Easy Amish Baked Oatmeal
Ingredients
- 3 cups (300 g) old-fashioned rolled oats (see note for quick oats)
- ½ cup (106 g) lightly packed brown sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 ¼ cups dairy or non-dairy milk (see note)
- ¼ cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 tablespoons (85 g) melted butter or oil (see note)
- Toppings: additional milk, berries, sliced bananas, chopped nuts, etc
Instructions
- Preheat the oven to 350 degrees F. (Skip this step right now if making the oatmeal overnight.)
- Lightly grease a 9X13-inch baking pan (or smaller pan for thicker oatmeal). Set aside.
- In a large bowl, add the oats, brown sugar, baking powder, and salt. Stir to combine.
- In another bowl or liquid measuring cup, whisk together the milk, maple syrup, eggs, vanilla, and butter or oil.
- Add the wet ingredients to the oats mixture and stir to combine.
- Pour the mixture into the prepared pan. Cover and refrigerate until ready to bake (up to 24 hours) or bake right away.
- Bake uncovered for 25-30 minutes until the edges are lightly golden and the oatmeal is set. Serve warm with additional toppings.
Notes
Oats: I prefer old-fashioned oats (or sprouted old-fashioned oats) for this recipe because we like the soft granola-ish texture. For a softer texture, quick oats will work.
Milk: feel free to increase the milk if you like softer/plumper oatmeal.
Butter vs Oil: I prefer using melted butter for flavor if baking the oatmeal right away; however, if I'm making it the night before and baking the next morning, I prefer using oil so the butter doesn't clump in the refrigerator (coconut oil will do the same thing).
Overnight: if refrigerating the pan of oatmeal overnight, before baking in the morning, give the mixture a quick stir right in the pan.
Sweeteners: you can adapt and alter the amount and type of sugar/syrup in the recipe according to your tastes.