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
Ingredients
- 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
Reviews
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.
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!
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!
Anything oatmeal is a favorite of mine. I followed the recipe exactly and it turned out good!
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.
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!
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!
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! :)
how would I swap for steel cut, long cooking? have some to use up before winter is over
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.