This is the ultimate recipe for Amish baked oatmeal – a cozy, make-ahead breakfast casserole featuring tender oats, sweet berries, and warm cinnamon. Perfect for busy families and meal prep! This hearty, traditional breakfast transforms simple ingredients into a comforting morning meal that feeds a crowd.
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I’ve been on an oatmeal kick lately, trying different recipes and different types of oatmeal. This Amish Baked Oatmeal recipe is my favorite so far! Baking the oatmeal changes the texture of the oatmeal and it tastes more like an oatmeal cookie.
You can make it the night before and pop it in the oven the next morning. It’s super easy and so delicious! My kids prefer cold cereal in the mornings, so I usually make up a batch, cut it into six squares and then freeze the squares and just warm them up in the microwave each morning.
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Why You’ll Love This Recipe For Amish Baked Oatmeal
- Great Texture: The texture is absolutely perfect – tender and cake-like, not mushy like traditional stovetop oatmeal.
- Quick Prep: The prep takes just 10 minutes, then the oven does all the work while you tackle other tasks.
- Change It Up: It’s incredibly versatile – swap the berries for any fruit you have on hand.
- Make Ahead: The leftovers reheat beautifully, making it perfect for meal prep to make meals ahead for the week.
🍏 Easy make-ahead breakfasts like oatmeal bars filled with applesauce and fruits is the best way to feed the family great stuff on busy mornings!
Recipe Ingredients
- Old-fashioned oats — Please don’t use quick oats or the end result will not thicken up nicely.
- Brown sugar
- Ground cinnamon
- Whole milk — You can use dairy free milk if needed.
- Egg
- Vanilla extract
- Butter
- Berries — I like to use frozen mixed berries, but you can use any fresh or frozen berries you have on hand.
See the recipe card below for full information on ingredients and quantities.
How to Make Amish Baked Oatmeal
Step 1: Preheat your oven. Combine the oats, brown sugar, and ground cinnamon in a baking dish.
Step 2: In a separate bowl, whisk together the milk, egg, and vanilla, and melted butter.
Step 3: Add the milk mixture to the baking dish and fold the ingredients together until the oats are evenly covered in the mixture. Scatter your fruit over the top of the dish and bake uncovered until the oatmeal is set.
Step 4: Allow your baked oatmeal to cool before serving. Slice into squares and enjoy!
Recipe FAQs
Absolutely! Bake it the night before, let it cool completely, then cover and refrigerate. It keeps well for up to 5 days in the fridge.
Yes! Try diced apples, peaches, or any fresh or frozen fruit. Just keep the quantity around 2 cups to maintain the right moisture balance.
Indeed! Cut into portions, wrap individually, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave.
You can substitute the whole milk with almond milk or oat milk, and replace the butter with melted coconut oil for a dairy-free version.
Microwave individual portions for 30-45 seconds, or until warm. Add a splash of milk if desired for extra moisture.
Expert Tips
- Cool Time: Don’t skip the 15-minute cooling time – it allows the oatmeal to set properly and develop the perfect texture.
- Best Oats: Use old-fashioned oats rather than quick oats for the best texture and structure.
- Frozen Berries: If using frozen berries, add them while still frozen – no need to thaw. You can also use fresh berries!
- Add Crunch: For extra crunch, try sprinkling chopped nuts on top during the last 5 minutes of baking.
More Breakfast Recipes to Consider
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Amish Baked Oatmeal
Ingredients
- 2 cups old fashioned oats
- ½ cup brown sugar
- 2 teaspoons ground cinnamon
- 1 ¾ cups whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons salted butter melted
- 2 cups frozen mixed berries
Instructions
- Preheat your oven to 350°.
- Combine the oats, brown sugar, and ground cinnamon in an 8×8 inch baking dish.
- In a separate bowl, whisk together the milk, egg, vanilla, and melted butter.
- Add the milk mixture to the baking dish and fold the ingredients together. Ensure that the oats are evenly covered in the milk mixture.
- Scatter your fruit over the top of the dish and bake uncovered for 40 minutes.
- Allow your baked oatmeal to cool for 15 minutes before serving.
- Slice into squares and enjoy!
Notes
- Allowing your baked oatmeal to cool down a little bit helps cook off some extra moisture, which makes the oatmeal easier to slice and serve.
- Make sure you are using old fashioned oats. We found that with quick oats the baked oatmeal was still quite wet after it baked.
- To store your leftover baked oatmeal, allow it to cool down completely. You can either cover the baking dish with tin foil/ plastic wrap or transfer it to an airtight container.
- Other spices you can add to your baked oatmeal include nutmeg and cloves.
Lora
Wow Barbara! Thanks so much. My four-year-old granddaughter was recently diagnosed with type I diabetes. We are counting carbs for all of her foods. This site helps a lot.
Lora
Do you have nutritional information on this recipe? Or should I do it myself by ingredient?
Barbara Schieving
Hi Lora – Calorie Count has a great recipe analyze tool. I plugged in this recipe. http://caloriecount.about.com/amish-baked-oatmeal-recipe-r1186986
MARY!!!
This recipe is AWESOME!!! Thank you!! It is exactly the consistency I was looking for after having had baked oatmeal for the first time at the Chartreuse Moose in 100 Mile House, BC, Canada!! TOTAL YUM!!! ::))
Barbara
Thanks Mary!!! I haven’t made this in a while I needed a reminder how great it is.
Cole
This look delish!!
The Double Dipped Life
This looks amazing! I love the idea of freezing it in squares. Since I leave the house at 7am I hardly ever have a good breakfast. Thanks for the idea!
r4 dsi gold
Really nice recipe I must say. It is also very great for health I can say. Backed oatmeal is really very tasty and also good for health. So I will surely try it out. Thanks for the wonderful recipe.
Sweets By Vicky
I have a fear of oats as cereal. I think it's because I ate it once when I was real sick and didn't react too well to it.
Yours looks yummy. definitely not the porridge-y type consistency I'm so adverse to! Thanks for a new perspective!