Amish Baked Oatmeal Recipe

I’m sharing my Amish Baked Oatmeal, a humble mix of oats and brown sugar finished with a crisp cinnamon-sugar topping that always has readers asking for the recipe.

A photo of Amish Baked Oatmeal Recipe

I grew up thinking Amish Baked Oatmeal was just a pantry fallback, but the smell of old fashioned rolled oats and brown sugar baking into one dish made me rethink breakfast. I found its rustic texture and sweet edge that somehow fits both Baked Oatmeal Casserole nights and Quick Breakfast For A Crowd mornings.

It’s the kind of thing I bring to potlucks when someone asks for Baked Oatmeal Cups Recipes and they expect boring, but get something better. I still dont know why its so comforting yet surprising, but I keep coming back to it.

Why I Like this Recipe

– I like that it makes mornings feel cozy like I actually have time to breathe
– I like that it’s so forgiving, I can mess it up a little and it still turns out good
– I like that leftovers are easy to heat up so I dont have to cook every morning
– I like that it tastes homemade even when I threw it together last minute

Ingredients

Ingredients photo for Amish Baked Oatmeal Recipe

  • Rolled oats: High in fiber and slow carbs, keeps you full longer, good for heart.
  • Brown sugar: Adds warm caramel sweetness and moisture, less refined than white but still sweet.
  • Unsalted butter: Rich flavor and tender crumb, adds fat and calories, so use as you like.
  • Milk: Protein and calcium boost, makes baked oatmeal creamy, use whatever milk you’ve got.
  • Eggs: Binder that adds protein and structure, helps it hold shape when sliced.
  • Ground cinnamon: Fragrant spice, adds warmth and depth, hides little imperfections, feels homey.
  • Raisins or chopped apples: Optional sweet chew or juiciness, adds natural sugar and texture, tasty either way.

Ingredient Quantities

  • 3 cups old-fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups milk (whole or 2%)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins or chopped apples (optional)
  • 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for sprinkling

How to Make this

1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish (or 9×9 if you like a thinner casserole).

2. In a large bowl stir together 3 cups old-fashioned rolled oats, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/2 teaspoon salt until evenly mixed.

3. If using raisins or chopped apples (1/2 cup), toss them with a tablespoon of the oat mixture or a pinch of cinnamon so they dont all sink to the bottom.

4. In a separate bowl whisk 2 large eggs with 2 cups milk, 1/2 cup melted unsalted butter (cooled a bit so it wont cook the eggs) and 1 teaspoon vanilla extract until smooth.

5. Pour the wet mixture into the dry oats and stir until everything is combined and the oats are well moistened; it will be slightly loose but not watery, add a splash more milk if it seems too dry.

6. Transfer the batter to the prepared dish, spread it evenly and press down lightly with the back of a spoon so the top is level.

7. Mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon and sprinkle it evenly over the top for that classic crunchy cinnamon sugar crust.

8. Bake on the center rack for 35 to 40 minutes, or until the top is golden brown and the center is set when you jiggle the pan gently.

9. Let cool for about 10 minutes before slicing so it firms up a bit. Serve warm with a splash of milk, a pat of butter, or yogurt. Leftovers keep covered in the fridge for up to 4 days and reheat well in the microwave or oven.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased (for a thicker or thinner bake, your choice)
2. Large mixing bowl for the oats and dry stuff, dont use one thats too small
3. Medium bowl to whisk the eggs, milk and melted butter and to toss raisins or apples
4. Measuring cups and spoons (3 cups, 1/2 cup, teaspoons)
5. Whisk (or a fork if youre lazy)
6. Wooden spoon or rubber spatula to stir, spread and press the batter flat
7. Oven mitts and a cooling rack for resting and slicing after baking

FAQ

Yes. Swap the cow milk for almond, oat, or soy milk and use vegan butter or melted coconut oil instead of butter. Texture might be a touch less rich, but still tasty.

Quick oats will work but the bake will be softer and more porridge-like; you might reduce the milk by a few tablespoons. Steel cut oats are not recommended unless you pre-cook them, because they stay too chewy otherwise.

Cool, cover and keep in the fridge for up to 4 to 5 days. Reheat slices in the microwave 30 to 60 seconds with a splash of milk, or warm in a 350 F oven for 10 to 15 minutes until heated through.

