Amish Baked Oatmeal is a go-to breakfast recipe in my house.
If you've never had baked oatmeal, you're in for a treat. The texture is much different (and in my opinion, much better) than oatmeal you heat up in the microwave or cook on the stove top. It's golden brown and a little toasty and chewy on the top, while still moist and tender on the bottom.
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- Gluten Free Buttermilk Pancakes - Thick and Fluffy
- Homemade Granola - Basic Honey Nut Flavor - Easy
- Easy Breakfast Casserole | Sausage, Egg, and Cheese
When to Serve Amish Baked Oatmeal:
Okay, so the majority of people probably eat oatmeal because it's quick since you just add water. While I can't compete with how efficient that is, this recipe is special enough to make you reconsider your ways.
I serve this recipe when:
- I want something for breakfast that's homemade and prepped for the first half or so of the week
- I want to impress someone for breakfast
- It's a holiday morning, like Mother's Day
- I want to pair it with vanilla ice cream for dessert. Seriously, it's a delicious match.
- I want to pair it with my Apple Pie Filling Recipe | Easy Homemade Pie Filling
Baked Oatmeal Ingredients:
- Certified gluten free rolled oats
- Granulated sugar
- Baking powder
- Salt
- Milk
- Egg
- Butter
- Neutral oil of choice. I used vegetable oil.
- Pure vanilla extract
(Optional) Serve with:
- Chopped nuts. I used walnuts.
- Cut fruit, such as apples, bananas, or berries
- A splash of cold milk
How to make Vanilla Baked Oatmeal:
See the pictured steps above for a general idea of how this recipe comes together.
- Prepare an 8x8 baking dish by greasing with butter or nonstick cooking spray. set aside.
- Add the eggs to a medium-sized mixing bowl and beat.
- Then, add the rest of the ingredients to the bowl, except for the oats. Whisk until ingredients are well-combined and the butter is broken down into chunks. You will need softened butter to do this. Use the whisk in jabbing and twisting motions at the butter to break it up. You could use an electric mixer, but only for a very short period of time so you don't overbeat the eggs. Butter will still be left in semi-large pieces, but will melt down as the oatmeal bakes.
- Once well-combined, stir in the oats and pour into the prepared baking dish. Bake at 350 F. for about 35 minutes, until lightly browned on top.
- Serve warm. Optional: Top with chopped walnuts.
I always serve this oatmeal with chopped walnuts and a side of fruit (usually sliced apples, banana, or mixed berries). You may serve with a splash of milk, if that's how you roll.
Equipment
You only need basic kitchen tools to make Amish Baked Oatmeal. I recommend:
Notes on Amish Baked Oatmeal:
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Serve with fresh fruit or ice cream. Probably best to skip the ice cream if you're making this for breakfast. Though, I won't judge.
- If you like your oatmeal more on the wet side, add a splash or two of cold milk when serving.
- Always check to see if your oats are certified gluten-free. I like to use Thrive Market brand oats because they are both certified gluten-free, organic, and the cheapest I can find. (Get 40% off your first order + sometimes a free gift.)
- I usually double this recipe to make a thicker batch of oatmeal.
- Note: This is a traditional baked oatmeal recipe. It will not cut into bars or squares as is. If you're looking for oatmeal bars, try my Blueberry Oatmeal Bars - Easy Breakfast Bars Recipe or my Healthy Breakfast Bars - Peanut Butter and Strawberry Jam - Easy
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Amish Baked Oatmeal - Classic Vanilla
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Ingredients
- 3 ½ cups certified gluten-free rolled oats
- ¾ cup granulated sugar or coconut sugar
- 2 tsps baking powder
- 1 teaspoon salt
- 1 cup milk or almond milk
- 2 large eggs
- ½ cup unsalted butter softened, or melted
- 4 tbsps melted coconut oil or vegetable oil
- 3 tsps pure vanilla extract
(Optional) Serve with:
- chopped nuts
- cut fruit (apples, bananas, berries)
- splash of cold milk
Instructions
- Preheat oven to 350 F.
- Prep: Grease an 8x8 baking dish with butter or nonstick spray and set aside. Let butter soften at room temperature, or microwave it for 5 seconds if needed.½ cup unsalted butter
- In a large mixing bowl, whisk the eggs.2 large eggs
- Add all ingredients except the oats and whisk until smooth.¾ cup granulated sugar, 2 tsps baking powder, 1 teaspoon salt, 1 cup milk, 4 tbsps melted coconut oil, 3 tsps pure vanilla extract
- Stir in the oats until evenly mixed.3 ½ cups certified gluten-free rolled oats
- Pour the mixture into the prepared dish. Bake for 35 minutes, or until the top is lightly golden and the center is set.
- Add your favorite toppings, if desired. I like to sprinkle chopped nuts on after baking to keep them from burning.chopped nuts, cut fruit, splash of cold milk
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Serve with fresh fruit or ice cream. Probably best to skip the ice cream if you're making this for breakfast. Though, I won't judge.
- If you like your oatmeal more on the wet side, add a splash or two of cold milk when serving.
- If you're gluten-free, be sure to use oats labeled certified gluten-free.
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