Name: Amish-Style Apple and Cinnamon Baked Oatmeal Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Amish
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; 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

If you’re on the hunt for a cozy breakfast that feels like a warm hug on a chilly morning, you’ve got to try this Amish-Style Apple and Cinnamon Baked Oatmeal Recipe. I absolutely love how it brings together simple ingredients into a comforting dish that’s both hearty and naturally sweetened with apples and spices. Whether you’re feeding a crowd or just craving a wholesome start to your day, this baked oatmeal will become your go-to, trust me!

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Why You’ll Love This Recipe

Simple Ingredients, Big Flavor: You probably already have most of these pantry staples, yet the combination of cinnamon and fresh apples makes it taste special every time.
Perfect Make-Ahead Breakfast: Prep it the night before, then pop it in the oven in the morning—ideal for busy days or lazy weekends alike.
Warm and Comforting Texture: Unlike stovetop oats, baking creates a lightly crisp top with a creamy center that you’ll adore.
Nutritious and Filling: Loaded with whole rolled oats and fresh fruit, it’s a balanced breakfast that keeps you satisfied for hours.

A white rectangular baking dish filled with a dessert that has three visible layers: at the bottom, soft light yellow chunks of apple, in the middle, a slightly sticky cinnamon-spiced syrup, and on top, a thick layer of golden brown oat crumble with a rough texture. A silver spoon is lifting a portion from the dish, showing the layers clearly. The dish is placed on a white marbled surface with a bit of a folded cloth underneath. Photo taken with an iphone --ar 2:3 --v 7 - Amish-Style Apple and Cinnamon Baked Oatmeal, healthy baked oatmeal with apples and cinnamon, comforting breakfast recipes, easy make-ahead breakfast ideas, cozy fruit oatmeal

Ingredients You’ll Need

This Amish-Style Apple and Cinnamon Baked Oatmeal recipe hinges on classic, wholesome ingredients that play so nicely together. Don’t skimp on the oats or apples—they’re the stars here. Also, choosing the right type of apples can brighten the dish, so I’ll share a couple tips for that below.

Flat lay of a small pile of old-fashioned rolled oats, a few whole tart sweet apples with red and green skin, peeled cored and diced inside a simple white ceramic bowl, two large whole brown eggs with clean shells, a small white ceramic bowl filled with light brown packed brown sugar, a small white ceramic bowl holding rich golden melted butter, a small white ceramic bowl containing creamy milk, a neat pile of ground cinnamon and ground nutmeg side by side on the white ceramic surface, and a small mound of light beige baking powder, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Amish-Style Apple and Cinnamon Baked Oatmeal, healthy baked oatmeal with apples and cinnamon, comforting breakfast recipes, easy make-ahead breakfast ideas, cozy fruit oatmeal

Old-fashioned rolled oats: These give the best texture—sturdy enough to hold up in the oven but soft and chewy after baking.
Baking powder: Helps the oatmeal rise just enough to stay fluffy, not cakey.
Ground cinnamon: Brings that warm spice that makes this oatmeal feel like fall every day.
Ground nutmeg: Just a touch adds depth and complexity to the cinnamon flavor.
Salt: Balances the sweetness and enhances the flavors.
Brown sugar: I do half a cup, but feel free to add a little more if you like it sweeter—lightly packed is key for accurate measurement.
Milk: Whole milk works best for creaminess, but I’ve also used oat or almond milk with great results.
Large eggs: They help bind everything together and add richness.
Vanilla extract: A little vanilla goes a long way to amplify the warmth of the cinnamon and apples.
Butter or coconut oil: Melted, it adds moisture and a lovely subtle richness to the baked oatmeal.
Tart sweet apples (Honey Crisp or Gala): I love these for their perfect balance of sweetness and tartness; peeling and dicing them ensures every bite has fruit goodness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Amish-Style Apple and Cinnamon Baked Oatmeal Recipe is. You can tweak it to suit your taste or dietary preferences without losing that warm, comforting vibe. Here are some ways I’ve played around with it over the years.

Nuts and Raisins: I’m usually not into mixing nuts or raisins in my oatmeal, but when I added chopped pecans and golden raisins for a holiday twist, it added lovely texture and bursts of sweetness.
Dairy-Free Version: Use coconut oil instead of butter and swap the milk for almond or oat milk, which keeps it just as creamy but fits a dairy-free diet.
Fruit Swaps: Pears or peaches can replace apples for a seasonal change—just adjust sweetness if the fruit is very ripe.
Smaller Pans: Using a 9×9 inch baking dish will give you thicker oatmeal, so adjust baking time accordingly; I like to watch for a golden crust on top but creamy inside.

How to Make Amish-Style Apple and Cinnamon Baked Oatmeal Recipe

Step 1: Prep Your Pan and Apples

Start by grabbing an 8×12 or 9×13-inch baking pan and give it a light coat of nonstick spray or butter so your oatmeal doesn’t stick. If you prefer thicker oatmeal, a 9×9-inch pan works too! Next, peel, core, and dice your apples – I usually go with two large apples for a smaller pan or three for a bigger one. These diced apples create little pockets of juicy sweetness throughout the bake.

Step 2: Mix the Dry Ingredients

In a big bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, salt, and brown sugar. This blend of spices and leavening powder ensures fluffy, flavorful oatmeal—don’t skip the cinnamon; it truly makes the dish.

