This straightforward Amish baked oatmeal is so fast to combine up and will be made the evening earlier than to bake the following morning. Hearty and so scrumptious!
I’ve a smooth spot in my coronary heart for make-ahead breakfasts. And I even have a smooth spot in my coronary heart for oatmeal.
So it’s no marvel this straightforward Amish baked oatmeal is a quick favourite. For me and the youngsters.
Hearty and scrumptious, we make it usually for no-fuss breakfasts earlier than college (I assemble it the evening earlier than). And it additionally makes an look once we do breakfast-for-dinner.
Evenly candy and texturally wonderful, it’s the proper breakfast!
Previous-Usual Oats vs Fast Oats
This recipe works with each old style oats and fast oats. It does *not* work with on the spot oats or metal minimize oats.
I favor utilizing old style (or sprouted old style) oats, as a result of we actually like the marginally piecemeal, smooth granola-ish texture.
However when you like a softer, dare I say, mushier, oatmeal, go for the fast oats and bump up the milk only a bit.
All the easy substances for the oatmeal get whisked collectively in a bowl:
- oats
- baking powder
- salt
- brown sugar + contact of maple syrup
- milk
- eggs
- butter or oil
Make it In a single day
This oatmeal is a good make-ahead breakfast.
The oatmeal combination will be refrigerated for as much as 24 hours earlier than baking.
If I’m up to the mark and make this forward of time, I like to provide the oatmeal just a little stir proper within the pan earlier than baking. This prevents the layers from separating whereas baking (since the whole lot settles a bit within the fridge).
Whether or not you select to bake it straight away or refrigerate for some time, I simply need to warn you that it’s going to scent wonderful when it lastly does bake.
Like a heat oatmeal cookie.
Besides more healthy! And you may eat it for breakfast (ahem, as a result of I’d by no means ever EVER eat cookies for breakfast). wink wink
How one can serve baked oatmeal
We scoop the nice and cozy baked oatmeal into bowls and add just a little little bit of milk. This helps cool the oatmeal down and soften it up a bit extra.
Typically we eat it straight up plain as will be. Oatmeal + milk. Pure and easy.
Different occasions we pull out blueberries or slice up a banana. Sometimes the youngsters beg to drop a handful of chocolate chips of their oatmeal. Who am I to say no? #scrumptious
We don’t add additional sweeteners. It’s completely candy for our style buds with the maple syrup and brown sugar.
This straightforward Amish baked oatmeal is a staple recipe. And infinitely adaptable.
After loving this apple and cinnamon model for therefore lengthy, I needed an easier, barely plainer model for on daily basis consuming that might be tailored and experimented with relying on my temper.
Seems, that is the one model my children need to eat for the remainder of perpetually. They adore it.
And in case you’re questioning: the leftovers are loopy good.
FAQs for Amish Baked Oatmeal
Sure, nevertheless it is likely to be an excessive amount of for a 9X13-inch pan except the edges of the pan are additional tall. You’d most likely want to separate into two pans
This recipe works nice with almond milk (and I’m assuming with different non-dairy milks).
Non-dairy milk works nicely for the milk – you’d need to experiment with an egg substitute. Maybe the “flax egg” would work. Typically 1/four cup unsweetened applesauce per egg works nicely in baking as nicely.
Sure. It’s going to make a thicker oatmeal and should require a number of additional minutes of baking, nevertheless it ought to work. I’d recommend not baking in something smaller than a 9X9-inch sq. baking pan.
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Eight Years In the past: Chocolate Flan Cake {i.e. Magic Chocoflan!}
Yield:
6 servings
Prep Time:
15 minutes
Cook dinner Time:
25 minutes
Complete Time:
40 minutes
Elements
- Three cups (10.5 ounces) old style rolled oats (see observe for fast oats)
- 1/2 cup (3.75 ounces) frivolously packed brown sugar
- 1 1/2 teaspoons baking powder
- 3/four teaspoon salt
- 1 1/four cups dairy or non-dairy milk (see observe)
- 1/four cup pure maple syrup
- 2 giant eggs
- 1 teaspoon vanilla extract
- 6 tablespoons melted butter or oil (see observe)
- Toppings: extra milk, berries, sliced bananas, chopped nuts, and many others
Directions
- Preheat the oven to 350 levels F. (Skip this step proper now if making the oatmeal in a single day.)
- Evenly grease a 9X13-inch baking pan (or smaller pan for thicker oatmeal). Put aside.
- In a big bowl, add the oats, brown sugar, baking powder, and salt. Stir to mix.
- In one other bowl or liquid measuring cup, whisk collectively the milk, maple syrup, eggs, vanilla, and butter or oil.
- Add the moist substances to the oats combination and stir to mix.
- Pour the combination into the ready pan. Cowl and refrigerate till able to bake (as much as 24 hours) or bake straight away.
- Bake uncovered for 25-30 minutes till the perimeters are frivolously golden and the oatmeal is about. Serve heat with extra toppings.
Notes
Oats: I favor old style oats (or sprouted old style oats) for this recipe as a result of we just like the smooth granola-ish texture. For a softer texture, fast oats will work.
Milk: be happy to extend the milk when you like softer/plumper oatmeal.
Butter vs Oil: I favor utilizing melted butter for taste if baking the oatmeal straight away; nonetheless, if I am making it the evening earlier than and baking the following morning, I favor utilizing oil so the butter would not clump within the fridge (coconut oil will do the identical factor).
In a single day: if refrigerating the pan of oatmeal in a single day, earlier than baking within the morning, give the combination a fast stir proper within the pan.
Sweeteners: you possibly can adapt and alter the quantity and sort of sugar/syrup within the recipe in accordance with your tastes.
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Recipe Supply: from Mel’s Kitchen Cafe (altered from this previous favourite)
