Amish Baked Oatmeal

In my rush to talk about packing school lunches, I’ve neglected to talk about another important component of our back-to-school mornings: breakfast. I may or may not do an official post later on about our go-to morning breakfasts, but for today, I’ll say that this version of baked oatmeal is a worthy addition to the lineup.

I have a couple other overnight or baked oatmeal recipes that we make quite often but when my cousin-in-law, Julianne, emailed me about this Amish-style baked oatmeal, I think I tried it that minute (no, like really, that minute – at 3:53 in the afternoon or sometime thereabouts). We ended up eating it that night for dinner with hard-boiled eggs and yogurt (per Julianne’s suggestion since they had enjoyed it for dinner, too) and it was delicious, assuming breakfast-for-dinner is one of your vibes. Which it is for me and mine.

Amish Baked Oatmeal

The dreamy part is that not only can this oatmeal be baked right away, but it can also be assembled, covered and refrigerated overnight to bake in the morning. Even though it only takes minutes to prep, I’m never one to get up any earlier than I have to. I’ve made this already as part of our back-to-school routine. Because it needs 35-45 minutes to bake, I took one for the team and dragged myself out of bed a little earlier than the general wake-up call. And I’m not looking for extra bonus points, not-really-ok-kind-of, but instead of rolling back into bed while the oven did its work, I even begrudgingly exercised while everyone else enjoyed the last few minutes of precious sleep. I know. Oatmeal miracles: bringing back exercise routines that somehow disappeared over summer.

Also, keep in mind you can omit the apples for a regular baked oatmeal variation. Whether or not you eat it for breakfast, dinner or anytime in between, it’s some seriously delicious oatmeal – a little crunchy on top and creamy and warm and hearty all throughout.

Amish Baked Oatmeal

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Amish-Style Apple and Cinnamon Baked Oatmeal

Yield: About 8 servings

Amish-Style Apple and Cinnamon Baked Oatmeal

I'm not a nuts or raisins in my oatmeal kind of girl, but if you are, you can add one or both to the dry ingredients before mixing in the milk/egg mixture.

If you are making it ahead of time and refrigerating overnight, some of the apples may pop up to the top and brown slightly - it doesn't affect the taste.

For just a standard Amish-style baked oatmeal, you could omit the apples. If baking in a smaller pan (like a 9X9-inch pan), you might only want to use two apples instead of three. Pan size can really be varied with this recipe - smaller pans will result in a thicker oatmeal; just keep an eye on baking time.


  • 3 cups old-fashioned rolled oats
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/2 cup lightly packed brown sugar (more to taste if you like things a bit sweeter)
  • 2 1/2 cups milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons butter or coconut oil, melted
  • 2-3 large tart, sweet apples (like Honey Crisp or Gala), peeled, cored and diced


  1. Lightly grease a 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F (don't preheat the oven if making ahead of time and refrigerating overnight).
  2. In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.
  3. In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
  4. Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
  5. Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).
  6. Bake for 35-45 minutes until the top is golden and the mixture is setup and not super jiggly.
  7. Serve warm or at room temperature with a little milk poured over the top, if you want.

Recipe Source: adapted from a recipe at Once Upon a Chef (after my cousin Julianne emailed and raved about it)

101 Responses to Amish-Style Apple and Cinnamon Baked Oatmeal

  1. Helen says:

    GOOD MORNING to me .. I’m totally going to make this right now !!

  2. Hilary says:

    Just popped this in the oven!!!! This looks delicious !!!!!!!

  3. Emilee says:

    This looks delicious. I’m going to try halving the recipe–my husband doesn’t like cooked apples (I know, what’s wrong with him?), so it will just be me and the kids eating it. In fact, I needed a dinner idea for the kids and me tonight. Thank you for once again solving my dinner dilemma.

    • Liz says:

      I just pulled my half recipe out of the oven. I baked it in a bread pan (9×5) and did not need to adjust cooking time.

      I used the coconut oil option and also added some shredded coconut (I LOVE coconut and often add it to oatmeal) and raisins.

      It is just me, so will see how the leftovers do, but out of the oven – major YUM!

      Thanks, Mel and Julianne!

      • Liz says:

        Leftovers: a couple spoonfuls cold, right out of the frig, rescued me late yesterday afternoon and this morning, I warmed a small bowl pre-early morning walk. For the warming, I added a wee bit of milk and microwaved on very low power for several minutes. The warmed leftovers are not the crispy topped cakey out of the oven goodness, but more like a “regular” bowl of oatmeal – still great flavor, though!

  4. Hilary says:

    OMG…just tried this an it’s SO GOOD! Will definitely add this to the breakfast rotation!!!! THANK YOU!!

  5. Amber says:

    This is just the movation I needed to get up and go to the store and get some milk. This looks wonderful! Thanks Mel!

  6. Helen says:

    Just reporting back …. This is delicious !!!

  7. Cheryl Kohan says:

    My sister loves oatmeal (well, so do I) and she’s coming to visit me from Washington state. I’ll have this her first morning in Minnesota!

  8. Teresa R. says:

    I have made your baked oatmeal more times than I can remember. I can’t wait to try this recipe! Thanks again for sharing!

  9. Laurel says:

    Oh please do a breakfast post!!

  10. Mel says:

    Oh my goodness, Hilary, Helen and Liz – I love that you tried this already! Thanks for reporting back (Liz, with your changes). You gals are awesome!

  11. Heather bell says:

    Julianne is the best and I have apples calling my name. Though my kids aren’t fans of apples in stuff, I’ll make it and maybe just have it all week on my own:)

  12. Lindsay says:

    Do you eat this as is, or do you top with milk or syrup? I’m not familiar with baked oatmeal.

    • Mel says:

      Ah, good question, Lindsay. Sometimes we pour a little milk over it – and then other times eat it as is. Kind of depends on our mood. 🙂

      • Helen says:

        My kids were asking for whipped cream for it this morning .. Because we usually put fruit and a little whipped cream on regular baked oatmeal, but I didn’t have time to make it .. So we just ate it plain, some kids tried milk… We liked it both ways, I do think I may try a little sweetened cream next time just for fun, since it kind of reminded us of Apple crisp ( which we do as breakfast .. As a treat, especially during the fall) … Thanks again for this great recipe and an other new way to get my kiddos to eat oatmeal

  13. Natalie says:

    I stopped by here this morning to look up the recipe for pumpkin pancakes, but I immediately dropped the pumpkin and diverted to this. SO SO delicious. I feel like we’re having Apple crisp for breakfast. Mmmmmmmmmmm.

  14. Pam says:

    I subscribe to your site, and in my email of this oatmeal today, the “print” link didn’t work. It works on your site itself. Just so you know. We will be having this for supper one night soon!

  15. Andrea says:

    um…. YUM!!! I’ve been doing apple cinnamon oatmeal on the stove… but THIS might just be our weekend breakfast… I think this would cover both days.. Printing out NOW! 😀

  16. Linda Waldron says:

    Mel, do you ever work out the calorie count for your recipes? All your recipes are great and I’ve even sent them on to my son, but I would love the break down of them if possible in the future.

    P.S. You know my daughter Kim T, and my husband loves your half brownie & half chocolate chip cookies!

    • Mel says:

      Linda I don’t currently provide the calorie information for the recipes but there are some really great online calculators if you Google it. Good luck!

      • Mollie says:

        myfitnesspal does an amazing job of sucking mel’s recipies in, letting you customize with the exact ingredients you use, and then calculates it all for you!

    • Mel says:

      Linda I love that Kim. 🙂 Mollie’s right also, myfitnesspal can slurp the recipes in through a link and give you that info too.

  17. Kelly says:

    Breakfast post please!!!

