Amish Baked Oatmeal Casserole

Easy Amish Baked Oatmeal Breakfast Casserole Recipe

This post may contain affiliate links (disclosure). 

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!

Amish Baked Oatmeal Breakfast Recipe

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!

Amish 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!

Baked Oatmeal Casserole Recipe

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!

How To Make Baked Oatmeal

Click Here To Pin This Recipe
Amish Baked Oatmeal Casserole
Print Recipe Pin Recipe Rate Recipe
5 from 4 votes

Amish Baked Oatmeal Casserole Breakfast Recipe

This delicious baked oatmeal will become your favorite breakfast! Baked oatmeal slices taste simply amazing, and they are so healthy and filling!
Prep Time4 mins
Cook Time40 mins
Total Time44 mins
Course: Breakfast
Cuisine: Amish
Servings: 12 servings


  • 4 eggs
  • 1 cup sugar
  • 2 tsp baking powder
  • 1/2 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.


Baked oatmeal can be stored in refrigerator for up to 5 days, and re-heated in a microwave before serving. You can also freeze the individual squares for baked oatmeal in ziploc bags, and defrost them in refrigerator overnight.
NEVER MISS A RECIPE!I publish a new recipe several times per week. Want the new recipes in your inbox? Sign up for FREE notifications!
Save This Recipe


Save this for later on your social media:

Get Melanie's FREE Recipes In Your Inbox!

32 replies
    • Melanie Mendelson
      Melanie Mendelson says:

      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 :)

  1. Erin
    Erin says:

    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.

  2. Sandy
    Sandy says:

    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!!!

  3. Amanda
    Amanda says:

    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:)

  4. Kari MacKenzie
    Kari MacKenzie says:

    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!

  5. Amy
    Amy says:

    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)

  6. Rene
    Rene says:

    Got this in oven now! Added raisans, used Splenda and was out of milk so used 12oz cHi evaporated milk and 1/2 cup water. Can’t wait to try it!

  7. NitaB
    NitaB says:

    Made a few years with old fashion oats, it was all I had. It was delicious! Made again with quick oat and it was even better. The old fashion oats were a bit crumbly, but still edible. This is my go to receipt for baked oat meal. PERFECT! I pretty much make as-is, except for adding extra vanilla. I’ve use nutmeg (to taste) in place of the cinnamon and it was great! When using the nutmeg I’ve added bananas and walnuts. A great recipe to have fun with. So I basically make with the oatmeal that I have on hand. I find that it’s better with you let it sit overnight in fridge in a bowl. I let it sit for about 20 min and stir before I put into my 9 x 13 pan and bake…YUMMY

  8. Sharon
    Sharon says:

    5 stars
    I have made this quite a few times. Love. I have tweaked it some, using 2/3 cups lightly packed light brown sugar, a little less cinamon. The last batch I used steel cut quick oats and added 1/4 cup of all natural applesauce. Will up to 1/2 cup next time. These oats are a little more chewy but excellent nonetheless.

  9. Easy Amish Baked Oatmeal
    Easy Amish Baked Oatmeal says:

    5 stars
    Tried it with brown sugar and with maple syrup to replace the sugar. Both were delicious, though the maple syrup is pretty expensive. Added pecans also, and I meant to add flax seed, but forgot.
    I put baked oatmeal in a cereal bowl, pour a little milk over it, and eat it warm with a spoon.


Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe (only if you tried it, otherwise leave blank)