As I think back, I'm not sure when or how I got turned on to Amish Oatmeal. But, I do know that it was pretty much an instant hit with my family. It's quick and easy to prepare with just a handful of basic kitchen staples that soak together overnight to bake up beautifully the next morning.
So, what is Amish Oatmeal anyway? Well, it's sort of a cross between oatmeal and bread pudding. Eggs, vanilla, and milk are whisked together to create the 'custard' that the oatmeal is baked in.
This is one of those recipes that is perfect for meal prep. Make one batch of it up and have it on hand and ready to enjoy for breakfast all week long. Plus, it's a very versatile recipe that can be vastly different every day depending on what sort of mix-ins or toppings you add to it.
My brother and my Canadian friend came down to stay the weekend with me and she was nice enough to bring me some real-deal Canadian maple syrup. So you better believe that was the first thing that I put on my oatmeal here. But, some other options would be nuts, dried fruit, honey, any kind of milk, yogurt, etc.
No matter the add-ins, you're sure to love this oatmeal.
If you do choose to use a 13x9" pan, the edges will be slightly crisp while the middle will be warm and soft - this is probably my favorite pan to cook this oatmeal in for that reason. But, if you like a softer oatmeal, try a 8x8 or 9x9 instead!
Baked Amish Overnight Oatmeal
Servings: 8 • Size: About 1 Cup • Calories: 247 • Fat: 12 g • Saturated Fat: 6 g • Carb: 29 g • Fiber: 3 g • Protein: 7 g • Sugar: 8 g • Sodium: 169 mg
1/2 C. Light Butter, Melted
2 Whole Large Eggs
1/3 C. Brown Sugar/Sweetener Blend
1 1/2 Tsp. Baking Powder
1 1/2 Tsp. Vanilla Extract
1 Tsp. Ground Cinnamon
1/4 Tsp. Sea Salt
1 C. Reduced Fat 2% Milk
3 C. Oatmeal (Quick or Old-Fashioned)
Prepare a baking dish by lightly coating it with non-stick baking spray.
Really, I've found that you can use any size baking dish here. A 13x9" baking dish like what I used will give you a dry more crunchy oatmeal while a smaller/deeper dish will give you one that is more cake-like. The bake time may be adjusted slightly if using a smaller deeper dish
In a large bowl, beat together the 1/2 C. Light Butter and 2 Whole Large Eggs.
Add in the 1/3 C. Brown Sugar/Sweetener Blend, 1 1/2 Tsp. Baking Powder, 1 1/2 Tsp. Vanilla Extract, 1 Tsp. Ground Cinnamon, and 1/4 Tsp. Sea Salt until no lumps remain.
Add the 1 C. Milk and stir to combine.
Finally, add the 3 C. Oatmeal and stir well.
Pour the mixture out into the prepared baking dish, cover and set in the fridge overnight.
Once the oatmeal has set overnight, remove it from the fridge and preheat the oven to 350 degrees F.
Place the baking dish in the oven to bake for about 30-45 minutes or until the edges are starting to brown and the oatmeal has set.
When it's done, remove from the oven and allow to cool just slightly before serving.
If desired, top with fresh fruits, milk, honey, syrup, etc!
Nutritional Claims: Balanced, Pescatarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free