Microwave Baked Apples Topped with Granola

If you’re often short on time, then you’ll appreciate this easy recipe for Microwave Baked Apples stuffed with granola. It’s an after school (or work) snack that’s ready in a jiffy. 

Microwave Baked Apples

It’s an indulgence to be enjoyed at a moment’s notice.

It’s my favorite kind of treat recipe…incredibly easy to make (just 5 minutes!) and healthy too.

This honey crisp apple is stuffed with cinnamon raisin granola and “baked” in the microwave until fork tender. It’s like an apple pie with absolutely no guilt.

Microwave Baked Apples Tips

1. Select a crisp, sweet apple, such as a Honey Crisp, Pink Lady®, Royal Gala, Fuji or Ambrosia.

2. Core the apple. I “splurged” on an apple corer. It was only $7 and comes in very handy making this recipe and Crock Pot Apple Butter. Ideally, leave the very bottom of the apple intact. But don’t worry if you go all the way through, which is very easy to do. Cut off the bottom of the core and replug the hole.

Alternatively, use a paring knife to cut out the core. Either way, you can make the hole a little wider if you want to have more filling.

Apple Corer

3. Using a paring knife or vegetable peeler, remove some skin from the top. Sprinkle cinnamon in the hollow area and on the top.

Baked Apples

3. There are lots of options for stuffing an apple. Dried fruit, such as raisins and cranberries, is delicious. Caramel, or better yet, chocolate-covered caramel is absolutely indulgent. I filled this apple with my favorite cinnamon and raisin granola. Drizzle a scant amount of agave nectar, honey or maple syrup on top. It doesn’t take more than a 1/4 teaspoon.

Microwave Baked Apples topped with Granola

4. Place the apple in a bowl and cover…maybe. If the apple is filled with mostly dry granola, then you don’t need to cover it. It will sizzle a little and the juices will flow to the bottom of the bowl. However, if you fill it with juicy blueberries or caramel, then cover the bowl or risk an ugly microwave explosion. Microwave for 3 minutes or until the skin is fork tender.

Allow the microwave baked apple to cool for a few minutes. Spoon juices over the apple and top with additional granola, if desired.

Microwave Baked Apples Recipe

Honestly, this is one of the easiest treats I’ve ever made.

5.0 from 1 reviews
Microwave Baked Apples Topped with Granola
Microwave baked apples topped with dried fruit and granola have all the appeal of apple pie, but take only 3 minutes to cook and are completely guilt-free!
Serves: 1 Serving
  • 1 crisp, sweet apple, such Honey Crisp, Pink Lady®, Royal Gala, Fuji or Ambrosia
  • ⅛ teaspoon cinnamon
  • 2-3 Tablespoons granola (I used cinnamon raisin granola)
  • Dried fruit, such as raisins or cranberries, if desired
  • ¼ teaspoon agave nectar, honey, maple syrup or other sweetener
  1. Remove the core from the apple using an apple corer or paring knife, leaving the bottom of the apple intact, if possible.
  2. Remove about ½ inch of skin from the top of the apple using a vegetable peeler or paring knife.
  3. Sprinkle cinnamon inside the hollowed area and on peeled area.
  4. Spoon granola (mixed with dried fruit if using) into the hollowed area.
  5. Drizzle agave nectar over the top.
  6. Place apple in a microwave-safe bowl (if the filling is mostly dry, then you don't need to cover it.)
  7. Cook on high for 3 minutes or until the apple is fork tender.
  8. Allow apple to cool for about 5 minutes.
  9. Spoon juices that pools in the bottom of the bowl over the apple and top with additional granola, if desired.

More apple treats to enjoy:

Microwave Baked Apples Recipe





  1. This looks wonderful! Apples are so good for you too!

  2. Perfect, quick snack or dessert! Love that they’re made super quick in the microwave!

  3. Yum! I am heading to the orchard this weekend!

  4. What a great snack idea! Perfect for those days when you want something warm and comforting!

  5. I love baked-apples! There is just something about them that is so comforting. I love this recipe!

Speak Your Mind


Rate this recipe: