Description
This Amish-Style Apple and Cinnamon Baked Oatmeal is a warm, comforting breakfast dish featuring rolled oats infused with cinnamon, nutmeg, and brown sugar, layered with tender diced tart sweet apples, and baked to golden perfection. Ideal for a nourishing start to the day, it offers a delicious combination of wholesome ingredients, cozy spices, and a delightful apple sweetness.
Ingredients
Scale
Dry 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
Wet Ingredients
- 2 ½ cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter or coconut oil, melted
Produce
- 2-3 large tart sweet apples (like Honey Crisp or Gala), peeled, cored, and diced
Instructions
- Prepare the Baking Pan: Lightly grease an 8×12-inch or 9×13-inch baking pan, or a 9×9-inch pan for thicker oatmeal, with nonstick cooking spray and set aside. If baking immediately, preheat the oven to 325°F. Skip preheating if preparing to refrigerate overnight.
- Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, ground nutmeg, salt, and brown sugar until evenly combined.
- Combine Wet Ingredients: In a liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients, add the melted butter or coconut oil, and stir or whisk thoroughly to combine all ingredients evenly.
- Layer Apples and Oatmeal: Arrange the diced apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture evenly over the apples to cover them.
- Optional Refrigeration: At this point, you may cover and refrigerate the dish overnight if preparing ahead. Note that apples may float and brown slightly during refrigeration, which does not affect flavor. Remember to uncover before baking.
- Bake: Bake uncovered for 35-45 minutes at 325°F until the top is golden brown and the oatmeal mixture is set without excessive jiggle.
- Serve: Serve the baked oatmeal warm or at room temperature. Optionally, pour a little milk over the top when serving for added creaminess.
Notes
- Add-Ins: For extra texture and flavor, consider adding nuts or raisins to the dry ingredients before combining with the wet mixture.
- Make Ahead: Refrigerating the dish overnight is convenient; expect some apple browning on top which won’t affect taste.
- Apples: If you prefer a classic Amish-style baked oatmeal without apples, simply omit them. For smaller pans, use fewer apples (two for a 9×9-inch pan).
- Pan Size: Baking pan size affects oatmeal thickness and baking time. Smaller pans yield thicker oatmeal, so adjust baking time accordingly and watch closely.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of recipe)
- Calories: 310
- Sugar: 15g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 60mg
