Name: Amish-Style Apple and Cinnamon Baked Oatmeal
Prep time: 15 min
Cook time: PT-485925H57M29S
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

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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.

Amish-Style Apple and Cinnamon Baked Oatmeal

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Author: Sue
Prep Time: 15 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour
Yield: 8 servings
Category: Breakfast
Method: Baking
Cuisine: Amish
Diet: Vegetarian

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Description

This Amish-Style Apple and Cinnamon Baked Oatmeal is a comforting and customizable breakfast dish featuring warm spices, apples, and oats. Perfect for busy mornings or leisurely brunches.

Instructions

Preheat oven to 325°F and lightly grease a 9×13-inch or 9×9-inch baking dish.
In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg, salt, and brown sugar.
In another bowl, whisk milk, eggs, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients, add melted butter or coconut oil, and stir to combine.
Spread diced apples evenly in the prepared baking dish and pour the oatmeal mixture over the top.
Cover and refrigerate overnight if prepping ahead.
Bake for 35-45 minutes, until golden and set. Let cool slightly before serving.