Easy Amish Baked Oatmeal Breakfast Casserole Recipe
Baked oatmeal is the healthy way of having cake for breakfast! This hearty slice of Amish Baked Oatmeal is delicious, nutritious and will keep you full until lunch!
Do you love having cake for breakfast? I certainly do! 🙂 However, there are two problems with having cake for breakfast: (1) it will make you gain weight in a long run, and (2) it doesn’t make you full for long – if I eat cake for breakfast, I’m usually hungry an hour later. Thankfully, there is solutions for those of use who want to have their cake for breakfast and eat it too – BAKED OATMEAL!
A warm slice of delicious baked oatmeal is as close as you can get for eating cake for breakfast, while keeping it healthy and nutritious. Baked oatmeal casserole is so tasty, healthy and filling – it feels like a miracle! A cup of coffee with a big slice of warm baked oatmeal – that’s one of my favorite breakfasts!
The best part of this Amish baked oatmeal casserole is that it can be made ahead. So if you are like most people who doesn’t have time or energy to cook in the morning, you’ll love having this amazing baked oatmeal waiting for you in a fridge! Just grab a slice of baked oatmeal, pop it in a microwave and warm for 30 seconds, and it will be as warm and delicious as it was freshly baked! You are going to love the cinnamon smell of it too!
This recipe makes a huge casserole dish of baked oatmeal that is enough for 12 generous servings. Those Amish families are big, you know 😉 If you’d like, you can half the ingredients and bake it in an 8×8 dish to make 6 servings. However, I always make the big portion because in our house this Amish baked oatmeal casserole disappears in 2 days!
You can also freeze this baked oatmeal – just put each square individually into a small ziploc bag, squeeze out the air and freeze. Then take out as many squares as you need and defrost in a refrigerator overnight – they’ll be as good as new 🙂 Baked oatmeal square in a ziploc bag also makes an awesome treat to pack in a lunchbox!
- 4 eggs
- 1 cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 tbsp cinnamon
- 2 tsp vanilla extract
- 2 cups milk
- 1 stick (8 tbsp) unsalted butter
- 6 cups quick oats
- Preheat the oven to 350F.
- Butter the 9x13-inch non-stick baking dish (just rub the end of a stick of butter all over the bottom and sides of the dish).
- Put butter in a microwave-safe bowl and melt in a microwave by heating it for 1-2 minutes.
- Whisk eggs in a large bowl. Add sugar, baking powder, salt, cinnamon and vanilla and mix until smooth.
- Add the milk and melted butter to the egg mixture and mix until combined.
- Add the oats to the egg mixture and stir until combined.
- Transfer the oatmeal mixture to the baking dish, and smooth the top with the back of a spoon. (At this point you can either refrigerate it ovenight and bake it in the morning, or bake immediately).
- Put in the oven and bake for 40-45 minutes, until fully set.
- Remove from the oven, cut into squares and serve warm.
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Thanks so much for this delicious recipe. I just made it and it is GREAT. My hubby loved it!
You are welcome Janie! So glad you and your husband enjoyed the baked oatmeal!
Can I use regular (not quick) oats or do I need to do something different with them?
I’ve never tried it with regular oats. I think regular ones might turn out too chewy. If you try it with regular oats, I would increase the amount of milk by 1 cup and increase the cooking time by 15 minutes. If you try it with regular oats, please let me know how it turned out 🙂
I just took it out of the oven!!!! 🙂 All I had on hand were old-fashioned oats. i followed your suggestions, and they are FABULOUS!!!
I have it with old fashioned oat and it’s great. I did add just a bit more milk and flour.
This sounds delicious! Anything to substitute in for the cup of sugar? Coconut sugar perhaps??
Yes, you can use the same amount of coconut sugar instead of white sugar. You can also substitute it with brown sugar or Splenda.
Looks & sounds delicious! Would you be able to add apples to this recipe?
Yes, you can add chopped apples, it will be YUM!
Add fruit, nuts, and top with a little warm milk…SOOOO GOOOOOD!
I really enjoyed this. If you’ve ever had Bobo’s oat bars, this is a good copycat recipe which made me quite happy!!! Mine seemed a bit crumbly and I’m not certain why or if it’s normal. Hard to judge as I fed them to the 23 month olds who loved them (they’re a bit messy with everything). I can’t wait to try some variations! Peanut butter (hm, how much?), cranberry, coconut, etc.
Made this. But added flour, apples and choc chips. It’s so good!
I have been trying to come up with new breakfast ideas for our family, especially items I can freeze and warm up quickly. So I made this today and my kids loved it. We ended up having eggs and sausage and this casserole for dinner!! I did use 3/4 cup maple syrup instead of the sugar. I also mixed in a cup of chocolate chips. And I used 5 1/2 cups oats and added 1/2 cup ground flax seed. I ate mine with strawberries and blueberries too and it was heavenly! Thanks for sharing such a great recipe!!!
Love this! I use coconut sugar instead of white and I also add nuts ( ( walnuts or pecans) and raisins, absolutely delicious!
Made this, but with brown sugar.
It’s delicious and not too sweet, exactly what I hoped for. Whole family loves it even my picky toddler! Thanks:)
Melanie, thank you so much for this recipe – we eat it all the time!
Wondering if you’ve tried it with almond/nut milk?
I haven’t, but I think it should work! If someone tries it, please post your results!
I have made this recipe a few times now for my children. They love it as a quick breakfast and I have packed it for snacks in replace of a granola bar! They always come out amazing! I have used both quick oats and regular oats and came out with good results with both. I have included chocolate chips in it before and I have tried it also with raisons that I have soaked in warm water first and they have also come out amazing! Thanks for sharing this recipe!
Yum! I grew up eating this at camp every summer – I make a lot of baked oatmeal but this was definitely the closest to my memories. I used almond milk as someone else had wondered about, and it worked fine. I also used regular old fashioned oats which of course makes it a little bit chewier, but that is fine with me! Thanks for such a great recipe!
(Last note – I halved and baked in a 9×9 pan – baked for about 25 minutes)