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
Step 1: (APPLE BUTTER PREPARATION)
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.
Step 2: (PECAN APPLE BUTTER BAKED OATMEAL)
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.