If you’re anything like me, you’ll fall head over heels for this Amish Baked Oatmeal Recipe. It’s the kind of breakfast that feels cozy, wholesome, and just downright comforting — but without the mushy texture I used to dread in regular oatmeal. This recipe brings the oats to life with a soft, cake-like texture and a warm cinnamon flavor that’ll have you reaching for seconds (and maybe thirds). Whether you’re serving it for a busy weekday or a lazy weekend brunch, it’s a reliable crowd-pleaser that’s both simple and satisfying.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything in your pantry already—no fancy stuff needed.
- Hands-Off Cooking: Prep in minutes, then let the oven handle the magic while you relax.
- Perfect Texture: No more slimy oatmeal—baked to soft, tender perfection every time.
- Family Favorite: My family always asks for this to be on the breakfast table, and I bet yours will too!
Ingredients You’ll Need
These ingredients come together to create that rich, comforting flavor and texture I love about this Amish Baked Oatmeal Recipe. Quick oats work just as well as rolled oats if you’re in a pinch, and your choice of sweetener lets you tweak the recipe to your taste.
- Milk: I always avoid skim milk here because the fat adds creaminess and helps the oats bake beautifully.
- Eggs: They bind everything together and give the oatmeal a lovely custard-like richness.
- Maple Syrup or Light Brown Sugar: Both add natural sweetness, but maple syrup brings a deeper flavor I adore.
- Butter: Melted butter adds a touch of indulgence and helps with that golden, toasty finish.
- Baking Powder: This little leavener lifts the oats for a lighter texture.
- Vanilla Extract: Always a must for flavor depth—don’t skip it!
- Cinnamon: Nothing beats the warm, familiar spice that cinnamon brings to baked oatmeal.
- Salt: Just a pinch to balance and enhance the sweetness.
- Rolled Oats: The star of the show—providing wholesome texture and hearty flavor.
Variations
I absolutely love to tinker with this Amish Baked Oatmeal Recipe depending on what’s in season or what my family is craving. It’s so forgiving that you can easily swap in your favorite add-ins or make it fit your diet without losing any of that cozy goodness.
- Fruit Add-Ins: Fresh berries or chopped apples stirred in before baking add juicy bursts of flavor—I swear my kids notice every time!
- Nutty Twist: Toss in some walnuts or pecans for crunch and extra protein. It’s a texture game-changer.
- Dairy-Free: Use almond or oat milk and coconut oil in place of butter—I’ve done this and still got great results.
- Spice It Up: Swap cinnamon for pumpkin pie spice or add a pinch of nutmeg for a holiday vibe.
How to Make Amish Baked Oatmeal Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 350°F. Butter an 8×8-inch baking dish thoroughly to ensure your oatmeal doesn’t stick. This step is crucial because the butter creates a nice golden crust along the edges that I find irresistible.
Step 2: Whisk Together the Wet Ingredients
In a large bowl, whisk the milk, eggs, maple syrup (or brown sugar), melted butter, baking powder, vanilla extract, cinnamon, and salt until everything is well combined. I like to whisk a bit longer here to make sure the eggs are fully integrated—this helps the custardy texture come through.
Step 3: Mix in the Oats
Stir in the rolled oats, making sure they’re evenly coated. The oats will soak up the liquid and transform during baking, turning soft yet still holding their shape perfectly.
Step 4: Bake Until Set and Golden
Pour the mixture into your prepared baking dish and spread it out evenly. Bake for 30 to 40 minutes or until the edges turn golden and the center is set but still slightly soft to the touch. Don’t worry if it jiggles just a little—it will firm up as it cools.
Step 5: Cool Slightly and Serve Warm
Let the baked oatmeal cool for about 10 minutes before slicing into squares. Serve warm with your favorite toppings—more milk, fresh fruit, or a drizzle of honey. Honestly, sometimes a little butter on top is all I need.
Pro Tips for Making Amish Baked Oatmeal Recipe
- Use Whole or 2% Milk: It really makes the texture creamier and richer compared to skim—I used to use skim and felt it was too dry.
- Don’t Skip the Melted Butter: This little step takes the flavor to another level and helps the crust brown beautifully.
- Overnight Prep Option: I discovered this trick to save morning time—mix everything the night before, refrigerate, then bake in the morning. Just let it sit out while the oven heats up.
- Check Doneness with a Toothpick: Stick it in the center; if it comes out clean or with a few moist crumbs, it’s ready to go.
How to Serve Amish Baked Oatmeal Recipe
Garnishes
My go-to garnishes are fresh berries and a splash of half-and-half when serving. I love how the creaminess brings out the cinnamon flavors without overpowering the oats. Sometimes I sprinkle a few toasted nuts on top for crunch—your choice really!