  18. Paige says:

    This looks incredibly easy, and delicious! I’m pinning this and am going to try it out tomorrow morning since we already have all the ingredients on hand for it! Thanks for sharing such a delicious recipe!


  19. Kira says:

    I’m with Kelly. Please honor us with an official breakfast post. I would also LOVE LOVE LOVE an after school snack post. I’m sure you could change my life with that one.

  20. Adrienne says:

    Thank you! I’m trying this tomorrow. Your school lunches post has been an inspiration! Please, please do a breakfast post.

  21. Jen T says:

    Yum! Making this tomorrow morning. I have to get kids up for early morning seminary, so it can bake while they are there and then they can eat it when they get home before they head to school. thanks!

  22. Jeanne says:

    Would like calorie count for Apple cinnamon baked oatmeal.

  23. Sheila says:

    This was delicious! We all love apples, raisins, cinnamon and oatmeal. And, yes, my sweet tooth demanded I put just a little more brown sugar within even before tasting. 🙁 Thank you Julianne and Mel! And thanks so much to Liz for sharing her addition of shredded coconut. Next time, I’m trying this recipe with the coconut and omitting the apples. This is yet another oatmeal favorite from Mel.

  24. Kirstin says:

    Peaches are abundant right now and I’m wondering if you’ve ever tried it with peaches or what you think about that?

  25. Beverly says:

    Come the just-around-the-corner cool weather and this will be the perfect thing.
    It has endless add ins as suggested above. (Ooh, whipped cream? Yes…!)

  26. Kasey Alder says:

    Do you think I could use fresh peaches instead? I have a lot right now!

  27. Carla says:

    Had it for dinner tonight! So good! Definitely use 3 apples! The kids know they have to let me eat some on the morning, I called dibs on leftovers!

  28. Anne says:

    Looks delicious! Is there anyway to use quick oats in this recipe because I have a ton ?

  29. Here’s the thing: I like oatmeal. But I LOVE baked oatmeal. Heidi from 101 cookbooks introduced me to a version with bananas baked on the bottom. It’s a whole different animal from regular oatmeal! SO even if you don’t think you like oatmeal, try it baked. I can’t wait to try this version, because I love anything and everything Amish 🙂

  30. Renay says:

    Had this for dinner last night. It was a hit! I like apple crisp a lot, but always find myself wishing for less sweet and more oats. Done and done! I made it as written – I agree you definitely need all 3 apples – but added chopped toasted pecans and toasted coconut (that great big bag from Costco!) after it baked, and of course whipped cream. It was awesome! We all agreed it would be even better with ice cream 🙂

  31. Rachel Russell says:

    made for dinner tonight- and kids recovering from flu devoured it after not eating for a week!! Thanks Mel!!!

  32. Amanda says:

    I usually have oatmeal every morning for breakfast and I’m always looking for ways to mix it up. This looks wonderful. And I’m excited for a little oatmeal crust on top. Yum!

  33. Jennifer says:

    Hi, do you bake this covered or uncovered? Thanks so much!

  34. JessicaG says:

    Just had this for breakfast and it was delicious! It did feel like Apple crisp for breakfast:) I used 3 apples and coconut oil and baked for 40 minutes. Was really good and planning on enjoying it for the next few mornings, definitely makes a generous portion. Thanks!

  35. Nola says:

    I just made this for lunch with some slight variations: I used peaches instead of apples and added a generous helping of shredded coconut. My 3 year old asked for seconds and the baby gobbled it up! This one is a keeper!!

  36. Lauren says:

    Loving this yummy oat dish on this chilly morn in New England. Wondering, tho, if I made a mistake. I added baking POWDER to the dry ingredients & was wondering if I should have added baking SODA.

