A delicious version of baked oatmeal, this Amish-Style Apple and Cinnamon Baked Oatmeal is easy and delicious (and can be made the night before!).
In my haste to talk about packed lunches for school lunches, I’ve neglected to mention another important part of our back-to-school morning: breakfast.
I may do an official post later about our morning breakfast, but for today I will say that this version of Apple and Cinnamon Baked Oatmeal is a worthy addition to the line.
I have a few other overnight or baked oatmeal recipes that we make often, but when my cousin, Julianne, emailed me about this Amish Apple Cinnamon Baked Oatmeal, I thought I’d give it a try at that moment (no, like really , at that moment – at 3:53 p.m. or whenever there is).
We ate it that night for dinner with hard-boiled eggs and yogurt (at Julianne’s suggestion since they also enjoyed it for dinner) and it was delicious, assuming breakfast-for-dinner is one of those vibes.
For me and for me.
The fun part is that not only can this oatmeal be baked right away, but it can be assembled, covered and refrigerated overnight to be baked in the morning.
Even if it only takes a few minutes to get ready, I never wake up earlier than I have to.
I just did this as part of our back-to-school routine.
Since apple and cinnamon baked oatmeal takes 35-45 minutes to cook, I grabbed one for the group and got out of bed earlier than usual.
And I’m not looking for extra bonus points, it’s not really ok, but instead of sitting back down while the oven is being made, I’m even exercising begrudgingly while everyone is enjoying the last few minutes of precious sleep .
I know.
Oatmeal miracles: bringing back exercise routines that somehow disappeared over the summer.
Also remember that you can omit the apples for a regular baked oatmeal variation.
Whether you eat it for breakfast, dinner or anytime in between, it’s a delicious oatmeal – slightly crunchy on top and creamy and warm and satisfying throughout.
Amish-Style Apple and Cinnamon Baked Oatmeal
Yield: 8 portions
Cook time: 20 minutes
Preparation time: 40 minutes
Total time: 1 hour time
Ingredients
- 3 cups (300 g) plain old oatmeal
- 1½ teaspoons baking powder
- 2 tsp ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ cup (106 g) less brown sugar, more flavor if you prefer sweeter
- 2½ dl milk
- 2 large eggs
- 1 tsp vanilla extract
- 4 tablespoons butter or coconut oil, melted
- 2-3 large tart apples, (such as Honey Crisp or Gala), peeled, cored and sliced
Instructions
- Lightly coat an 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat oven to 325 degrees F (do not preheat oven if you make ahead and refrigerate overnight).
- In a large bowl, mix the oats, baking powder, cinnamon, nutmeg, salt and brown sugar together.
- In a large liquid measuring cup or medium bowl, whisk together the milk, eggs and vanilla.
- Pour this mixture over the dry ingredients and add melted butter or coconut oil. Stir or whisk to combine.
- Arrange the sliced apples evenly in the bottom of the baking dish and pour the oatmeal mixture over the top.You can cover and refrigerate overnight at this point or bake immediately (uncover before baking the next morning).
- Bake for 35-45 minutes until the top is golden and the mixture is set and not super squishy.
- Serve warm or at room temperature with a little milk drizzled over the top if you like.
Note
Add Ins: I’m not a fan of nuts or raisins in my oatmeal, but if you are, you can add one or both of the dry ingredients before mixing in the milk/egg mixture.
Make Ahead: If you make it ahead of time and refrigerate it overnight, some of the apples may rise to the top and shrink a bit – it won’t affect the taste.
Apples: for a standard Amish-style baked oatmeal, you can omit the apples. If you’re cooking in a small pan (like a 9X9-inch pan), use only two apples instead of three.
Pan size: can definitely be adjusted in this recipe – small pans will result in thicker oatmeal; just keep an eye on the cooking time.
