Amish Baked Oatmeal


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.

Amish Baked Oatmeal | Cooking Classy

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 an entree 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).

You are going to love this oatmeal! It is actually my new favorite way to make it! It’s such a unique type of oatmeal, with a texture and taste unlike any of the microwave versions you’ve tried. Finally and 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.

Have you tried 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).


Amish Baked Oatmeal | Cooking ClassyAmish Baked Oatmeal | Cooking Classy


Amish Baked Oatmeal

Yield: About 8 servings

Prep Time: 10 minutes
Cook Time: 35 minutes


  • 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. Add in brown sugar, baking powder, cinnamon, vanilla and salt and whisk until no lumps remain. Stir in milk and melted butter then mix in oats. Pour into prepared baking dish and spread evenly (at this point you can refrigerate overnight if desired or bake immediately). Bake in preheated oven 30 - 40 minutes until set.
  3. Cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.
  4. Recipe source: adapted slightly from

Amish Baked Oatmeal | Cooking Classy Amish Baked Oatmeal | Cooking Classy Amish Baked Oatmeal | Cooking Classy Amish Baked Oatmeal | Cooking Classy Amish Baked Oatmeal | Cooking ClassyAmish Baked Oatmeal | Cooking Classy


  • 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

  • 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

  • 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

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

  • 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

  • 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

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

  • Sue: Can this be eaten like an oatmeal cookie (on the go) or is it too soft and needs a dish? January 7, 2015 at 12:30am Reply

    • Jaclyn: It breaks apart a bit so I’d recommend a dish :). February 5, 2015 at 5:57pm Reply

  • Nancy: Did you bake it at 350 in the glass 8 x 8? Or, should the oven temp be reduced to 325 when baking in glass? Can’t wait to try this! Thanks. January 7, 2015 at 7:01am Reply

    • Jaclyn: I baked at 350 in a glass dish. As far as I know you reduce oven temp slightly when using a dark non-stick pan not glass? Hope you love it! January 7, 2015 at 5:28pm Reply

  • Kiran @ That looks decadent and a very delicious breakfast! January 7, 2015 at 9:06am Reply

  • Anna @ Crunchy Creamy Sweet: My kids love baked oatmeal! This needs to happen soon! January 7, 2015 at 12:04pm Reply

  • Jessica @ A Kitchen Addiction: We love baked oatmeal! Yours needs to get added to our menu soon! January 8, 2015 at 1:53pm Reply

  • sara: This looks so yummy! I love baked oatmeal…definitely need to try out this version sometime soon. January 9, 2015 at 8:13am Reply

  • Laura Dembowski: I just love baked oatmeal! It is such a great breakfast! I’m all about moderation too – a day isn’t complete without at least a piece of candy. January 10, 2015 at 6:45am Reply

  • Tiffany: Hi Jaclyn! This is my 1st time commenting on anyone’s blog, but I’ve been following yours for at least a year & have made MANY of your recipes & ALWAYS love them, so thank you for all you share!:-) As for this recipe I am wondering if I could sub Rice milk for regular & would it be the same amount? I was also wondering about subing coconut oil for the butter… I know you said you’ve not tried this yet, but if you did would it be the same amount as the butter? Thanks so much for your help, I can’t wait to try this!:-) January 10, 2015 at 3:58pm Reply

    • Jaclyn: I’m so happy to hear you’ve enjoyed my site! Thanks for letting me know :)!
      For this oatmeal, yes I would use equal parts rice milk and equal parts coconut oil for subs. Hope you love it!! January 11, 2015 at 12:00am Reply

      • Tiffany: Thanks so much for your response. I tried it subing w/ rice milk, coconut oil, & used honey instead of brown sugar. I also had some over riped bananas that needed to used so I mashed those up & mixed them in as well. We all loved it (including my VERY picky 19mo old), & I’m getting ready to prep another batch tonight to be ready for a fresh breakfast in the morning. Thanks again for yet another wonderful recipe!:-) January 20, 2015 at 9:37pm Reply

