Are you tired of the same old bowl of oatmeal every morning? If so, it's time to shake things up with a delicious twist on the classic breakfast staple: Amish Baked Oatmeal!

A dish of baked oatmeal with cream and berries.

Baked oatmeal is a delightful departure from the usual breakfast routine! You can easily customize this recipe to suit your taste preferences and experiment with various flavor combinations like fresh berries, chocolate, maple or apple cinnamon! Another bonus of this Amish baked oatmeal is its convenience. You can easily prepare it in advance and enjoy it over several days.

Table of Contents

What You’ll Need

Ingredient Amounts Listed in the Recipe Card Below

Oil
Sugar
Eggs
Milk
Old-Fashioned Rolled Oats
Baking Powder
Salt
Cinnamon
Nutmeg
Vanilla

Ingredients to make a baked oatmeal with vanilla cinnamon cream.

Tools You’ll Need

Mixing Bowls
Spatula
8”x8” Baking Dish
Small Saucepan
Whisk
Ladle

Why You’ll like this Recipe

You can make it ahead of time for an easy morning breakfast experience!
It can be customized with so many flavors!
It takes less than 10 minutes to prepare before baking!
It’s wholesome, delicious and pairs well with so many breakfast favorites!

How to Make this Recipe

In a small bowl combine oats, baking powder, and salt.

Adding baking and salt to oatmeal in a bowl.

In a medium bowl, whisk together oil, sugar, eggs, and milk.

Whisking together eggs, oil and sugar in a boil.

Fold dry ingredients into wet ingredients. If adding fruit, fold into the mixture.

Blending wet and dry ingredients in a bowl for baked oatmeal.

Pour in a non-stick 8”x8” pan. Either cover and refrigerate overnight or go ahead and bake. Bake at 350ºF for 40 minutes.

Spreading an oatmeal mixture in a baking dish.

For the cream, in a small saucepan over low heat whisk together milk, spices, vanilla, and sugar.

Whisking a vanilla cinnamon cream in a saucepan.

Dish up oatmeal in a small individual bowls and pour cream on top.

A plate with bacon, berries and bowl of oatmeal.

Tips and Substitutions

Here are a excellent flavor variations:
- Berry Blast: Add a burst of freshness by incorporating a cup of mixed berries, such as blueberries, raspberries, and strawberries, into the oatmeal mixture. Top it off with a sprinkle of sliced almonds for an extra crunch.
- Apple Cinnamon: Sauté some diced apples in a bit of butter until they soften, then mix them into the oatmeal batter along with a generous sprinkle of cinnamon.
- Peanut Butter Chocolate Chip: Swirl in a spoonful of creamy peanut butter and a handful of chocolate chips into the oatmeal batter. This indulgent combination will make you feel like you're having dessert for breakfast. Omit the cinnamon and nutmeg from the warmed vanilla milk.
- Maple Syrup: Omit the cinnamon and nutmeg from the warmed vanilla milk. Drizzle maple syrup on top of the cream topped oatmeal.
If you’d like the vanilla cream thicker, you can substitute it with half-and-half or thicken with cornstarch.
Looking for a Keto Oatmeal Alternative? This "Noatmeal" is great choice. It's creamy, rich, and has the perfect texture.

Storage

Once the baked oatmeal has cooled, store in an airtight container in the refrigerator. When you're ready to enjoy a serving, simply reheat it in the microwave or oven until warmed through. It’ll last 4-5 days in the refrigerator.
You can also freeze portions for longer storage, ensuring you have a quick and healthy breakfast option on busy mornings.

