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Amish-Style Apple and Cinnamon Baked Oatmeal

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This Amish-style apple and cinnamon baked oatmeal is a comforting and hearty breakfast or brunch option that combines oats, cinnamon, apples, and a custard-like texture for a satisfying meal.

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

2 ½ cups milk

2 large eggs

1 teaspoon vanilla extract

4 tablespoons butter or coconut oil, melted

2-3 large tart sweet apples (like Honey Crisp or Gala), peeled, cored, and diced

Instructions

  1. Preheat your oven to 325°F (163°C) and lightly grease an 8x12-inch, 9x13-inch, or 9x9-inch baking pan with nonstick cooking spray. If you plan to make it ahead, you can skip preheating the oven for now and refrigerate the dish overnight.
  2. In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar.
  3. In a separate bowl or large liquid measuring cup, whisk together the milk, eggs, and vanilla extract.
  4. Pour the wet ingredients over the dry ingredients and stir in the melted butter or coconut oil until fully combined.
  5. Arrange the diced apples evenly on the bottom of the prepared baking pan. Pour the oatmeal mixture over the apples.
  6. If making ahead, cover and refrigerate overnight. If baking right away, uncover the dish before placing it in the oven.
  7. Bake for 35-45 minutes, or until the top is golden and the oatmeal is set and no longer jiggly in the center.
  8. Serve warm or at room temperature. You can add a splash of milk on top for extra creaminess.

Notes

  • For a thicker oatmeal, use a smaller pan like a 9x9-inch baking dish.
  • Adjust the sweetness with more or less brown sugar or use maple syrup, honey, or a sugar substitute.
  • Add-ins like nuts, raisins, or dried cranberries can be mixed into the dry ingredients before adding the wet ingredients.
  • For a dairy-free version, substitute the milk with a plant-based milk and use coconut oil instead of butter.
  • This recipe is naturally gluten-free if using certified gluten-free oats.
  • Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: http://recipesbyjanet.com/amish-style-apple-and-cinnamon-baked-oatmeal/