Side Dishes
This recipe pairs beautifully with crispy bacon or a side of scrambled eggs if you want a more savory combo. For a lighter touch, fresh cut fruit or a simple yogurt cup meshes perfectly and makes a filling breakfast plate.
Creative Ways to Present
For special occasions, I’ve served the baked oatmeal in individual ramekins topped with a dollop of whipped cream and a sprinkle of cinnamon sugar. It’s unexpected, pretty, and feels extra indulgent—perfect for brunch guests.
Make Ahead and Storage
Storing Leftovers
I keep leftovers covered tightly in the fridge for up to 4 days. I find that sliced squares are easiest to store and reheat individually without drying out. Just make sure they’re in an airtight container to keep that soft texture intact.
Freezing
Freezing this baked oatmeal works like a charm! I slice it, wrap pieces individually in plastic wrap, then place them in a freezer-safe bag. When I want a quick breakfast, I pull one out the night before to thaw in the fridge. It reheats just as delicious as fresh.
Reheating
To reheat, I pop a square in the microwave for about 30–45 seconds or warm it in a toaster oven until heated through. Adding a splash of milk or a little butter before heating keeps it moist and fresh-tasting.
FAQs
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Can I make this Amish Baked Oatmeal Recipe gluten-free?
Absolutely! Just swap the rolled oats for certified gluten-free oats. Be sure to check all your other ingredients for gluten if that’s a concern, but oatmeal itself is naturally gluten-free when processed properly.
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Can I prepare the Amish Baked Oatmeal the night before?
Yes, and I highly recommend it. Mix and refrigerate the batter overnight, then take it out while your oven preheats in the morning. It saves you busy morning time and the texture is just as wonderful.
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Is it okay to use quick oats instead of rolled oats?
Quick oats work just fine! The texture will be a little softer, but still delicious. I sometimes use quick oats when I want a slightly quicker cooking time and less chewiness.
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How sweet is this baked oatmeal? Can I reduce the sugar?
The sweetness is mild and balanced—just enough to complement the cinnamon and vanilla without being overpowering. You can reduce the maple syrup or brown sugar to your taste; just keep in mind it might affect the browning and texture slightly.
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Can I add fruit or nuts before baking?
Definitely! Adding chopped apples, berries, or nuts before baking introduces wonderful flavor and texture. I love experimenting with this, and it always livens up the dish.
Final Thoughts
This Amish Baked Oatmeal Recipe has become my go-to when I want something easy, nutritious, and downright delicious for breakfast. It’s a cozy way to start the day that feels homemade and thoughtful but takes very little effort. If you try it, I’m confident you’ll love how it transforms your mornings just like it did mine. Give it a shot, and get ready for lots of “Can you make this again?” requests!
Print
Amish Baked Oatmeal Recipe
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Amish Baked Oatmeal recipe offers a comforting and hearty breakfast option that is both simple to prepare and delicious. Combining rolled oats with milk, eggs, and warming spices, it bakes into a soft, sliceable dish perfect for feeding the whole family. It’s a great alternative to traditional mushy oatmeal and can be enjoyed warm with fresh fruit, nuts, or a drizzle of maple syrup or honey.
Ingredients
Wet Ingredients
- 1 1/2 cups milk (preferably anything but skim)
- 2 large eggs
- 1/2 cup maple syrup or packed light-brown sugar
- 1/4 cup butter, melted
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 cups rolled oats (quick oats works fine too)
Instructions
- Preheat the Oven: Set your oven to 350 degrees Fahrenheit and butter an 8 by 8-inch baking dish. Set the dish aside while you prepare the mixture.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, eggs, maple syrup (or brown sugar), melted butter, baking powder, vanilla extract, cinnamon, and salt until well combined.
- Add Oats: Stir the rolled oats into the wet mixture thoroughly, ensuring all oats are coated and blended into the batter evenly.
- Transfer to Baking Dish: Pour the oat mixture into the prepared baking dish and spread it out evenly with a spatula or spoon to create a uniform layer.
- Bake: Place the dish in the preheated oven and bake for 30 to 40 minutes, or until the mixture is set and a bit golden on top.
- Cool and Serve: Allow the baked oatmeal to cool slightly before cutting it into squares. Serve warm with optional toppings such as fresh fruit, nuts, milk, cream, half and half, maple syrup, or honey according to preference.
Notes
- This recipe offers a simple, delicious way to enjoy oatmeal with a firm, sliceable texture instead of mush.
- It’s family-friendly and perfect for meal prepping; you can prepare the dish the night before, refrigerate it, and bake it the following morning.
- Before baking in the morning, remove from the fridge and let it sit at room temperature while the oven preheats for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 262 kcal
- Sugar: 15 g
- Sodium: 164 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 60 mg