Frequently Asked Questions

What type of oats should I use for Amish Baked Oatmeal?
- It's best to use old-fashioned oats or rolled oats as they provide a great texture and absorb the liquid well during baking. Instant oats are not recommended as they may become too mushy.
Can I use steel-cut oats for baked oatmeal?
- Steel-cut oats require a longer cooking time and more liquid, so they're not ideal. However, if you prefer the chewier texture of steel-cut oats, you can pre-cook them partially before incorporating them into the baked oatmeal recipe.
Can I use a non-dairy milk alternative?
- Absolutely! You can use any type of milk you prefer, including dairy milk, almond milk, soy milk, or oat milk. Just make sure to choose an unsweetened variety if you prefer to control the sweetness.
Can I make baked oatmeal without eggs?
- Yes, you can make a vegan or egg-free version of baked oatmeal. Simply substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water).
Can I add protein powder to baked oatmeal?
- Yes, you can add a scoop of your favorite protein powder to the oatmeal mixture before baking. It's a great way to increase the protein content and make your breakfast more filling. Be sure to choose a flavor that complements the other ingredients.
Can I make it with less sugar or use a sugar substitute?
- Yes, you can omit, reduce or substitute the sugar. You can rely on the natural sweetness of fruits or add a touch of sweetness with a small amount of maple syrup or honey.
Can I serve this oatmeal cold?
- While baked oatmeal is typically enjoyed warm, you can certainly have it cold if you prefer.

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5 from 3 votes

Amish Baked Oatmeal

Start your morning or end your day with this delicious Amish Baked Oatmeal with Vanilla Cinnamon Cream. It’s super YUMMY!

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch

Servings: servings

Calories: 309kcal

Ingredients

Oatmeal

½ cup canola or vegetable oil
½ cup granulated sugar
2 eggs lightly beaten
1 cup milk
3 cups old-fashioned rolled oats
½ tablespoon baking powder
½ teaspoon salt

Vanilla Cinnamon Cream

2 cups milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla
2 tablespoon granulated sugar

Instructions

Preheat oven to 350ºF. Grease an 8x8-inch baking dish with butter or non-stick spray.
In a medium bowl, whisk together oil, sugar, eggs, and milk.
In a small bowl combine oats, baking powder, and salt.
Fold the dry ingredients into the wet ingredients. If adding fruit, fold in the mixture.
Pour in the prepared baking dish. Either cover and refrigerate overnight or go ahead and bake. Bake for 35-45 minutes or until set and golden brown.
Meanwhile, for the cream, in a small saucepan over low heat whisk together milk, cinnamon, nutmeg, vanilla extract, and sugar.
Dish up individual servings of the oatmeal in a small bowls and pour cream on top.

Video

Notes

Pro Tips and Substitutions

Thicken the Cream: If you’d like the vanilla cream to be thicker, you can substitute milk with half-and-half or thicken with it with a cornstarch slurry.

Dairy-Free Option: Substitute the milk with your favorite plant-based milk like coconut milk or cashew milk.

Oil Alternatives: You can use coconut oil or melted butter instead of vegetable or canola oil.

Sugar Alternatives: Instead of white sugar, you can use brown sugar or honey for a more complex sweetness—just adjust the amount as needed. You could also consider using sugar substitutes.

Add Protein: You can add a scoop of your favorite protein powder to the oatmeal mixture before baking. It's a great way to increase the protein content and make your breakfast more filling. Be sure to choose a flavor that complements the other ingredients.

Double the Recipe: You can double the recipe and bake in a 13x9-inch casserole dish.

Variety of Toppings: Top it off with a sprinkle of sliced almonds, pecans or walnuts for an extra crunch. You can also top with fresh berries, chocolate chips, chocolate sauce, syrup, whipped cream or powdered sugar. Picky eaters will be easy to please!

Storage and Freezing

You can mix up amish baked oatmeal at night, and the next morning, allow the oatmeal to sit at room temperature while the oven heats up.

Once the baked oatmeal has cooled, store in an airtight container in the refrigerator. When you're ready to enjoy a serving, simply reheat it in the microwave or oven until warmed through. It’ll last 4-5 days in the refrigerator.

You can also freeze individual portions for longer storage, ensuring you have a quick and healthy breakfast option on busy mornings.

Nutrition

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Comments

5 from 3 votes (2 ratings without comment)