  • Jocelyn: I love this recipe! It is so easy to make and tastes delicious. I think I might try coconut oil instead of the butter some time. Thanks so much! January 17, 2015 at 7:41pm Reply

  • Jennifer: It’s in the oven right now! April 6, 2015 at 6:17pm Reply

    • Jaclyn: I hope you love it Jennifer! April 6, 2015 at 6:19pm Reply

  • breena: Hi there, I would just like to point out that at 350 degrees, even 40 minutes was not ample baking time, it still wasnt done and was falling apart April 18, 2015 at 12:13pm Reply

  • Daphne: Have you tried this with steel cut oats? April 25, 2015 at 4:44pm Reply

  • Mary Johnson: just tried this!!! im never cooking oatmeal the same again! i love oatmeal, especially for my breastmilk, but my husband cant stand it! he’d rather starve, but this he says tastes like cake! and its gone, i just made it this morning :) May 13, 2015 at 5:23pm Reply

    • Jaclyn: I’m happy to hear you and your husband liked the recipe Mary! Thanks for your review! May 17, 2015 at 10:35am Reply

  • Rachel: Jaclyn!
    I just made this (I let it sit overnight and baked it this morning) and it was amazing! I adapted your recipe to make it vegan (subbing flax eggs for regular eggs, almond milk for dairy milk and applesauce for butter) and it turned out so sooo delicious!
    Thanks for posting, and giving me breakfast for the next week in leftovers! June 21, 2015 at 9:56am Reply

    • Jaclyn: I’m so glad you liked it Rachel! Thanks for your feedback! June 22, 2015 at 10:02pm Reply

    • Katherine: I was hoping to find a vegan sub in the comments. Thank you!!! February 19, 2016 at 8:59pm Reply

  • Donna Neale: I tried this today with 2 cup quick oats and 1 cup of Coaches Oats… they are cracked, toasted oats. It was wonderful… I think the Coaches oats made it a bit chewier…. like a soft oatmeal cookie. Husband and I both liked it and look forward to heating it up again, tomorrow. June 21, 2015 at 12:54pm Reply

  • Kassie: My kids live Amish oatmeal! I have changed some of the ingredients though. I use cocnut oild instead of butter, honey instead of sugar, and sometimes use coconut milk instead kf cows milk. If you use honey you need to cut the amount down or it will be too sweet! June 22, 2015 at 6:12pm Reply

  • Candace: Can this be made using steel cut oats? August 3, 2015 at 9:33am Reply

    • Jaclyn: I wouldn’t recommend it, I don’t think they have the right texture or offer the right consistency for this. August 5, 2015 at 10:29pm Reply

  • Anitra: This is the most fabulous oatmeal recipe ever! I have been looking for some great breakfast ideas and this one is definitely a keeper. I did scale the recipe down and it was perfect. I added some vanilla yogurt on the side. September 2, 2015 at 8:51am Reply

  • Jen: Have you ever tried to mix in shredded or cubed fruit or veggies? I want to try to make it a more “complete” bar for my kiddo. Anyone have any luck? Also can someone describe the consistency? as in … could this be cubed for finger food for my kid or will it just crumble apart? September 9, 2015 at 11:44am Reply

  • Linda: I’m not sure what the reason for this is, but pinterest can’t find anything pinnable on your page. I like to pin all new recipes to try them before adding to my recipe book. Maybe you have some code on your pics??? Or maybe you don’t know this is happening. This is just to let you know. October 4, 2015 at 9:41pm Reply

  • JAmick: We LOVE this recipe! My husband eats it cold like a breakfast bar and I heat mine up with milk for breakfast. Variation: added 2 small minced apples and 1/2 c. walnuts. January 10, 2016 at 6:59am Reply

  • Amber: Just tried this for the first time and we loved it :) Thanks for the recipe January 23, 2016 at 9:42am Reply

