Baked Apple Oatmeal

Square close up shot of a pan of Amish baked oatmeal recipe.

5 from 5 votes

Grated apples and warm cinnamon baked into a hearty oat casserole with crisp, caramelized edges and a soft center. It stirs together in one bowl and reheats beautifully all week.

Course Breakfast

Cuisine American, Amish

Keyword amish baked oatmeal, amish baked oatmeal recipe, baked apple oatmeal, baked oatmeal, baked oatmeal with apples

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 377kcal

Author Blair Lonergan

Ingredients

½ cup (1 stick) salted butter, melted and cooled
2 large eggs, beaten
1 cup packed light brown sugar
3 cups quick oats ("instant oats")
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 cup milk (I use 2%)
2 medium apples, grated (you do not need to peel them)
For serving: warm milk or cream, brown sugar, butter, maple syrup, nuts, fresh fruit

Instructions

Preheat oven to 350°F. Grease a 9 x 13-inch baking dish and set aside.
Whisk together the melted butter, eggs, and brown sugar in a large bowl until smooth.
Add the oats, baking powder, cinnamon, salt, milk, and grated apples. Stir until no dry oats remain. The mixture will look loose and wet.
Transfer to the prepared baking dish and spread into an even layer.
Bake for 40 to 45 minutes, until lightly browned at the edges and set in the center. A knife inserted in the middle should come out mostly clean with a few wet crumbs.
Slice into squares and serve warm with milk and other toppings.

Notes

Apple choice matters. Firm apples like Granny Smith, Honeycrisp, Braeburn, and Jonagold hold their shape. Softer apples like Gala and Fuji melt into the oats.
Grating versus dicing. Grated apple (skin on) melts in and adds moisture. For visible chunks of apple, peel and dice small instead.
Oat swap. Old-fashioned rolled oats work but bake up chewier. Do not use steel cut oats.
Use whole or 2% milk for the best texture. Almond, oat, soy, and coconut milk also work. Choose unsweetened.
Pan type changes the timing. Metal, dark, and cast iron pans bake faster than glass or ceramic. Start checking at 35 minutes.
For a smaller batch, halve all ingredients and bake in an 8-inch square pan for 35 to 40 minutes.
Salt note. Between the salted butter and the full teaspoon of salt, this is well seasoned so that it's not too bland. Scale back to ¾ teaspoon if you are sensitive to sodium.
Storage. Refrigerate up to 4 days or freeze up to 1 month. Reheat with a splash of milk so it does not dry out.

Nutrition