Ever stumbled upon a dish that feels like a warm hug on a chilly morning? That’s what classic Amish baked oatmeal is—it’s like waking up to the smell of autumn leaves and cinnamon in the air. I remember discovering this gem during a day trip to Lancaster County, where the simple, hearty flavors lingered on my palate just like a cherished memory.
Steps
- If you’re baking the oatmeal immediately, preheat the oven to 350°F. If you’re preparing it the night before, skip this step for now.
- Lightly grease a 9×13-inch pan, or choose a smaller pan for thicker oatmeal, and set it aside.
- In a large bowl, mix together the oats, brown sugar, baking powder, and salt until well combined.
- In another bowl or measuring cup, whisk the milk, maple syrup, eggs, vanilla extract, and melted butter or oil.
- Pour the wet ingredients into the oats mixture and stir until everything is evenly combined.
- Transfer the mixture to the prepared baking pan. Cover and refrigerate if you’re making it ahead, or proceed to baking.
- Bake the oatmeal uncovered for 25-30 minutes, until the edges are lightly golden and the center is set.
- Serve the baked oatmeal warm, adding milk or your choice of toppings like fruits or nuts.
Ingredients
- 3 cups (300 g) old-fashioned rolled oats
- ½ cup (106 g) lightly packed brown sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ¼ cups dairy or non-dairy milk
- ¼ cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons (85 g) melted butter or oil
- Additional milk
- Berries
- Sliced bananas
- Chopped nuts
Nutritional Values
Calories: 2408 kcal | Carbohydrates: 344 g | Protein: 56 g | Fat: 96 g | Saturated Fat: 16 g | Cholesterol: 336 mg | Sodium: 3480 mg | Fiber: 24 g | Sugar: 176 g
FAQ
- Can I prepare Amish Baked Oatmeal in advance?
- Yes, this recipe is excellent for preparing ahead of time. You can refrigerate the oatmeal mixture for up to 24 hours before baking. Just remember to give it a quick stir in the pan before baking to prevent layers from separating.
- Is it possible to make this recipe vegan?
- Certainly! You can substitute non-dairy milk, like almond milk, for the regular milk. For the eggs, you might want to try alternatives like “flax eggs” or use 1/4 cup of unsweetened applesauce per egg.
- Can I use a smaller baking pan for this recipe?
- You can use a smaller pan to bake the oatmeal, which will result in a thicker texture. However, it might require a few extra minutes in the oven. Avoid using a pan smaller than a 9X9-inch square to ensure proper baking.
- What kind of oats are best for this recipe?
- The recipe works well with both old-fashioned rolled oats and quick oats. If you prefer a granola-like texture, go with old-fashioned oats. For a softer oatmeal, opt for quick oats and consider increasing the milk slightly.
- Can I adjust the sweetness of the oatmeal?
- Yes, you can modify the amount and type of sweeteners to suit your taste preferences. The recipe uses brown sugar and maple syrup, but feel free to adjust as needed.
Tips
- For a granola-like texture, opt for old-fashioned oats, but if you prefer a softer oatmeal, choose quick oats and slightly increase the milk quantity.
- If you plan to prepare the oatmeal the night before, give it a quick stir in the pan before baking to prevent the layers from separating.
- To avoid butter clumping when refrigerating overnight, use oil instead of melted butter. Coconut oil can also clump, so be cautious with it.
- Customize the sweetness level to your liking by adjusting the amount and type of sugar or syrup used in the recipe.
Equipment
- 9×13-inch Baking Pan
- Liquid Measuring Cup
- Mixing Bowls
- Whisk
