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Amish Baked Oatmeal Recipe
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Amish Baked Oatmeal Recipe

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4.5 40 51
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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

Ingredients

  • 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

235 calories: 1 each, 10g fat (6g saturated fat), 59mg cholesterol, 460mg sodium, 31g carbohydrate (17g sugars, 2g fiber), 5g protein .

Directions

  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


Reviews for Amish Baked Oatmeal

AVERAGE RATING
(51)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (8)
3 Star
 (6)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
howerygoose
Reviewed Apr. 9, 2016

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

MY REVIEW
tupw7
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!"

MY REVIEW
fisherofmendf
Reviewed Apr. 4, 2016

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

MY REVIEW
anngemmel
Reviewed Dec. 24, 2015

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

MY REVIEW
Ashaline
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."

MY REVIEW
DebHorton
Reviewed Sep. 21, 2014

"Only feeds 3 or 4 people because it is SOOOOOO delicious! Easy to put together in the morning and everyone loves it."

MY REVIEW
ahmom
Reviewed Aug. 2, 2014

"MMMMMMMMMMMMMMMM"

MY REVIEW
corndelia
Reviewed Mar. 1, 2014

"One of my favorite breakfasts"

MY REVIEW
daltstatt
Reviewed Jan. 19, 2014

"This recipe is not calculated correctly. As its written, it only feeds three people and does not fit in a large casserole dish.

Needs a little cinnamon, but is still tasty. I added some chopped apple before baking and it came out nice. I also used half regular sugar and half brown.
I like a warm breakfast, and this is great to make the night before, and warm up in the microwave in the morning at work."

MY REVIEW
pajamaangel
Reviewed Jan. 1, 2014

"This is a really good recipe. I finished mine off with brown sugar and raspberries."

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