All of the sweet and tasty goodness of a traditional apple crisp, stuffed and baked inside a fresh Autumn apple. Serve it alongside some vanilla Greek yogurt for an extra filling fall dessert, for one!

This single serving recipe is so easy to make, plus it’s gluten free, and vegan!

If you’re new to my blog, you will notice that the majority of my recipes are single serving – for one person. I’ve always struggled with portion control… If I made a recipe that serves 4, I know I’d end up eating the whole thing… so that’s why I started making all of my meals only 1 serving. That way there’s no leftovers for me to eat, and no question as to how much of the meal is an appropriate portion. I always had a hard time with diet/nutrition books that would give recipes for 4-6 servings. I know I could measure out the appropriate servings and store them in their own tupperware, but if there are leftovers or extra in the fridge, I know I will end up eating them when I shouldn’t! Maybe that’s just me, but I’ve found that single serving recipes work best for me to stay on track! Single serving recipes are also great for someone who lives alone, but they’re easy to double if you’re cooking for another person as well!

Oatmeal Stuffed Baked Apple
Serves 1

1 Fuji Apple
1/4 cup rolled oats
1 Tbsp maple syrup
1/4 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp Earth Balance Olive Oil Buttery Spread (or coconut oil)

Preheat oven to 375. Wash and carefully hollow out the apple making sure not to cut too deep through the bottom of the apple. Mix oats, maple syrup, vanilla, and cinnamon together and pour into the apple. Fill the bottom of a small baking dish with about 1/2 inch of water. Place the apple in the baking dish lined with water. Place 1/4 tsp of Earth Balance or coconut oil on top of the oats. Bake for 30 minutes.

The Rabbit Food Pyramid Breakdown:
Produce: apple
Whole Grain: oats
Protein: none
Plant Based Fat: Earth Balance or Coconut Oil

Rabbit Food Meal Tip: Complete this meal with a cup of milk, or 1 cup of Greek yogurt as your serving of protein.

As promised, I have a fun pumpkin recipe for my little bunnies! These Mini Pumpkin Pies are vegan, refined sugar-free, flour-less, and gluten-free!

Natural Delights sent me a box of fresh Medjool dates, so I experimented using them as a natural sweetener in my pumpkin pie filling. My taste testers (a.k.a Matt and my sister, Jessica) loved how the pumpkin filling turned out. I bet it would be uhhh-mazing as a parfait or with yogurt and granola!

Studded Pumpkins can be found on RachelGeorge.com.

Mini {vegan} Pumpkin Pies
Makes 12

For the Crust:
2 cups rolled oats (uncontaminated gluten-free oats)
1 1/2 cups walnuts
1 tsp cinnamon
1/2 tsp sea salt
1/4 cup agave
2 Tbsp Coconut Oil

For the Filling:
1 cup canned pumpkin purree
5 medjool dates, pitted
1 Tbsp almond milk
1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, and 1/4 tsp nutmeg)
1/2 tsp vanilla extract

Preheat oven to 400 degrees. In a food processor, pulse oats until flour consistency. Next add nuts, spices, and remaining crust ingredients until a dough consistency is formed. Spray a regular sized muffin tin with nonstick cooking spray. Evenly distribute the dough and press down into each sprayed muffin tin, forming little crusts. Bake in the oven for 15-17 minutes. While the crusts are baking, combine pumpkin puree, Medjool dates, almond milk, spices, and vanilla extract in a food processor and blend until smooth. When the crusts have finished baking, remove from oven and let them cool completely. Once crusts have cooled, remove from the tin with a knife. Fill each crust evenly with pumpkin mixture. Store in refrigerator.