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Amish Baked Oatmeal

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


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


  • Preheat oven to 350°. Combine the first eight ingredients; mix well. Spread evenly in a greased 13x9-in. baking pan.
  • 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.
Nutrition Facts
1 serving: 235 calories, 10g fat (6g saturated fat), 59mg cholesterol, 460mg sodium, 31g carbohydrate (17g sugars, 2g fiber), 5g protein.
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  • Diana
    Feb 22, 2021

    I alway double or Triple. But still bake in a 9x13. Needs to bake a little longer. I Often add more oats as we like it dryer. I use quick oats or rolled oats. Both work. I only use brown sugar not white sugar. Great with fresh or frozen blueberries. Or mini chocolate chips. You can also add peanut butter. I direct a camp and also work with lots of college kids. This is a favorite. Even my pickiest eating grandchild loves this! Holds very well.

  • Merryme57
    Aug 18, 2020

    hello all - great flavors in this recipe; however; didn't ANYONE either than myself have a bit of trouble with this - the portion ratio to 13x9x2 baking dish was not a good thing - I chose to follow recipe exactly in that I cook without measuring, but always begin a new recipe just "as is" and tweak.. not a good result for me - would be grateful for comments in that I cannot believe I am the only one who had an issue!

  • Spotted-Doe
    Apr 2, 2020

    I adore this recipe. I've made it a couple dozen times now and recommend using half the sugar as others have stated. I halve the recipe, still using a full egg, and bake it in the toaster oven for around 15 minutes. My toaster oven came with a tray about 7.5 x 8.5 x .75 inches that I use and it works perfectly. I love a warm breakfast when I don't have to turn on the oven!

  • tammycookblogsbooks
    Dec 22, 2019

    Anything oatmeal is a favorite of mine. I followed the recipe exactly and it turned out good!

  • Orbs
    Dec 5, 2019

    Delicious and easy! It's a convenient breakfast before work. I hydrated dried blueberries; and added them and cut up dates for toppings. Thank you, Colleen, for sharing this recipe.

  • JGa2595176
    Jun 11, 2019

    With this recipe as written, I use an 8x8 dish. Great meal for a hearty start to day. I switch up fruit depending on the season. For a richer taste, I use warm cream on top. Fantastic!

  • Gretchen
    Feb 3, 2019

    I just found this recipe a couple of months ago, and I love it! It is so easy to make and all of the ingredients are things most people have in their pantry! I liked that you don’t add any spices to this recipe, therefore you can use it as a base for any toppings. We seem to like it best with warm milk and berries on top! I am from the Lancaster Pennsylvania area and I think this is great! Thanks for the great recipe! Also, sometimes I use half white sugar and half light brown sugar! It tastes great!

  • Michelle
    Apr 25, 2018

    I make this at least once a week for a camp I work at. It's definitely our signature dish. :) We actually add cinnamon (1t) and nutmeg (1/4t). We serve it with warm peaches and half and half. SO GOOD! :)

  • cjados
    Feb 11, 2018

    how would I swap for steel cut, long cooking? have some to use up before winter is over

  • KristineChayes
    May 1, 2017

    I quadrupled this recipe for a brunch gathering, added 1-1/2 cups mixed berries and 1 tsp. cinnamon, halved the salt. Baked in a 13"X9" pan. Made nice thick pieces, very moist, very tasty.