Back in the summer, I attended the Big Summer Potluck and was introduced to a new ingredient. Can you believe I had not eaten apple butter before? I am not sure why, but it just hadn’t crossed my lips. Musselman’s was one of the sponsors of the event and apple butter was included in plenty of the feasts we had for the weekend. I found out that it went great on crostini, paired with blue cheese and it was wonderful in baked beans or in a savory barbecue sauce. I really loved it on the Belgian waffles for breakfast.
When I came home with a jar of apple butter, my husband’s eyes lit up. He said “I love that stuff . It reminds me of college where we used to eat it all the time.”
Even after 18 years, you learn something new about your spouse everyday.
Hmmnnn, apple butter? Could this single ingredient get me some extra kisses, flowers or even a piece of jewelry? Could I win the husband over with a jar of apple butter? Yes, I’m in!
Since then I have experimented and made several recipes with apple butter. There were no surprise diamond earrings but some extra kisses have been distributed. My kids love the apple butter also. We have spread it on English muffins, toast and pumpkin pancakes. It is especially good on peanut butter sandwiches. I am always trying to incorporate more oatmeal into our diets so I tried the apple butter in this baked oatmeal recipe.
To me, oatmeal can make for a boring breakfast. But nutrition experts say oatmeal is good for lowering cholesterol. It is also loaded with fiber and antioxidants. I am not always fond of the mushy texture but adding apple butter and baking it gave it a more cake like consistency. This was like eating a dessert for breakfast. Topping it with Greek yogurt made it extra special.
I have many more apple butter recipe ideas floating around my head. This week I will be working on a apple butter vinaigrette which I think is perfect for a fall or winter salad. Have you had apple butter before? What’s your favorite way to eat it?
- 2 cups old fashioned oats
- 1 teaspoon baking powder
- ½ cup slivered toasted almonds (another type of nut can be used or they can be omitted)
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¾ cup Musselman’s Apple Butter
- 2 eggs, beaten
- 1 cup milk (non- fat or low fat can be used)
- ¼ cup maple syrup
- 2 tablespoons melted butter
- 12 to 18 ounces of vanilla yogurt (I used Greek yogurt)
- Preheat oven to 350 degrees.
- In a small bowl, mix together the oats, baking powder, almonds and salt.
- In a large bowl, stir together the apple butter, eggs, milk, maple syrup and melted butter until well combined.
- Add the oat mixture to the apple butter mixture and mix well.
- Pour into a greased 2 quart baking dish.
- Bake for 25 to 30 minutes or until oatmeal is set and top is golden brown. Cool and serve warm topped with yogurt. Sprinkle with extra cinnamon if desired.
*** For full disclosure, this post is sponsored by Musselman’s Apple Butter. All opinions (as always) are my own.