Yum. Amish Baked Oatmeal is a go-to breakfast recipe in my house.
If you’ve never had baked oatmeal, you’re in for a treat. The texture is much different (and in my opinion, much better) than oatmeal you heat up in the microwave or cook on the stovetop. It’s browned and a little toasty and chewy on the top, while still soft and tender on the bottom.Jump to Recipe
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When to serve Amish Baked Oatmeal:
Okay, so the majority of people probably eat oatmeal because it’s quick and you just add water. While I can’t compete with how efficient that is, this recipe is special enough to make you reconsider your ways.
I serve this recipe when:
- I want something for breakfast that’s both healthy and prepped for the first half or so of the week
- I want to impress someone for breakfast
- It’s a holiday morning, like Mother’s Day
- I want to pair it with vanilla ice cream for dessert (Seriously, it’s a delicious match!)
How to make:
See the pictured steps above for a general idea of how this recipe comes together.
- Add eggs to a medium-sized mixing bowl and beat.
- Then, add the rest of the ingredients to the bowl, except for the oats. Whisk until ingredients are well-combined and the butter is broken down into chunks. Tip: You will need softened butter to do this. Use the whisk in jabbing and twisting motions at the butter to break it up. You could use an electric mixer, but only for a very short period of time so you don’t overbeat the eggs. Butter will still be left in semi-large pieces, but will melt down as the oatmeal bakes.
- Once well-combined, stir in oats and pour into a greased baking dish. Bake at 350 F. for about 35 minutes, until lightly browned on top. While you’re waiting for it to bake, go about your morning chores and routines as usual.
- Serve warm. Optional: Top with chopped walnuts.
The best part about this recipe? There’s only a couple of steps and a couple of utensils used.
I always serve this oatmeal with chopped walnuts and a side of fruit. Usually sliced apples, banana, or mixed berries. You may serve with a splash of milk, if that’s how you roll.
Notes on Amish Baked Oatmeal:
- You can substitute the walnuts for pecans, sliced almonds, or macadamia nuts. You may omit nuts completely if you have an allergy.
- Store this oatmeal in a sealed container at room temperature up to three days.
- Serve with fresh fruit or ice cream. (Probably best to leave the ice cream out if you’re making in the morning, though I won’t judge)
- If you like to eat your oatmeal more on the wet side, add a splash or two of cold milk when serving.
- Always check to see if your oats are certified gluten-free, if eating with an allergy. I like to use Thrive Market brand oats because they are both certified gluten-free, organic, and the cheapest I can find. (Get 40% off your first order + sometimes a free gift.)
- Occasionally, I double this recipe to make a thicker batch of oatmeal.
- Note: This is a traditional baked oatmeal recipe. It will not cut into bars or squares as is. If you’re looking for oatmeal bars, try my: Blueberry Oat Breakfast Bars – gluten free or my Healthy Breakfast Bars – Peanut Butter and Strawberry Jam, gluten free
For More Gluten-Free Breakfast Baked Goods:
Amish Baked Oatmeal – Classic Vanilla
- 1 3/4 cup certified gluten-free rolled oats
- 1/2 cup almond milk - or regular milk
- 1/4 cup butter - softened
- 1 large egg
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup granulated sugar
(Optional) Serve with:
- chopped nuts - i used walnuts
- cut fruit - apples, banana, berries
- splash of cold milk
- Preheat oven to 350 F. Meanwhile, allow butter to sit out at room temperature to soften. If not soft enough later on, microwave 5 seconds in a bowl.
- To a medium-sized mixing bowl; beat egg with a whisk. Add in all of the ingredients except for the oats. Mix with a whisk until well combined. Add in oats, stir.
- Pour oatmeal mixture into a greased 8×8 baking dish. Bake 35 minutes, or until lightly browned on top.
- Serve with optional add-ins. Note: I put my chopped walnuts on top of the oatmeal AFTER baking.