Amish Baked Oatmeal


Have you tried Amish Baked Oatmeal yet? Well do it! You won’t regret it. You’ll love that you can make it on Sunday and rewarm it and enjoy it for breakfast for the next few days too (if you have a small family that is, if you don’t, sorry it will go in no time). It’s a hearty, delicious way to start any morning!

Amish Baked Oatmeal Served With Strawberries

I don’t really get into new years resolutions. I mean how often do they actually last longer than a period of two weeks?

I do however believe in a balanced diet. One full of nutritious breakfasts, high protein, fiber packed lunches, a dinner my family can all agree on (that won’t clog our arteries immediately following) and some sort of dessert (key to a balanced diet :), even if it means two miniature candy bars).


I just will never be one of those people that can give up sweets. Addicted? Maybe. Okay with that? Yes.

How to make baked oatmeal in oven

Baked Oatmeal is One of the Best Ways to Make It!

The great thing about this delicious Amish Baked Oatmeal is that it can fit in to nearly all of the above categories. It’s a nutritious breakfast full of fiber and a fair amount of protein (if you serve it up with more milk).

It’s not high in fat, especially once divided out among 8 servings (sometime I want to try it with coconut oil versus butter, but oh butter how I love you!).

This is a breakfast my whole family can agree on, and it’s just sweet enough that I can actually eat it and enjoy it (versus choking it down like some health foods you may find). It is actually my new favorite way to make it!

Amish baked oatmeal is such a unique type of oatmeal, with a texture and taste unlike any of the microwave, stovetop, slow cooker or Instant Pot versions you’ve tried. So finally an oatmeal that has some structure to it!

It’s not just some baby food mush that slides off your spoon. This stuff holds it shape! We are going places people. Bonus, it’s super easy to make and if you’d like you can even prep it the night before and pop it in the oven the next morning.

Amish Baked Oatmeal Served On Plate With Strawberry

How to Make Amish Baked Oatmeal

To make this oatmeal all you have to do is mix oatmeal with a few food staples – eggs, milk, sugar, baking powder, cinnamon, salt, vanilla and butter then pour it in a baking dish and let the oven do the rest. So easy! (The order in which I add things is a little different than that but you get the idea :)).

Other Easy Oatmeal Recipes


Amish Baked Oatmeal Recipe

4.8 from 5 votes

This is such a simple and delicious way to prepare oatmeal! And finally an oatmeal that's not just mush. The whole family will love this! You can also prep the night before and bake the following morning (chill overnight then remove and let it rest at room temp while the oven preheats). 

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8


  • 2 large eggs
  • 1/2 cup packed light-brown sugar
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/4 cups milk
  • 1/4 cup butter , melted (I used salted)
  • 3 cups rolled oats (quick oats works fine too)


  1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
  2. In a large mixing bowl whisk together eggs. 
  3. Add in brown sugar, baking powder, cinnamon, vanilla and salt and whisk until no lumps remain. 
  4. Stir in milk and melted butter then mix in oats. 
  5. Pour into prepared baking dish and spread evenly (at this point you can refrigerate overnight if desired or bake immediately). 
  6. Bake in preheated oven 30 - 40 minutes until set.
  7. Cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.
  8. Recipe source: adapted slightly from


  • ATasteOfMadness: I have been pretty crazy for oatmeal recently. This looks perfect for me!! January 6, 2015 at 9:17pm Reply

  • Laura | Fork Knife Swoon: I love oatmeal this time of year – our mornings have been soooo dark and chilly lately – it’s nice to have something hearty and comforting. This sounds like an amazing mix-up of my standard oatmeal routine! Happy New Year!! January 6, 2015 at 6:56pm Reply

    • Jaclyn: Happy New Year Laura!! January 6, 2015 at 8:21pm Reply

  • Audrey A. Hollatz: My family LOVES this recipe! For many years while the kids still lived at home, I would make it for our Christmas morning breakfast. It baked while we opened our stockings! January 6, 2015 at 5:56pm Reply

  • colleen: I am unsubscribing to your site. When I print the recipe there is an ad right in the middle of it. Your blog was among my favorites, it feels like you sold out. Amish oatmeal recipe with an ad for lingerie is just not for me! January 6, 2015 at 5:19pm Reply

    • Jaclyn: Sorry that happened, I try to monitor the ads as much as I can and I always want my site to be a family friendly site so I’ve asked every advertiser I work with to block those types of ads and somehow they manage to sneak through on occasion. It’s frustrating, sorry! February 5, 2015 at 6:00pm Reply

    • Joanna: Really? It’s called pen and paper. How childish. April 14, 2015 at 6:47pm Reply

    • Penny: Set up “ad block” on your computer – you get no ads at all from any site! September 16, 2016 at 1:56am Reply

  • Laura (Tutti Dolci): Oatmeal has never looked better, I love this breakfast idea! January 6, 2015 at 5:14pm Reply

  • Leah Ann: Does this freeze well? January 6, 2015 at 2:30pm Reply

    • Jaclyn: I haven’t tried freezing it but it refrigerates and reheats well. January 6, 2015 at 8:22pm Reply

  • Stacy | Wicked Good Kitchen: Wow! What a great breakfast recipe, Jaclyn! I love the idea of a custardy baked oatmeal…like an oatmeal pudding. Gorgeous photos as always, my friend. :) Thanks for sharing. Definitely will be pinning! January 6, 2015 at 1:44pm Reply

  • katie w: I love baked oatmeal! My kids call it oatmeal cake, and then it’s a party for breakfast! I’m excited to try your version, it seems simpler than the one I regularly use. Thanks! January 6, 2015 at 12:07pm Reply

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