Yep. Cut into portions, wrap well or put in an airtight container and freeze up to 3 months. Thaw overnight in the fridge then reheat like above.

Stir in up to 1 cup total of fresh or dried fruit and up to 1/2 cup chopped nuts. If using watery fruit like berries, toss them with a tablespoon of flour or oats first to keep them from sinking and making the bake watery.

The recipe itself uses oats, which can be gluten free. But you must buy certified gluten free rolled oats to avoid cross contamination if you need it to be gluten free.

Amish Baked Oatmeal Recipe Substitutions and Variations

  • Milk (2 cups) → Almond, oat or soy milk, use 1 to 1. If you want it richer use full fat coconut milk or add a tablespoon of yogurt cause plant milks can be thinner.
  • Unsalted butter (1/2 cup) → Melted coconut oil or neutral vegetable oil, use equal volume. For lower fat try applesauce (up to 1/2 cup) but the bake will be more cake like.
  • Brown sugar (1/2 cup packed) → Maple syrup or honey, use about 1/3 to 1/2 cup and reduce the milk by 1 to 2 tablespoons to balance the extra liquid. Coconut sugar works 1 to 1 if you want a dry swap.
  • Eggs (2 large) → Flax “eggs” for vegan: 2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes. Or use 1/2 cup applesauce as another egg replacement, will be a bit denser.

Pro Tips

1) Soak the oats in the milk overnight if you can, it makes the casserole way creamier and you wont need to bake it as long in the morning. If it looks too thick in the morning just stir in a splash more milk.

2) Brown the butter for extra nutty flavor but let it cool a bit before you mix with the eggs, otherwise you’ll scramble them, and yes it really tastes better with browned butter.

3) If you use apples, give them a quick sauté with a little butter and cinnamon first so they stay tender and dont leak too much juice into the bake; raisins you can toss with a little flour or oats so they dont sink.

4) For a crunchy top, sprinkle the cinnamon sugar right before baking and if it needs more color, pop it under the broiler for 1 to 2 minutes at the end but watch it the whole time cause it goes from perfect to burnt fast.

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Amish Baked Oatmeal Recipe

My favorite Amish Baked Oatmeal Recipe

Equipment Needed:

1. 8×8 or 9×9 baking dish, greased (for a thicker or thinner bake, your choice)
2. Large mixing bowl for the oats and dry stuff, dont use one thats too small
3. Medium bowl to whisk the eggs, milk and melted butter and to toss raisins or apples
4. Measuring cups and spoons (3 cups, 1/2 cup, teaspoons)
5. Whisk (or a fork if youre lazy)
6. Wooden spoon or rubber spatula to stir, spread and press the batter flat
7. Oven mitts and a cooling rack for resting and slicing after baking

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 cups milk (whole or 2%)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins or chopped apples (optional)
  • 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for sprinkling

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish (or 9×9 if you like a thinner casserole).

2. In a large bowl stir together 3 cups old-fashioned rolled oats, 1/2 cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon and 1/2 teaspoon salt until evenly mixed.

3. If using raisins or chopped apples (1/2 cup), toss them with a tablespoon of the oat mixture or a pinch of cinnamon so they dont all sink to the bottom.

4. In a separate bowl whisk 2 large eggs with 2 cups milk, 1/2 cup melted unsalted butter (cooled a bit so it wont cook the eggs) and 1 teaspoon vanilla extract until smooth.

5. Pour the wet mixture into the dry oats and stir until everything is combined and the oats are well moistened; it will be slightly loose but not watery, add a splash more milk if it seems too dry.

6. Transfer the batter to the prepared dish, spread it evenly and press down lightly with the back of a spoon so the top is level.

7. Mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon and sprinkle it evenly over the top for that classic crunchy cinnamon sugar crust.

8. Bake on the center rack for 35 to 40 minutes, or until the top is golden brown and the center is set when you jiggle the pan gently.

9. Let cool for about 10 minutes before slicing so it firms up a bit. Serve warm with a splash of milk, a pat of butter, or yogurt. Leftovers keep covered in the fridge for up to 4 days and reheat well in the microwave or oven.