Description
This Amish-Style Apple and Cinnamon Baked Oatmeal is a comforting, wholesome breakfast dish featuring rolled oats baked with warm spices, tender apples, and a touch of sweetness. Perfectly spiced with cinnamon and nutmeg, and enriched with eggs and milk, this baked oatmeal offers a hearty, cozy start to your day, served warm or at room temperature.
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
Fruit
- 2-3 large tart sweet apples (such as Honey Crisp or Gala), peeled, cored and diced
Instructions
- Prepare Baking Dish: Lightly grease an 8×12-inch or 9×13-inch baking pan, or a 9×9-inch pan for thicker oatmeal, using nonstick cooking spray. Set aside. Preheat the oven to 325°F (163°C) if baking immediately. If making ahead and refrigerating overnight, do not preheat yet.
- Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, nutmeg, salt, and brown sugar until evenly combined.
- Combine Wet Ingredients: In a large liquid measuring cup or medium bowl, whisk the milk, eggs, and vanilla extract together until smooth and blended.
- Mix Wet and Dry Ingredients: Pour the wet mixture over the dry oat mixture. Add the melted butter or coconut oil, then stir or whisk until everything is fully combined into a batter-like consistency.
- Assemble in Baking Dish: Arrange the diced apples evenly over the bottom of the greased baking pan. Pour the oatmeal mixture on top of the apples, smoothing out the surface. If making ahead, cover and refrigerate overnight; otherwise, proceed to bake immediately.
- Bake: Bake uncovered for 35 to 45 minutes in the preheated oven, or until the top is golden brown and the mixture feels set without excessive jiggle.
- Serve: Remove from oven and let cool slightly. Serve warm or at room temperature. Optionally, pour a little milk over the top before serving for extra creaminess.
Notes
- Add Ins: To customize, add nuts or raisins to the dry ingredients before mixing in the wet ingredients for extra texture and flavor.
- Make Ahead: When refrigerated overnight, some apples may rise to the surface and brown slightly, which does not affect the flavor.
- Apples: For a basic Amish-style baked oatmeal, you can omit apples. If using a smaller pan (like 9×9 inches), use 2 apples to avoid an overly thick dish.
- Pan Size: Smaller pans create thicker baked oatmeal; adjust baking time accordingly and watch for doneness.
Nutrition
- Serving Size: 1 serving (about 1/8 of the recipe)
- Calories: 270
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 50 mg
