Imagine, if you will, oatmeal that tastes like a cinnamon and sugar-dusted snickerdoodle. That’s Amish Baked Oatmeal for you. It’s not what you might first imagine when you hear the name, but this easy baked breakfast feels almost like a treat and has a texture unlike any oatmeal you’ve had before. I personally find it much easier to make than standing over a stove and my whole family loves the more toothsome texture (and cinnamon sugar flavor!) that baking oatmeal brings. It’s such an easy family-friendly breakfast and it’s definitely quick enough for busy weekdays!
Now, I love a traditional porridge-style bowl of oatmeal pretty much any time but this honestly feels like something completely different. You get the nuttiness of the oats, but it has so much more texture and the flavor is baked right in. At my house, traditional oatmeal is all about the toppings that we put on it, but this doesn’t need anything after it comes out of the oven. (A little drizzle of maple syrup doesn’t hurt matters, however.)
I also love that the eggs add a little extra protein — it seems to keep you fuller longer than many other breakfast bakes. Make sure you use rolled oats for this and not quick-cooking oats, which will turn to mush, but all you have to do is mix them with some milk, eggs, brown sugar, and a few seasonings and set it in the oven to bake. That’s one easy breakfast!
Easy Amish Baked Oatmeal
10m prep time
30m cook time
- 1 1/2 cups milk
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3 cups rolled oats
- Butter, for greasing pan
- Preheat oven to 350°F and grease an 8-inch square baking dish with butter. Set aside.
- In a large bowl, whisk together milk, eggs, brown sugar, melted butter, baking powder, vanilla, cinnamon, and salt.
- Add oats and stir to combine, then pour into prepared baking dish.
- Bake until set, 30-40 minutes.
- Let cool slightly, then cut into squares or scoop and serve.
Recipe adapted from Cooking Classy.