Oatmeal Stuffed Apples with Candied Pecans

1. Preheat oven to 350°F.
2. Cut tops of apples and core out the middle with a spoon, leaving about 1/3 inch thickness attached to skin. Remove seeds/core, but save the apple flesh that you removed. Chop this apple flesh into small chunks about the size of a pencil eraser.
3. In a medium mixing bowl combine 2 cups dry oatmeal, 1 1/2 cup almond milk (or milk of your choice), 1/2 cup applesauce, 2 tablespoons brown sugar, 1 teaspoon cinnamon, 1 egg, 1 teaspoon baking powder, and a pinch of salt. Whisk together until well combined.
4. Pour your oatmeal batter into each apple "bowl," leaving about 1/4" space. The oatmeal will expand slightly as it bakes, so this prevents it from spilling over the sides of the apple.
5. Bake for 45 minutes at 350°F. We used a Pyrex glass baking dish.

While apples are baking, make your candied pecan topping:

1. In a small sauté pan over medium heat, melt 3 tablespoons butter and 2 tablespoons brown sugar. Add 1 cup chopped pecans and stir until they take on a rich brown glaze. Remove candied pecans from pan and set aside.
2. When apples are done baking, top with candied pecans, a drizzle of honey, and a sprinkle of cinnamon. Enjoy warm, or keep refrigerated for an easy breakfast the next morning.