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Amish Baked Oatmeal Recipe
Amish Baked Oatmeal Recipe photo by Taste of Home

Amish Baked Oatmeal Recipe

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4.5 40
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The first time I had this treat was at a bed-and-breakfast in Lancaster, Pennsylvania. To me, it tasted just like a big warm-from-the-oven oatmeal cookie! —Colleen Butler, Inwood, West Virginia
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings


  • 1-1/2 cups quick-cooking oats
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 egg
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Warm milk
  • Fresh fruit and/or brown sugar, optional

Nutritional Facts

1 serving (1 each) equals 235 calories, 10 g fat (6 g saturated fat), 59 mg cholesterol, 460 mg sodium, 31 g carbohydrate, 2 g fiber, 5 g protein.


  1. Preheat oven to 350°. Combine the first eight ingredients; mix well. Spread evenly in a greased 13x9-in. baking pan.
  2. Bake 25-30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired. Yield: 6 servings.
Originally published as Amish Baked Oatmeal in Country Woman March/April 1997, p31

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Reviewed Apr. 9, 2016

"Did not have much taste. Will not make again."

Reviewed Apr. 6, 2016

"I agree with other reviewers: cut the sugar and butter in half, and change the size of the baking dish. I use 1/4 cup of pure brown cane sugar, and substitute 1/8 cup of coconut oil for the butter (just my preference--healthier, and adds a hint of coconut flavor). I bake it for 20-25 minutes in a glass bread loaf dish. FREAKING DELICIOUS! Only serves 2, maybe 3 people. The 4 star rating is not for taste, but because of the adjustments needed with sugar, butter, baking dish and number of servings. Those need to be pretty close for 5 stars. That said, with the adjustments, this is the best oatmeal I've ever had!"

Reviewed Apr. 4, 2016

"Have made this several times, use 1/4 cup of sugar instead of 1/2 cup."

Reviewed Dec. 24, 2015

"Double this and my adult kids devour it - a family favorite. I use brown vs, white sugar."

Reviewed May. 14, 2015

"This is excellent. However, I quadruple this recipe and then it is the perfect amount for a 9x13 pan. Then I would say it feeds around 10 people. I cut back on the sugar a little and do half brown sugar half white sugar, and use a little less butter. You can compare this to the brown sugar baked oatmeal recipe on this site. That makes much more in a 9x13, a little too much, and isn't quite as good."

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