Looking for a cozy, make-ahead breakfast that feels like a warm hug? This Amish Baked Oatmeal is your answer! Hearty, wholesome, and easily customizable with your favorite fruits and spices, it’s a fuss-free dish perfect for busy mornings or lazy weekend brunches. I love baking a pan on Sunday to enjoy warm, comforting slices all week long.
Table of Contents
Why You Will Love This Recipe
My love for this recipe started during a visit to an Amish community, where the scent of cinnamon and baking oats greeted us each morning. It was served warm from the oven, feeling more like a nourishing cake than a simple bowl of cereal. This version captures that same spirit of humble, satisfying goodness that turns a basic ingredient into something truly special.
Ingredients
Here is what you’ll need to make this baked oatmeal:
- 3 cups old-fashioned rolled oats (do not use instant or steel-cut)
- ⅔ cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk (whole or 2%)
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups mixed add-ins: fresh or frozen berries, diced apples, raisins, or chopped nuts (optional)
Step-by-step instructions for making the recipe
Follow these simple steps for a perfect result every time:
- Prep and Preheat: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar 3-quart casserole dish with butter or non-stick spray.
- Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, brown sugar, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk the eggs until uniform. Then, whisk in the milk, melted butter, applesauce, and vanilla extract until smooth.
- Combine and Add Mix-ins: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until everything is just combined and no dry streaks remain. Gently fold in your chosen fruits or nuts, if using.
- Bake: Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Serve: Let the baked oatmeal cool for about 5-10 minutes before slicing. It can be served warm, at room temperature, or even cold. It’s delicious with a splash of milk or a dollop of yogurt.
Amish Baked Oatmeal
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar 3-quart casserole dish with butter or non-stick spray.
- In a large bowl, whisk together the rolled oats, brown sugar, baking powder, cinnamon, and salt.3 cups old-fashioned rolled oats, ⅔ cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt
- In a separate medium bowl, whisk the eggs until uniform. Then, whisk in the milk, melted butter, applesauce, and vanilla extract until smooth.2 large eggs, 1 cup milk, ½ cup unsalted butter, ½ cup unsweetened applesauce, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until everything is just combined and no dry streaks remain. Gently fold in your chosen fruits or nuts, if using.1 ½ cups mixed berries, diced apple, raisins, or nuts
- Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer. Bake for 35-40 minutes, or until the top is golden brown and the center is set.
- Let the baked oatmeal cool for about 5-10 minutes before slicing. Serve warm, at room temperature, or cold with a splash of milk or a dollop of yogurt.
Notes
Faq
Can I make this baked oatmeal ahead of time?
Absolutely! This is one of its best features. You can prepare the entire mixture the night before, pour it into the greased baking dish, cover it tightly, and refrigerate. In the morning, just bake it as directed, adding a few extra minutes if needed. You can also bake it ahead, cool it completely, cover, and reheat slices as needed.
How should I store leftovers?
Once cooled, cover the baking dish tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge and reheat.
Can I make it dairy-free or egg-free?
Yes, it’s quite adaptable. For dairy-free, use a plant-based milk (like oat or almond) and replace the butter with melted coconut oil. For egg-free, you can try a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg, let sit 5 mins).