Pecan Apple Butter Baked Oatmeal


Whole Rolled Oats Old Fashioned Oatmeal, 4 cups

Baking Powder, 1/2 teaspoon

Rough Chopped Pecans, 2 cups

Kosher Salt, 2 teaspoons

Ground Cinnamon, 1 teaspoon

Large Eggs, Beaten, 4 each

Low Fat Milk, 2 cups

Maple Syrup, 1/2 cup

Melted Butter, Unsalted 1/4 cup

Non Fat Greek Vanilla Yogurt, 3 cups



In the medium sized stockpot over low-medium heat add applesauce and reduce for approximately 1 hour stirring every few minutes.

After reducing for 1 hour add the spice mix, sugar and whisk in until completely incorporated and the sugar has melted.

Allow spices to bloom for approximately 30 more minutes.

Remove from heat and spread mixture onto a cook sheet in a thin layer.

Allow apple butter too cool to room temperature, then cover with plastic wrap and cool in refrigerator.

Once the apple butter is cold, move into an appropriate sized container with a locking lid and store for later use.


Preheat oven to 350°F (conventional) or 325°F (convection).

In a large bowl, mix together the oats, baking powder, pecans and salt. Hold.

In another large bowl, whisk together Apple Butter, eggs, milk, maple syrup and butter until well combined. Add the oat mixture to the apple butter mixture and mix well.

Pour into a large greased rectangle cake pan.

Bake for 30 to 35 minutes or until oatmeal is set and top is golden brown.

Remove from heat and cool slightly to serve.

To Serve: Spoon or scoop out ¾ cup hot baked oatmeal and top with 1/4 cup yogurt.