This Pumpkin Hazelnut Roasted Fruit recipe is simple but such an after dinner pleaser. Warm, flavorful and satisfying during the colder weather. Try pairing these with a little protein ice cream.
3 pieces of fruit, Apples or pears
1/4 c quick oats
1/4 c hazelnuts, crushed
1 scoop About Time whey protein isolate, Pumpkin spice or cinnamon swirl or vanilla
1 T flax meal
1 T pumpkin pie spice
1/4 t salt
zest and juice from 2 oranges
preheat your oven to 350 degrees. Spray a small loaf pan with non stick pray. Using either a corer or a melon baller, scoop out the core of the 3 pieces of fruit. I would then peel the fruit once the core is removed with a peeler, the skins are a bit bitter and tough when eating this dessert. You can bake with the skins on, they fall off as you eat the dessert. ( JUST FYI- this is what I did) Set the fruit into the loaf pan, be sure the bottom is level so they stand upright.
Place the Oats, protein, pumpkin pie spice, salt and flax meal into a bowl and mix. Add the nuts and the zest and toss. Squeeze in the juice from the oranges, (mine were quite juicy) mix the batter. Batter will be pourable but not runny. Using a regular teaspoon, fill the cavity of the 3 pieces of fruit until the mixture is gone, you may need to press it inside a bit. You can overflow the top too.
Roast these in your oven for 28-30 minutes. Time also depends on the size of the fruit you are using. Mine were a nice size, just test by piercing or squeezing the fruit for doneness. You want soft and tender but not mushy. Remove from the oven and let sit until your ready to use them. Serve warm. You can add ice cream, or a caramel sauce or coconut whipped cream as a garnish if you’d like