Baked Oatmeal
Updated July 23, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter, melted, plus more for greasing
- 2cups milk (dairy or non-dairy)
- 1large egg
- ¼cup brown sugar, lightly packed
- 2tablespoons maple syrup or honey, plus more for serving
- 1½teaspoons vanilla extract
- 2cups old-fashioned oats
- 1teaspoon baking powder
- 1teaspoon ground cinnamon
- 1teaspoon kosher salt (such as Diamond Kosher)
- 1cup berries or diced banana; ½ cup chopped, dried fruit; or a combination (optional)
- ½cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional)
Nutritional analysis per serving (6 servings)
398 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 29 grams sugars; 10 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter.
- Step 2
In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined.
- Step 3
Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using.
- Step 4
Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.
- Cover leftover baked oatmeal with foil and refrigerate for up to 5 days. Reheat, covered, at 350 degrees for 15 to 20 minutes, until heated through. You can also reheat individual portions in the microwave for 30 seconds to 1 minute.
Private Notes
Comments
Amish oatmeal is a family favorite and a healthy and tasty breakfast. I use less sugar and no maple syrup/honey in the recipe, and allow people to add at the table. Never baked in banana - but have baked in a chopped apple. Sprinkling most of the brown sugar on the top just before baking adds a wonderful crunch. Serve with a ton of toppings on the side - yogurt, milk or cream, berries of all sorts, fresh sliced peaches, toasted and/or candied nuts, syrup, honey, brown sugar.
Something I started to do: I always read through the notes to see what people have done and what might be good to try but wanted a way to keep the recipe and notes on one piece of paper if possible. So I take a snap of the recipe, put it on a document page and then add the snaps of peoples suggestions for my own use. Also if I remember I also add nutritional info
Here's what I used and added: 1 cup of diced strawberries, 2 scoops of vanilla protein powder, toasted chopped pecans, 1 Tbls chia seeds, and only had quick-cooking oats on hand. This turned out so delicious that it reminded me of a strawberry cobbler.
I had about a cup of leftover pumpkin puree from making pumpkin pie so I used that instead of fruit. Mixed in some pecans, cinnamon, nutmeg, ginger powder, and cloves. it made for a delicious pumpkin pie flavored baked oatmeal!
My three teens love this so much we are having it for dinner tonight!
Makes a mostly healthy breakfast as written. It’s even healthier for me with my edits - 2 T of butter, 1/8 cup brown sugar, no maple syrup (because my breakfast need not taste like a candy bar treat), and organic unsweetened soy milk. I added in more blueberries and used a half cup of pecans instead of almonds. My result was a little bit denser than hers. What a relief to have breakfast prepared for the next few days. Thank you, Lidey Heuck!