Name: Amish-Style Apple and Cinnamon Baked Oatmeal
Prep time: 15 min
Cook time: PT-489185H40M25S
Total time: 1 h
Cuisine: Amish
Ingredients: 3 cups old-fashioned rolled oats; 1½ tsp baking powder; 2 tsp ground cinnamon; ¼ tsp ground nutmeg; ¾ tsp salt; ½ cup lightly packed brown sugar; 2½ cups milk (dairy or plant-based); 2 large eggs; 1 tsp vanilla extract; 4 tbsp melted butter or coconut oil; 2-3 large apples (Honeycrisp or Gala), peeled and diced; Optional: ½ cup chopped walnuts or pecans; Optional: ½ cup raisins or dried cranberries; Optional: A drizzle of caramel sauce for serving

This Amish-Style Apple and Cinnamon Baked Oatmeal is my go-to for busy mornings, lazy weekends, and even breakfast-for-dinner nights. It’s a warm, comforting dish that fills the kitchen with the cozy aroma of cinnamon and apples. The best part? I can prep it the night before, pop it in the oven in the morning, and still hit snooze twice.

Why You’ll Love This Recipe

I love this recipe because it's incredibly versatile and easy to make. I can customize it with different fruits or nuts, and it's always a hit with the family. My picky eater even calls it “apple pie oatmeal”—sold! Plus, it's perfect for meal prep; I can assemble it the night before and bake it fresh in the morning.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups old-fashioned rolled oats
1½ teaspoon baking powder
2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon salt
½ cup lightly packed brown sugar
2½ cups milk (dairy or plant-based)
2 large eggs
1 teaspoon vanilla extract
4 tablespoon melted butter or coconut oil
2-3 large apples (Honeycrisp or Gala), peeled and diced

Optional Add-Ins:

½ cup chopped walnuts or pecans
½ cup raisins or dried cranberries
A drizzle of caramel sauce for serving

Directions

Prep the Pan: I lightly grease a 9×13-inch baking dish (or 9×9 for thicker oatmeal). Sometimes, I use parchment paper for easy cleanup.
Mix the Dry Ingredients: In a large bowl, I whisk together the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar.
Combine Wet Ingredients: In a separate bowl or large measuring cup, I whisk the milk, eggs, and vanilla until smooth.
Bring It All Together: I pour the wet mixture into the dry ingredients, add the melted butter or coconut oil, and stir until fully combined. It’ll look soupy—that’s okay!
Layer & Bake: I scatter the diced apples evenly across the bottom of the dish, pour the oatmeal mixture over the top, and cover and refrigerate overnight if prepping ahead. Then, I bake at 325°F for 35-45 minutes until golden and set. A little jiggle is fine—it’ll firm up as it cools.

Servings and Timing

This recipe yields about 8 servings. Prep time is approximately 15 minutes, and baking takes 35-45 minutes, totaling around 1 hour from start to finish.

Variations

I often switch up this recipe depending on what I have on hand. Sometimes, I add a handful of raisins or dried cranberries for a little sweetness and chewiness. Using different apples, like Granny Smith for tartness or Fuji for extra sweetness, changes the flavor profile in a fun way. I’ve also tried swapping the cinnamon for pumpkin pie spice or adding a sprinkle of nutmeg for a cozy fall twist. For a vegan version, I substitute the eggs with flax eggs and use plant-based milk and butter.

Storage/Reheating

I store any leftovers covered in the fridge for up to 4 days. To reheat, I either microwave individual portions for about 1-2 minutes or warm the entire dish in a 350°F oven until heated through. Adding a splash of milk before reheating helps keep it creamy. This oatmeal also freezes well—just portion it into freezer-safe containers and thaw overnight in the fridge before reheating.

FAQs

Can I use steel-cut oats?

No, they won’t soften enough. I stick with old-fashioned or quick oats for the best texture.

Why is my oatmeal soggy?

It could be due to too much liquid or underbaking. I use a smaller pan for thicker oatmeal and bake until the center is set.

Can I skip the apples?

Absolutely! This works as a plain baked oatmeal too. I sometimes add berries or bananas for variety.

Can I prepare this recipe the night before?

Yes, I often mix everything the night before and bake it fresh in the morning. It’s a great time-saver.

Can I add protein to this dish?

Yes, adding a scoop of my favorite protein powder to the wet ingredients or topping with nuts and seeds boosts the protein content nicely.

Conclusion

This Amish-style apple and cinnamon baked oatmeal is one of those recipes I always come back to when I want a comforting, wholesome breakfast that feels like a warm hug. It’s easy to customize, makes great leftovers, and fills the kitchen with an irresistible aroma while baking. Whether I’m feeding a crowd or just treating myself on a slow morning, this baked oatmeal never disappoints.