Amish baked oatmeal is a warm, hearty breakfast. Lightly sweetened with brown sugar and topped with a light sprinkle of cinnamon and sugar.
- This is a wonderful meal for a group, making 8-9 servings. Easy to cut, individual slices make it simple to serve.
- Forget the mushy texture, this oatmeal has a great texture and chew.
- Can be made the night before for a quick breakfast the next day. Cover and bake in the morning or bake at night and reheat in the morning.
What you need
Oats – Old fashioned, rolled oats are used for this recipe.
Eggs – Binder to help hold oats together.
Brown sugar – This adds a nice sweetness to the dish.
Baking powder – Helps with the volume and texture.
Salt – Balances the sweetness.
Vanilla extract – Another layer of flavor.
Butter – I prefer using unsalted, sweet cream butter.
Milk – Use whatever milk you have on hand like 2%, almond, or soy.
Sugar – Combined with cinnamon, this sugar adds a little extra sweetness to this dish.
How to make Amish baked oatmeal
- Prepare: Preheat the oven to 350 degrees F. Spray an 8 x 8 baking dish with non-stick cooking spray.
- Stir: In a large bowl, whisk together eggs and brown sugar. Mix in baking powder, vanilla, cinnamon and salt. Add in melted butter and milk.
- Oats: Stir in oats to combine.
- Pour: Pour mixture in prepared baking dish and spread out even. Sprinkle the top with cinnamon and sugar mixture.
- Bake: Bake for about 30 minutes. Remove from oven and let cool about 5 minutes before serving.
How to store
Store: If you have leftovers, let the dish completely cool and then cover or place remaining baked oatmeal in an airtight container. Store in the refrigerator for up to 5 days.
Freeze: This does freeze well. Cut into individual portions. Place each piece in freezer safe bags. Freeze for up to 3 months. To reheat, let thaw in the refrigerator and reheat in the microwave.
If you would like to change it up, try adding 1/2 cup of chocolate chips, diced apples, sliced bananas or chopped nuts into the mixture before baking.
- If you prefer your oatmeal less sweet, feel free to omit the cinnamon sugar topping.
- Make sure to use rolled oats or quick cut oats, not steel cut oats.
- You can tell it’s done when the oatmeal doesn’t jiggle and outer edges will be slightly golden brown.
I love this Amish cinnamon sugar baked oatmeal plain but it’s also delicious with a variety of toppings. Here are a few of our favorites:
- Warm milk or cream
- Whipped cream
- Fresh fruit like sliced bananas, apples, blueberries, strawberries and more.
- Maple syrup
- Chopped nuts like pecans, walnuts, and almonds.
Make baked oatmeal muffins
You can make this recipe into muffins by adding 1/2 cup sweetened or unsweetened applesauce to the mixture.
Spray muffin tin with non-stick spray or line with paper cups and divide mixture into 12 muffins. Bake for 25 minutes. Let cool at least 5 minutes before removing from tin.
More easy breakfast recipes
- Air fryer cinnamon rolls – Cinnamon rolls can be made quickly in the air fryer.
- Pancake mix muffins – These easy to make muffins use pancake mix for the base.
- Banana bread muffins – Delicious banana bread flavors in muffin form.
- Cake mix waffles – Make tasty waffles with your favorite cake mix flavor.
Amish Baked Oatmeal
- 1/2 cup brown sugar
- 1/2 tablespoon baking powder
- 1/2 tablespoon vanilla extract
- 2 1/2 teaspoons cinnamon divided
- 1/4 teaspoons salt
- 2 eggs
- 1/4 cup butter, melted
- 1 1/4 cup milk
- 3 cups old fashioned oats
- 1 tablespoon granulated sugar
- Preheat over to 350 degrees F.
- Spray 8 x 8 baking dish with non-stick cooking spray.
- In a large bowl, whisk together brown sugar and eggs until combined.
- Stir in baking powder, vanilla, 2 teaspoons cinnamon, and salt.
- Stir in melted butter and milk.
- Stir in oats until combined. Spread mixture in baking dish.
- Combine granulated sugar and 1/2 teaspoon cinnamon. Sprinkle over top of oatmeal.
- Bake for 30-35 minutes. Let cool slightly before serving.