Go Back
–+ servings
Amish Baked Oatmeal by Wonders of Cooking

Amish Baked Oatmeal - Classic Vanilla

5 from 2 votes

Your rating helps support the making of more tested, delicious gluten-free recipes.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 servings
Amish Baked Oatmeal is browned and a little toasty and chewy on the top, while still soft and tender on the bottom. A delicious and healthy breakfast that pairs well with chopped nuts, fruit, and milk.
Print Pin Share Save
Author: Madison @ Wonders of Cooking

Equipment

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.
Click here to add your own private notes.
Calories: 407kcal | Carbohydrates: 45g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 428mg | Potassium: 197mg | Fiber: 4g | Sugar: 21g | Vitamin A: 463IU | Calcium: 125mg | Iron: 2mg
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!