were filled with warmth, laughter, movement, and the most wonderful mix of local students, retreat guests, and dear friends. These gatherings felt like more than just events, they were a chance to reconnect, recharge, and simply be. Sharing yoga and nourishing food in a mindful, welcoming space reminded us just how powerful these small moments of togetherness can be. The evening was very mellow, with a relaxed yoga flow with myself followed by a 3 course seasonal meal, where conversation and laughter flowed. Our Day Retreat at The Barn gave our guests time to really settle in. it was an opportunity to show off our wonderful North Wales venue and for us to try out our new business idea. We began with a strong yoga practise to help ground and relax the guests. We walked into the hills, breathed deeply in the fresh air, and even dipped toes into the newly renovated woodland pond, complete with a jetty! It felt like stepping into a secret sanctuary. We also had the pleasure of welcoming chef Kelly Mason, who generously shared some of her favourite cooking tips and seasonal inspiration with us all. And of course, what’s a retreat without something delicious to nibble on? I had the fun job of making energy balls for our guests, and I wanted to share this quick, zesty recipe with you. It’s perfect for busy weekends or a midweek pick-me-up. They're easy, bright, and full of goodness, just like the events themselves. Both events were a great success, and we’ll be offering them every quarter going forward. They’re a beautiful way to honour the changing seasons and to reconnect with yourself, with nature, and with each other.
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