Description
This Amish-Style Apple and Cinnamon Baked Oatmeal is a comforting, wholesome breakfast dish featuring rolled oats baked with warm spices, sweet apples, and a hint of brown sugar. It’s perfect for a cozy morning and can be made ahead for busy days.
Ingredients
Scale
Dry Ingredients
- 3 cups (300 g) old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ cup (106 g) lightly packed brown sugar, more to taste
Wet Ingredients
- 2 ½ cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter or coconut oil, melted
- 2-3 large tart sweet apples (like Honey Crisp or Gala), peeled, cored and diced
Instructions
- Prepare the pan and oven: Lightly grease an 8×12-inch or 9×13-inch baking pan or a 9×9-inch pan (for thicker oatmeal) using nonstick cooking spray. Preheat the oven to 325°F (if not making ahead and refrigerating).
- Mix dry ingredients: In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, ground nutmeg, salt, and brown sugar until evenly combined.
- Combine wet ingredients: In a separate large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla extract until smooth.
- Mix wet with dry: Pour the wet mixture over the dry oats mixture, then add the melted butter or coconut oil. Stir or whisk gently until fully combined to form the oatmeal batter.
- Arrange apples and pour batter: Evenly distribute the diced apples over the bottom of the prepared baking dish. Pour the oatmeal batter over the apples carefully.
- Optional refrigerate: Cover and refrigerate overnight if desired. Note that if refrigerated, apples may rise and brown slightly but this won’t affect taste. Bake uncovered the next morning.
- Bake the oatmeal: Place the baking dish in the oven and bake for 35-45 minutes at 325°F until the top is golden and the oatmeal is set and not overly jiggly in the center.
- Serve: Remove from oven and serve warm or at room temperature. Optionally, pour a little milk over the top before eating for added creaminess.
Notes
- Add-Ins: Feel free to add nuts or raisins to the dry ingredients before mixing in the wet ingredients if you prefer extra texture and flavor.
- Make Ahead: Refrigerating overnight works well, though the apples may rise and brown slightly on top without affecting flavor.
- Apples: For a classic Amish-style version, apples can be omitted. If using a smaller pan like 9×9-inch, reduce to two apples for balanced thickness.
- Pan Size: Using smaller baking pans yields thicker oatmeal and may require monitoring baking time closely to avoid undercooking or burning.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of recipe)
- Calories: 320 kcal
- Sugar: 16 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 55 mg
