Oatmeal and Yogurt STUFFED Apples with Bobby Flay | Brunch @ Bobby’s

Breakfast just got a whooooole lot better. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oIlGRS From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Baked Apples with Oatmeal and Yogurt RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 1 hr Active: 20 min Yield: 6 servings Ingredients 6 apples (Gala or Fuji), bottoms sliced so apples stand 1 fresh lemon, halved 4 tablespoons unsalted butter 6 tablespoons light brown muscovado sugar 1/8 teaspoon ground cinnamon Pinch ground black pepper 1 cup apple cider 1 cup whole milk, heated 2 teaspoons finely grated orange zest 1 1/2 cups cooked quick-cooking steel-cut oatmeal, prepared according to package directions, warm Low-fat Greek yogurt Directions Preheat the oven to 375 degrees F. Cut off the top third of each apple. With a small knife, and working from the top of each apple, carefully carve out a large "bowl," including the core, about 2 inches in diameter. Rub the cut part with lemon and put the apples into a 9-inch square baking dish. Dice the carved-out parts of the apples, without the seeds, and set aside. Melt the butter in a small saucepan, and then whisk in 4 tablespoons of the muscovado sugar, the cinnamon and pepper and cook until smooth. Brush the inside of the apples with the butter mixture. Pour the apple cider into the bottom of the baking dish. Cover the dish with foil and bake until the apples are tender, about 30 minutes. Remove the foil and bake for 5 minutes longer. Transfer the apples to a platter. Carefully strain the cooking liquid into a small saucepan and bring it to a boil. Cook until it is reduced and thickened, about 5 minutes. While the apples are baking, stir the hot milk, remaining muscovado sugar, reserved chopped apples and orange zest into the warm oatmeal and cook for a few minutes. Divide the oatmeal among the baked apples. Top each apple with a dollop of yogurt and drizzle the reduced cider over the top. https://www.instagram.com/bobbyflay https://www.facebook.com/chefbobbyflay https://twitter.com/bflay Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #BrunchAtBobbys #BobbyFlay #FoodNetwork #BakedAppleswithOatmealandYogurt Oatmeal and Yogurt STUFFED Apples with Bobby Flay | Brunch @ Bobby’s | Food Network https://youtu.be/e_gV9gv0hfQ