    • Mel says:

      Hi Lauren – the original recipe I posted a few days ago had baking soda listed in the ingredients until a reader kindly pointed out (after comparing to the recipe I adapted it from) that it might be baking powder. Which is correct. Either way, many people made it with baking soda with great results (I edited the recipe to read baking powder) so I think the good news is that it will work with either.

  37. Carolyn says:

    Ingredients list says baking powder. Directions say baking soda. No acidic ingredient so I’m guessing baking powder. ??

  38. Carolyn says:

    Oops. Just saw the correction.

  39. Joy says:

    Seriously like apple crisp for breakfast. Loved it but the pecans and raisin/craisins from the original recipe were the best part. I love Once Upon a Chef- 99% of what I make are from your two sites.

  40. Dani B says:

    I haven’t read the previous comments, so if I repeat what was already said, I apologize 🙂 Thank you for this much healthier version of Oatmeal Bake. The recipe I have always used calls for far more fat (1/2 cup oil!) and twice as much brown sugar. Love using coconut oil, and less sugar – & it still tastes great!

  41. Dani B says:

    PS – We added huckleberries picked in the wild of Montana where we live, plus a few slivered almonds before eating – DELISH! 🙂

  42. Jennifer says:

    I made this today without the apples. The flavor was delish but the texture (due to eggs) was not my favorite.

  43. Angela says:

    So yummy! Made half batch one day and a full batch 2 days later. Thanks, Mel!

  44. Ariane says:

    Fabulous recipe, even my non-loving oatmeal kids raved about this one. Thank you!

  45. Mikelle says:

    I got a big box of Honeycrisp apples last week and have been eager to try this. I prepped it in jetlast night and baked it this morning

    • Mikelle says:

      Oops! That’s what I get for typing this on my phone. Meant to say that I prepped it in just a few minutes last night and baked it this morning with wonderful results. I sold it to my kids as apple crisp, and the child who loves apple+oatmeal recipes and one of my non-oatmeal-eaters both really liked it. One of my non-oatmeal-eaters wouldn’t try it (she doesn’t like peach cobbler either…something is wrong with her), but I am optimistic that I can win her over with a little persistence. I loved it and I am eager to try it again with other variations. I used coconut oil and was happy that I couldn’t taste the coconut flavor, just the spices. Another winner. Thanks for sharing!

  46. Nita says:

    This oatmeal was great! My kids don’t usually like baked oatmeal but they loved this version. I left out the apples since they don’t like cooked apples. I’m sure it tastes better with the apples and I can’t wait to try it that way!

  47. Kristy says:

    I made this for my family and it was SO GOOD! It was so nice to make it the night before and just pop it in the oven in the morning. It was delicious and filling. The only thing I did different was add raisins. Thank you so much for another awesome recipe!!!

  48. We made this for dinner (as kind of an apple crisp-ish addition to a veggie plate…) and everyone devoured it. I’m excited for leftovers in the morning! We thought it had just the right amount of sweetness. Thanks!

  49. Kelley says:

    My family loves baked oatmeal, but this recipe is now by far our very favorite!! Absolutely delicious and perfect flavors for fall. I followed the recipe, except that I added about 1/2 c of chopped pecans. Thank you for sharing this one, it will be a staple in our breakfast rotation!!

  50. SusanK says:

    Made it this morning – DELISH! Do you think this would freeze okay?

  51. Vanessa says:

    Hi there,
    I just wanted to let you know that I used almond milk for this recipe and it turned out great. I think next time I will make some maple glazed pecans to put on top towards the end of the baking cycle. Delicious! And I love the idea of having this as a breakfast for dinner meal!
    When I make a Mel Meal, my husband asks why I even bother looking anywhere else for recipes. Thanks for your hard work, Mel.

  52. Gilliane says:

    My new favorite breakfast! I just made this recipe this morning and I am planning to make it again for my pre-marathon breakfast next weekend. Delicious, filling, and healthy! I made mine with half the brown sugar and with unsweetened vanilla almond milk. As always you have the BEST recipes. Thanks Mel!

