Amish Baked Oatmeal Recipe

Ingredients

• 360 ml (1 1/2 cups)milk (preferably anything but skimmed)
• 2 largeeggs
• 120 ml (1/2 cup) maple syrup or 110 g (1/2 cup) packed light brown sugarmaple syrup or packed light brown sugar
• 57 g (1/4 cup)butter, melted
• 6 g (1 1/2 tsp)baking powder
• 7.5 ml (1 1/2 tsp)vanilla extract
• 1 tspcinnamon
• 1/4 tspsalt
• 270 g (3 cups)rolled oats (quick oats also work)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Butter a 20 cm (8-inch) square baking dish and set it aside.

2. 2

   Whisk the mixture

   In a large mixing bowl, whisk together the milk, eggs, maple syrup or brown sugar, melted butter, baking powder, vanilla, cinnamon and salt.

3. 3

   Add the oats

   Mix the oats into the wet ingredients.

4. 4

   Fill the dish

   Pour the mixture into the prepared baking dish and spread it evenly.

5. 5

   Bake until set

   Bake in the preheated oven for 30–40 minutes, until the mixture is set.

6. 6

   Cool and serve

   Let it cool slightly, then cut it into squares and serve warm with fresh fruit, nuts, milk, a little cream or half-and-half, maple syrup or honey, if desired.

What is Amish baked oatmeal?

Amish baked oatmeal is a baked breakfast made with oats, milk and eggs, sweetened with maple syrup or brown sugar. Instead of being stirred into porridge, it is baked until set and cut into portions.

This version combines familiar flavours such as cinnamon and vanilla with a simple one-bowl method. The eggs help it hold its shape, while the oats give each square a hearty texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 7g protein, 37g carbs, 10g fat.

The oats and sweetener provide most of the carbohydrates, while the butter contributes much of the fat. Milk and eggs supply protein, with eggs and milk also adding some fat. Serve a square with fresh fruit, or add a protein-rich side such as yoghurt to round out the plate.

Choosing the oats and sweetener

Rolled oats: these give the bake a distinct, chewy texture. Quick oats can be used too, though the finished squares may be softer.

Sweetener: maple syrup brings a mellow flavour, while packed light brown sugar gives a more caramel-like sweetness. Use one or the other, as the recipe specifies.

Getting an even bake

Mix thoroughly: whisk the wet ingredients and seasonings together before adding the oats, so the baking powder and cinnamon are distributed through the mixture.

Spread evenly: level the mixture in the buttered dish before baking. An even layer helps the centre and edges cook at a similar pace.

How to tell when it is ready

Set centre: begin checking at 30 minutes. The oatmeal should look set rather than liquid in the middle; bake for up to 40 minutes if it still seems loose.

Slight cooling: give the dish a little time to cool before cutting. This helps the squares hold together when served warm.

Making it ahead

Overnight prep: assemble the mixture, cover and chill it overnight, as described in the recipe. In the morning, let it rest at room temperature while the oven preheats, then bake as directed.

Timing: the total listed time is 45 minutes, but baking alone takes 30–40 minutes. Allow extra time if you are preparing the dish in advance.

Serving the squares

Toppings: serve the oatmeal warm with fresh fruit or nuts, or add milk, cream, maple syrup or honey to taste.

For a fuller breakfast: pair a square with fruit and a serving of yoghurt or another protein-rich food. Keep toppings separate so everyone can choose what they like.

Recipe notes & tips

• Butter the dish thoroughly so the baked oatmeal releases more easily.
• Use either maple syrup or packed light brown sugar, not both.
• Mix the oats in only after the wet ingredients are combined.
• Check for a set centre from the 30-minute mark, as ovens can vary.
• Let the bake cool slightly before slicing for neater squares.
• Add toppings at the table so they do not soften the whole dish.

Variations

• Use quick oats: swap them for the rolled oats for a softer texture.
• Add fruit: serve with fresh fruit, as suggested in the recipe.
• Choose brown sugar: use packed light brown sugar in place of maple syrup.
• Choose maple syrup: use it instead of the packed light brown sugar for a maple flavour.
• Finish with nuts: scatter nuts over each serving for added crunch.

Common mistakes to avoid

• Using both sweeteners: choose maple syrup or brown sugar so the proportions stay as intended.
• Uneven spreading: level the mixture in the dish to help it bake consistently.
• Underbaking the centre: check that the middle is set before taking the dish out.
• Cutting too soon: let the oatmeal cool slightly so the squares are easier to serve.
• Skipping the dish butter: butter the baking dish before adding the mixture to help with serving.

How to store

Cool leftovers, cover and refrigerate for up to 3–4 days. Reheat individual portions in the microwave or warm them in the oven until heated through. You can also freeze portions in a sealed container and thaw them before reheating.

Frequently asked questions