Step 3: Whisk the Wet Ingredients and Combine

In another bowl or large liquid measuring cup, beat the milk, eggs, and vanilla extract until smooth. Pour the wet mixture over the dry ingredients, then add the melted butter or coconut oil. Stir everything together gently until well combined—you want the oats fully coated but not mushy.

Step 4: Assemble and Bake or Refrigerate Overnight

Spread the diced apples evenly on the bottom of your greased baking dish. Then pour the oatmeal mixture over the apples. Now, you have two options: bake right away at 325°F for 35-45 minutes until golden and set, or cover and refrigerate overnight to bake fresh in the morning. When baking fresh, don’t preheat the oven until you’re ready to bake if it was chilled overnight.

Step 5: Serve and Enjoy

Once baked, the oatmeal should have a lightly crisp top and a creamy interior. Serve it warm or at room temperature with a splash of milk or a drizzle of maple syrup for extra indulgence. My family goes crazy for this—I swear, nothing beats the smell of cinnamon-infused baked oats in the morning!

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Pro Tips for Making Amish-Style Apple and Cinnamon Baked Oatmeal Recipe

Don’t Overbake: I learned the hard way that baking too long dries out the oats, so I start checking around 35 minutes for that perfect moist center.
Chill Overnight for Best Flavor: Refrigerating the assembled mixture allows the oats to soak up the spices and apple juices, making the flavor even richer after baking.
Use Tart, But Sweet Apples: Honey Crisp or Gala give a great balance of sweetness and tang; Granny Smith can be too tart unless you add extra brown sugar.
Layer Apples on the Bottom: Placing diced apples at the bottom ensures they stay juicy and tender, rather than blackening on top during baking.

How to Serve Amish-Style Apple and Cinnamon Baked Oatmeal Recipe

In the image, there is a round white ceramic dish filled with a crumbly apple oat mixture. The dish shows two distinct layers: the bottom layer is small chunks of yellow apple pieces, and the top layer is a golden brown oat crumble made of oats mixed with cinnamon or spices. The surface underneath the dish is a dark wood table with a multi-colored cloth napkin underneath. In the background, slightly blurred, there is a white bowl with a light blue geometric pattern filled with white yogurt and red pomegranate seeds. The whole setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Amish-Style Apple and Cinnamon Baked Oatmeal, healthy baked oatmeal with apples and cinnamon, comforting breakfast recipes, easy make-ahead breakfast ideas, cozy fruit oatmeal

Garnishes

I like to keep it simple and nostalgic—just a splash of cold milk poured over the warm oatmeal enhances the creamy texture. But if you want to fancy it up, a dollop of Greek yogurt or a drizzle of pure maple syrup makes for a luscious, cozy finish.

Side Dishes

This baked oatmeal is hearty enough to stand alone, but I often serve it alongside a side of crispy bacon or scrambled eggs for a balanced breakfast. For a vegetarian feast, some fresh fruit salad pairs wonderfully without adding too much extra sweetness.

Creative Ways to Present

For special occasions or weekend brunches, I’ve baked individual portions in ramekins, which look adorable and help with portion control. You could even sprinkle some toasted nuts or a cinnamon-sugar blend on top before baking for a crunchy crust twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in an airtight container in the fridge for up to 4 days. When I reheat, the baked oatmeal stays creamy and delicious—just don’t forget to add a little splash of milk to keep it from drying out.

Freezing

I’ve frozen portions wrapped tightly in plastic wrap and then foil for up to 3 months. When you’re ready, thaw overnight in the fridge before reheating, and it tastes just as comforting as freshly baked.

Reheating

To reheat, I usually pop my portion in the microwave for about 90 seconds, stirring halfway through to ensure even warming. Alternatively, heating in a 325°F oven for 10-15 minutes restores that slightly crisp top and creamy texture beautifully.

FAQs

Can I make this Amish-Style Apple and Cinnamon Baked Oatmeal Recipe gluten-free?

Absolutely! Just swap the regular old-fashioned rolled oats for certified gluten-free oats to avoid cross-contamination. The rest of the ingredients are naturally gluten-free, so you’re good to go!
Can I use quick oats or steel-cut oats instead of rolled oats?

I recommend sticking with old-fashioned rolled oats for the best texture. Quick oats might get too mushy when baked, and steel-cut oats are too tough and require longer cooking, which this recipe doesn’t accommodate well.
Can I add other fruits or mix-ins to this baked oatmeal?

Yes! While apples are traditional here, you can add blueberries, pears, or even chopped nuts and raisins. Just mix them in with the oats before adding the wet ingredients to ensure they’re evenly distributed.
How do I know when the baked oatmeal is done?

Look for a lightly golden top and that the oatmeal feels set around the edges. It might jiggle slightly in the center, but it should not be liquid or overly wet. A toothpick inserted in the center should come out mostly clean.

Final Thoughts

This Amish-Style Apple and Cinnamon Baked Oatmeal Recipe has become a beloved morning staple in my home. There’s just something magical about the way cinnamon and apples warm up a room and lift your spirits—especially with the comforting texture of baked oats. I can’t recommend it enough if you want a breakfast that’s nourishing, easy to prep, and downright delicious. Next time you’re craving an easy, wholesome start to the day, give this recipe a try—you’ll thank me!