  53. This in the oven now and I’m making your sweet and sour chicken for dinner. It’s a Mel’s recipe kind of day!

  54. Kate says:

    I have made this at least two dozen times since you have posted it. LOVE it. I frequently add a can of pumpkin to beef it up and add a few vitamins, and it works great. (the pumpkin taste is not strong) I have also found if you bake it at 400 it will be done in just less than 30 minutes for those mornings when you aren’t up quite in time. Thanks again, I seriously do not know what I would do with out your ideas and food inspiration in my life.

  55. Kelli Tuttle says:

    Hi Mel, just want you to know how delicious this baked oatmeal is. I have always wanted a way to eat oatmeal but don’t like the texture of traditional oatmeal. This recipe solved my problem. And a batch lasted me all week and made for quick and easy breakfasts. I even experimented and dipped the cold oatmeal piece into French toast batter and fried it and served with real maple syrup. My boyfriend said it was decadent. Thanks for all your fabulous recipes. Thanks, Kelli

  56. Denise says:

    Is it possible to use a dairy alternative, like almond milk? (Didn’t have time to read through all the posts so sorry if you’ve already answered this!)

  57. Rozmin says:

    Will this recipe work well with using bananas?

  58. Vanessa says:

    We love this. It’s our standard Sunday morning breakfast. We do apples and blueberries with a hint of lemon zest. It’s great with the dairy free options for those who need that.
    Leftovers we puree and turn into gluten free pancakes later that week – still working on mastering that – i just usually just make it up as I go.

  59. fmandds says:

    Not quite what I was expecting but I liked it anyways. I thought it would’ve gotten a little more crisp. Next time I’m thinking of reducing the milk to 2 cups, as I still had a scant of liquid pooling at the bottom of my 9×9 pan. But like I said it was still delicious.

  60. Barb Leik says:

    Made this tonight, it is fabulous! Great flavor and very moist – yum!

  61. Kris says:

    I made today and used chopped bananas instead of apples and less sugar for my 18 month old. He loves it! Thanks.

  62. Carolee says:

    Hey Mel! We love this “apple crisp oatmeal” as my kids call it. My husband bought a giant bag of steel cut oats- do you think I could use them in this recipe?

  63. Emery says:

    Has anyone tried using applesauce as a substitute for the coconut oil / applesauce? I have done that in other recipes, and seeing as this is a baked oatmeal with apple, I wondered if maybe it would add a nice touch.

    • Mel says:

      I haven’t tried that sub in particular in this recipe (like you, I’ve used it in other recipes). If you try it here, let me know. I wonder if it would make the baked oatmeal too gummy? Not sure.

  64. Gaby says:

    I made this yesterday. I used half the sugar (only 1/4 c) and it was perfectly sweet. Of course, if I weren’t watching my nutrition I’d bump up the sugar 😛 Thanks for the recipe! It’s great for lazy meal planning (my favorite kind).

  65. Sara says:

    I made this last night for dinner. We loved it! It was perfectly sweetened. Leftovers for breakfast were yummy as well. I’m going to add more apples next time, only because we love them! This was a hit!

  66. Christina says:

    Made this for my son and husband the other day and they loved it! We had some leftover and it heated up nicely with a splash of milk mixed in. I’m not a fan of oatmeal and this made me a fan! Thank you for sharing!

  67. Marie says:

    any fruit is good added in place of the Apples: banana, blueberries, raspberries, peaches,

  68. Christina says:

    Pretty much an apple crisp recipe, honestly.

  69. Sarah says:

    Four of the recipes I just used for our Thanksgiving (Canadian) were yours, Mel, including this one for Sunday breakfast. Delicious! Easy, tasty, and especially well-received on this just-above-freezing morning.

  70. I’ve got it in the fridge for tomorrow morning! I did a half recipe in a 9×9 dish, we’ll see if that works. Looks/smells great! –Meryl

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