Description
This Amish-Style Apple and Cinnamon Baked Oatmeal is a warm, comforting breakfast casserole featuring rolled oats, tart sweet apples, and a fragrant blend of cinnamon and nutmeg. Baked until golden and set, it’s perfect for a make-ahead meal that can be enjoyed warm or at room temperature, with a touch of milk poured over the top for added creaminess.
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
Other Ingredients
- 2-3 large tart sweet apples (like Honey Crisp or Gala), peeled, cored and diced
Instructions
- Prepare baking dish. Lightly grease an 8×12-inch or 9×13-inch baking pan—or a 9×9-inch pan for a thicker oatmeal—with nonstick cooking spray and set aside. Preheat the oven to 325°F (if baking immediately; omit preheating if refrigerating overnight).
- Mix dry ingredients. In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, nutmeg, salt, and brown sugar until evenly combined.
- Combine wet ingredients. In a separate bowl or large measuring cup, whisk together the milk, eggs, and vanilla extract until smooth.
- Mix wet and dry. Pour the wet mixture over the dry oat mixture, add the melted butter or coconut oil, and stir or whisk thoroughly to combine all ingredients.
- Assemble the casserole. Arrange the diced apples evenly on the bottom of the prepared baking dish, then pour the oatmeal mixture over the top, spreading evenly. At this stage, you may cover and refrigerate overnight if desired.
- Bake the oatmeal. Bake uncovered for 35-45 minutes (longer if using a smaller pan or refrigerated overnight) until the top is golden and the mixture is set without being too jiggly in the center.
- Serve. Let the oatmeal cool slightly. Serve warm or at room temperature, optionally pouring a little milk over the top for creaminess.
Notes
- Add-ins: For extra texture and flavor, consider adding nuts or raisins to the dry ingredients before mixing in the wet ingredients.
- Make Ahead: When made ahead and refrigerated, some apples may rise and brown slightly on top, which does not affect taste or quality.
- Apples: The apples can be omitted for a classic Amish baked oatmeal. If using a smaller pan, reduce to two apples for proper balance.
- Pan Size: Using smaller pans results in thicker oatmeal; adjust baking time accordingly and monitor doneness.
Nutrition
- Serving Size: 1 serving (approximately 1/8th of recipe)
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 55 mg
