Amish Baked Oatmeal

Amish Baked Oatmeal

Twenty years ago, when baked oatmeal was hardly a blip on anyone’s breakfast radar, a friend gave me a recipe for Amish Baked Oatmeal. It was delicious, but with a stick and a half of butter and more sugar than oats, the recipe wasn’t exactly the breakfast of champions.

I remember thinking it couldn’t be too difficult to give the recipe a makeover of sorts without sacrificing taste. Little did I know at the time that I’d go on to bake countless batches of this now-mainstream breakfast, create a myriad of seasonal and flavor variations, and even win a national recipe contest with it.

Although I have quite a few baked oatmeal recipes on my blog, I stopped posting them for a while because I figured no one wanted to exist on baked oatmeal alone! After receiving emails requesting morning glory, carrot cake, and steel cut versions, I figured it was time to start digging into my backlog of recipes.

The following recipe goes back a ways and is essentially the foundation upon which many of my later baked oatmeal recipes were built. It’s easy to prepare with everyday ingredients and tastes a lot like a cinnamon oatmeal cookie–not a bad way to start the day!

I actually hadn’t made this basic recipe myself in quite a long time, but returned to it in earnest last summer after enjoying similar breakfast parfaits at Prince Street Café and Café One Eight in downtown Lancaster. (If your local and haven’t been or happen to visit Lancaster, you gotta go!  Both restaurants have their own special personality and lots of delicious menu offerings.)

When I first dug my spoon into what was, at first glance, a typical yogurt-fruit-granola concoction, the granola seemed to be chewy, almost cakey. It soon occurred to me that what I expected to be granola was actually crumbled baked oatmeal.

Paired with bright red strawberries and creamy vanilla yogurt (both cafés use local Pequea Valley Farms yogurt, which is decadent enough to be dessert), each spoonful was nothing short of sweet bliss and offered a new way to enjoy an old favorite.  

All parfait deliciousness aside, you can’t go wrong keeping it simple.  A warm piece eaten all by itself is rather divine–sort of like a scrumptious oatmeal cookie.

Amish Baked Oatmeal
This wholesome family favorite can be prepared in advance and tastes a lot like a cinnamon oatmeal cookie. I typically take a minimalist approach, but the recipe is easy to customize through the addition of raisins, nuts, etc. If doubling the recipe, use a 9×13 baking dish, adding a few minutes to the cooking time as needed.

Yield: 6-8 servings
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  1. 2 large eggs
  2. 1/2 cup packed brown sugar
  3. 1/2 tablespoon baking powder
  4. 1/2 tablespoon vanilla
  5. 1 teaspoon cinnamon
  6. 1/4 teaspoon kosher salt
  7. 1/4 cup butter, melted
  8. 1 1/4 cups milk (regular, almond, etc.--choose your favorite)
  9. 3 cups old-fashioned rolled oats
  1. Grease an 8-inch square baking dish or other 1 1/2 quart casserole and set aside.
  2. In a mixing bowl, whisk the eggs and then add the brown sugar, baking powder, vanilla, cinnamon, and salt. Mix well--you don't want any lumps.
  3. Whisk in the melted butter and milk. Add the oats and stir to thoroughly combine. Transfer the mixture to the prepared baking dish.
  4. At this point, you can cover and refrigerate overnight or as little as one hour. (This gives the oats time to absorb some of the liquid.) When ready to bake, allow the oatmeal to sit at room temperature while the oven preheats to 350 degrees F. Bake, uncovered, for 30 minutes (give or take a few depending on oven and proportions of selected baking dish) or until just set in the middle.
  5. Serve warm with milk or yogurt, fruit, and/or other favorite oatmeal toppings. Add a drizzle of maple syrup or a sprinkle of brown sugar if more sweetness is preferred. Baked oatmeal can also be enjoyed cold or at room temperature and may be served like a muffin, with no toppings.
  1. For breakfast at-the-ready, I have gotten into the habit of baking the oatmeal in the evening and allowing it so sit at room temperature overnight. After breakfast, I cover and refrigerate any leftovers to better maintain freshness. The baked oatmeal will keep for about a week in the refrigerator and may be frozen.
The Fountain Avenue Kitchen
Amish Baked Oatmeal

Baked oatmeal stores well in the refrigerator and can be reheated in the microwave, served room temperature or cold.  Some people enjoy it drizzled with milk, others prefer to eat it plain. For a cool option that’s light yet filling, layer chunks of chewy baked oatmeal, parfait-style, with creamy yogurt and sweet summer berries or peaches.  

I started making baked oatmeals with the instructions to sit overnight and then bake in the morning.  Now I mix the ingredients during the day and bake in the evening.  I’ve let this recipe rest for as little as one hour.  You need just enough time for the oats to soften, absorb the liquid, and plump up.  Who has time to bake first thing in the morning?! : )

Other reader favorites include Strawberries & Cream Baked Oatmeal and Apple Crisp Baked Oatmeal.  For many more seasonal variations, scroll through the breakfast foods category or search “baked oatmeal.”   











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  1. k k Patel

    This will be a good breakfast addition for me to use frequently,as it is going to be easy&tasty to prepare&serve.

  2. Gina Post author

    I’ve made this twice this week already! My whole family loves it. Will have to start doubling the recipe!

  3. Helga

    I made this yesterday and I’ve already it 3 times – had it for dinner, breakfast and just now for lunch! Excellent! Do you know the approximate nutrition all value?

  4. Gina Plain

    Just made this today! It is delicious. I used half butter, half coconut oil. Also modified the sugar a bit to use a little honey and a little less brown sugar. I love the way you explain your recipes and welcome us to modify etc. Your way of presenting things appeals to me so much more than most blogs that make things more complicated and “showy”. You are down to earth and realistic. Thank you!

    1. Ann Post author

      Your comment made my day, Gina. Thanks for the kind feedback and so glad you adapted and enjoyed the baked oatmeal!

  5. Deborah Post author

    You have become my new source of recipes. Last week I made the baked oatmeal and today the broccoli chicken salad. Very good! Looking forward to more of your ideas.

  6. Linda Watt

    This time I made the baked oatmeal with half of the brown sugar. I added unsweetened coconut and chopped pecans, after the mixture had set for an hour and before adding to the baking dish. I do notice that the oatmeal is less sweet, but I like it. Great recipe. Thanks.