I really loved this, Pandayku. I'll make it often. The molasses adds a wonderful boost of flavor and sweetness. I actually made it twice now. The first time I made it just as written, and I had no left-overs (and didn't get a chance to snap a photo). I really craved it for breakfast again this morning, but I had no apples on hand. But I did manage to get a photo (which the photo I posted shows it without apples), and it was just as good as when I included everything in the ingredient list. Made for the Spring 2014 Pick-A-Chef event.
This was pretty good, but I would use brown sugar instead of molasses. Also walnuts would probably be better than the almonds I used. Made for My 3 Chefs 2013.