  • Thank goodness I’ve seen this. I love it. I’m a lactating mom so I eat healthy stuff but I don’t like plain oats.. I don’t like flavored as well because they’re too sweet for me. I love this recipe. January 31, 2016 at 7:13am Reply

  • Laura: Just made it for the first time. Put craisins on top before I baked. Wonderful! Thank you! February 2, 2016 at 7:54am Reply

  • angela mcneal: can i use steel cut oats instead? February 2, 2016 at 12:34pm Reply

  • Isabel: I’m a widow. Can you make this and freeze individual bars and warm in microwave? Looks like such a neat way to eat oatmeal which I love. March 6, 2016 at 9:18am Reply

  • Amanda: Jaclyn, thank you for this wonderful recipe. I make it often, with a few tweaks to fit our eating style. I halve the sugar and use maple syrup or honey in its place. I could probably put in less and it would still be sweet enough. Sometimes I use coconut oil: it really just depends what I have on hand. Sometimes I put fresh cream and blueberries on top: others I put raisins in and let them bake. It’s perfect no matter what. It truly reminds me of a healthier version of my grandma’s rice pudding. My Littles and husband eat most of a 9×13; I finish up the rest. Thanks again for sharing this! March 20, 2016 at 9:10am Reply

    • Amanda: Oh and I have frozen it. To me it comes out a little spungy when reheated, so I pour cream or milk over it. It will last in the fridge for the week, so I don’t freeze unless I make an extra batch. March 20, 2016 at 11:43am Reply

  • Eryn: Just made this for the first time. All was looking great and after I put the melted butter in it it got lumpy. It’s in the oven now. I followed the recipe exactly. Has anyone ever had this happen with this recipe? Thanks! March 23, 2016 at 4:43pm Reply

    • Jaclyn: The butter was probably just solidifying a little bit because of the cold milk, that’s totally fine. It will melt as it bakes. I hope you love it! March 23, 2016 at 5:14pm Reply

  • Elizabeth: This is so fabulous. I tried baked oatmeal at a small diner once and have been making this recipe ever since. I’m curious if it could be adapted for a muffin tin? What would you do differently/how would you edit the bake time? March 28, 2016 at 11:14am Reply

  • Jane: My son recently got a new job that more than doubled his old commute and he’s having trouble figuring out a fast breakfast. Since we’re going to visit him in a few days I thought I would try this – but what I did was let the mixture sit for a half hour first to thicken up a bit more and then baked in a muffin tin for 20 minutes…my plan is to pack them two in a bag and freeze them so he can grab and go and eat on the way if necessary. Though after testing a couple for “quality control” (in other words eating a couple first lol) I may just keep this test batch for myself and make a double batch tomorrow for him lol. I also think I might toss in some raisins in half of it and some blueberries in the other. This is delicious and I will definitiely make this many many times! Oh and FYI – this made 12 generous size “muffins” August 11, 2016 at 12:52pm Reply

    • Jaclyn: Great idea Jane! So glad you enjoyed them – thanks for the comment! August 18, 2016 at 3:46pm Reply

  • Emily: For the past few months, I have been making this recipe on a near weekly basis. I bake mine in eight individual ramekins (for portion control!). I have been experimenting with all kinds of flavors too. Lately, the favorite has been chopped pecans and replacing half of the vanilla with a butter pecan flavor extract. A drizzle of maple syrup and it is perfection. We LOVE this recipe in our house. August 16, 2016 at 7:56am Reply

    • Jaclyn: Great ideas!! August 18, 2016 at 3:41pm Reply

  • Debbie Ness: I can not wait to try it after reading all of these wonderful complements.Debbie Ness October 25, 2016 at 7:39pm Reply

  • Zombie: I don’t usually comment on a recipe, but this one deserves some serious credit! I have made this probably a dozen times and it is DELICIOUS! I top it with mixed fruit and an easy crumble topping before baking. My family loves it and it will be in the weekly rotation for a long time to come. Thank you! December 3, 2016 at 10:47am Reply

    • Jaclyn: I’m so glad you love it! December 7, 2016 at 12:56pm Reply

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