Amish Baked Oatmeal

By Ann Fulton

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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.

 

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.

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.

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?! : )

If the parfait idea appeals to you, too, you can wing it or follow this simple recipe.  Other reader baked oatmeal 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.”

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
Ingredients
  • 2 large eggs
  • 1/2 cup packed brown sugar
  • 1/2 tablespoon baking powder
  • 1/2 tablespoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup butter, melted
  • 1 1/4 cups milk (regular, almond, etc.–choose your favorite)
  • 3 cups old-fashioned rolled oats
Instructions
  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.
Notes
  • 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.
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Nutrition Information: Makes 6 Servings. Calories Per Serving using whole milk 350, Total Fat 14 gm, Saturated Fat 6 gm, Cholesterol 88 mg, Sodium 310 mg, Total Carbohydrates 55 gm, Dietary Fiber 4 gm, Protein 9 gm
Nutrition Tips from the Dietitian: If looking to reduce fat and sodium, you may use skim milk, ¼ teaspoon kosher salt and 2 tablespoons unsalted butter for 300 calories per serving, 8 gm total fat, 3 gm saturated fat, 73 mg cholesterol, and 215 mg sodium. (Note: a reduction in butter may cause a slightly dryer end result, so if you try, take care not to overcook. You could also replace it with mashed very ripe banana or unsweetened applesauce.)

 

 

 

 

 

 

 

 

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Comments

  1. Cait

    Prince St Cafe inspired my love of baked oatmeal too. I would order their oatmeal and parfaits all the time. Glad to find this recipe and hope it is close enough!

    Reply
  2. Megan

    Hello! I’ve made this recipe a handful of times and it’s absolutely one of my favorites! I normally keep it refrigerated but was hoping to take some on a camping trip this weekend. Is refrigeration absolutely necessary? It will be in a cooler but I’m worried it won’t stay at the proper temperature. Thank you!

    Reply
    1. Ann Post author

      Hi Megan, I’m so happy the baked oatmeal has become a regular, and what a great meal to take on your camping trip. While I tend to refrigerate to prolong freshness, the baked oatmeal can absolutely be stored at room temperature, just like muffins and quick breads. Your cooler will be fine. Have the best time!

      Reply
  3. Tammie
    (5/5)

    Sounds delicious….making it now. My only question is, it says a half a tablespoon of baking powder and vanilla. That equals one and a half teaspoons so I’m wondering if that’s what it’s supposed to be or if it was an error. I put in the half of tablespoon of each so I’m hoping it turns out. Thanks!

    Reply
    1. Ann Post author

      Thank you Tammie, and the measurements are correct. Oats are somewhat dense, so they can take a bit more leavener than some other baked goods. The vanilla adds a little something special without dominating. Hope you enjoy it as much as we do!

      Reply
    2. ANNA

      Crap! Reading your comment made me realize I forgot the baking powder in mine (which is sitting pretty the the fridge to be baked and eaten tomorrow). Maybe I’ll scrape it back out of the dish and sift in the BP…but I put it over sliced peaches.

      Reply
      1. Ann Post author

        You could try to sift it over top and gently stir it in. And if you end up mixing in the peaches, that would taste great too. Also, if you can’t easily get the full amount mixed in given the situation, some will be better than none.

        Reply