By Kevin Williams
Oatmeal is a beloved breakfast for the Amish year-round, but on cold winter mornings a steaming bowl becomes especially comforting. This recipe isn’t just ordinary oatmeal—it’s an especially flavorful baked oatmeal that many consider exceptional.
This baked oatmeal was tested by recipe-tester Barbara and comes from an Amish woman in Ohio.
About the recipe, Barbara wrote: “Mr. liked it, too. He loved the taste of the oats—not too sweet. Very pleased with this recipe. The brown sugar brings out the oats’ flavor. It’s very filling; he had a half-and-half serving with milk.”
Getting ready to sow oats!
Amazingly flavorful baked oatmeal
Amanda Yoder’s Baked Oatmeal
Ingredients:
– 2 cups butter, melted
– 2 eggs
– 2 cups brown sugar
– 3 cups quick oats
– 2 tsp baking powder
– 1 tsp salt
– 1 cup milk
Directions:
1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the melted butter, eggs, and brown sugar until smooth.
3. Stir in the quick oats, baking powder, and salt. Add the milk and mix until combined.
4. Pour the mixture into a greased 9 x 13-inch baking pan and spread evenly.
5. Bake for 20 to 30 minutes, or until the top is set and lightly golden.
6. Serve warm with additional milk and fresh or frozen fruit if desired.
Notes: This recipe yields a rich, filling baked oatmeal with a pronounced oat flavor balanced by brown sugar. For a firmer texture, bake a few minutes longer; for a softer, more custardy result, check it at 20 minutes. You can customize with nuts, cinnamon, or fruit mixed in before baking, or top with fruit and a splash of milk when serving.