Easy baked Amish oats {overnight option}

Easy baked oatmeal for Amish is quick to mix and can be prepared the night before baking the next morning. Very hearty and delicious!

Oatmeal baked in a floral bowl with a spoon, milk, berries, slices of banana

I have a soft spot in my heart for takeaway breakfasts. And I also have a soft spot in my heart for oatmeal.

So it’s no wonder that Amish baked oatmeal is so quick to use. Mine And the children.

Delicious and delicious, we often make it for no-fuss pre-school breakfasts (I collect it the night before). It also appears when eating breakfast for dinner.

Slightly sweet and relatively amazing, it’s the perfect breakfast!

Pour the maple syrup over a bowl of cooked Amish oatmeal with blueberries and sliced banana

Old oats versus quick oats

This recipe works with both old oats and quick oats. * Does not * work with instant oats or steel cut oats.

I prefer using old-fashioned oats (or old-fashioned sprouted), because we really like the texture of the soft, slightly split granola.

But if you like a smoother kind, dare I say, soft, oatmeal, go for a quick oatmeal and drink a little milk.

All the simple ingredients of oatmeal are mixed together in a bowl:

Oats
baking powder
salt
Brown sugar + a touch of maple syrup
milk
eggs
Butter or oil

Oats, brown sugar, eggs and milk in a mixing bowl

Make it overnight

This oatmeal is a great breakfast staple.

The oatmeal mixture can be refrigerated for up to 24 hours before baking.

If I was on top of things and did it early on, I would love to stir the oatmeal in the skillet right before baking. This prevents the layers from separating while baking (since everything settles a little in the refrigerator).

Oats, brown sugar, eggs and milk in a white plate

Whether you choose to bake them on the spot or refrigerate them for a while, I just want to warn you that they’ll smell it when you finally bake.

Like a warm oatmeal bun.

Except for authenticity! And you can eat it for breakfast (ahem, because I will Start Ever eat cookies for breakfast). Wink wink

Oatmeal baked in a white plate with a teaspoon of it

How to serve baked oatmeal

We put warm baked oatmeal in bowls and add a little milk. This will cool and soften the oatmeal.

Sometimes we eat it straight as it can be. Oatmeal + milk. Simple and pure.

Other times, we pull the blueberries or slice a banana. Sometimes kids beg to drop a handful of chocolate chips into the oatmeal. Who am I to say no? #Tasty

We do not add additional sweeteners. It’s perfectly sweet for our taste buds topped with maple syrup and brown sugar.

Pour milk into a bowl of baked Amish oatmeal

Amish baked oatmeal is a staple recipe. Infinitely adaptable.

After I like this An apple and cinnamon version For a long time, I have wanted a slightly simpler and simpler version of Everyday Eating that can be adapted and tried depending on my mood.

Turns out, this is the only version my kids want to eat the rest of the time. They like it.

And in case you were wondering: leftovers are insanely good.

Spoon under a spoonful of baked oatmeal, blueberries and banana slices in a flower pot

Questions and answers about Amish baked oatmeal

Can I double this recipe?

Yes, but this could be a lot for a 9 x 13 inch fryer unless the sides of the pan are too long. You may need to divide into two frying pans

Can I replace non-dairy milk with milk?

This recipe works great with almond milk (and I suppose other non-dairy milks).

How do I make this vegan?

Non-dairy milk works well with milk – you’ll have to try an egg substitute. Maybe a “linen egg” will work. Sometimes a quarter cup of unsweetened apple juice per egg works well in baking as well.

Can I bake oats in a smaller skillet?

Yeah. It will make the oatmeal thicker and may require a few extra minutes of baking, but it will work. I would suggest not baking anything smaller than a 9 x 9 inch square baking pan.

A year ago: Banana and Banana Cheese Coffee Cake With Chocolate Chip Streusel
two years ago: Chocolate chunks with peanut butter
Three years ago: The perfect instant beef stew
Four years ago: Southwest Spicy Barley Chicken
Five years ago: Lasagna black beans with cheese
Six years ago: Bran and honey muffins from whole grains
Seven years ago: Skillet nut squash, sausage and penne pasta
Eight years ago: Chocolate Cake Flan {ie Magic Chocoflan!}

fruit:
6 servings

Preparation time:
15 minutes

Cooking time:
25 minutes

Total time:
40 minutes

Ingredients

3 cups (10.5 ounces) old-fashioned rolled oats (see the quick oat note)
1/2 cup (3.75 ounce) light brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cup milk or non-dairy milk (see note)
1/4 cup of pure maple syrup
2 large eggs
1 teaspoon vanilla
6 tablespoons melted butter or oil (see note)
Toppings: extra milk, berries, chopped bananas, nuts, etc.

instructions

Preheat the oven to 350 degrees Fahrenheit (skip this step now if you are making your oatmeal overnight).
Slightly grease a 9 x 13-inch baking pan (or a smaller skillet for thicker oatmeal). Sit aside.
In a large bowl add the oats, brown sugar, baking powder and salt. Stir until combined.
In another bowl or liquid measuring cup, whisk together the milk, maple syrup, eggs, vanilla, butter or oil together.
Add the wet ingredients to the oat mixture and stir until combined.
Pour the mixture into the prepared pan. Cover and put in the refrigerator until ready to bake (up to 24 hours) or bake immediately.
Bake uncapped for 25-30 minutes until the edges are slightly golden and the oats are firm. Serve warm with extra toppings.

Notes

Oats: I prefer old-fashioned oats (or old-fashioned oats) for this recipe because we like the smooth texture of granola. For a smoother texture, Quick Oatmeal works.

Milk: Feel free to increase the milk if you like soft / plump oatmeal.

Butter versus oil: Better to use melted butter for flavor if you bake oatmeal right away; However, if I am preparing it the night before and baking the next morning, I prefer to use the oil so the butter does not clump in the refrigerator (coconut oil would do the same).

Overnight: If you have cooled the oat pan overnight, before baking in the morning, quickly stir the mixture right in the pan.

Localities: You can adapt and change the amount and type of sugar / syrup in the recipe to your liking.