Amish-Style Apple Cinnamon Oatmeal (Print Version)
# Ingredients:
01 -
3 cups (300 g) old-fashioned rolled oats
02 -
1 ½ teaspoons baking powder
03 -
2 teaspoons ground cinnamon
04 -
¼ teaspoon ground nutmeg
05 -
¾ teaspoon salt
06 -
½ cup (106 g) lightly packed brown sugar
07 -
2 ½ cups milk
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
4 tablespoons butter or coconut oil, melted
11 -
2-3 large tart sweet apples, peeled, cored and diced
# Instructions:
01 -
Lightly grease an 8x12-inch, 9x13-inch, or 9x9-inch baking pan with nonstick cooking spray, and set it aside. Preheat the oven to 325°F (if not refrigerating overnight).
02 -
In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar.
03 -
In a separate bowl or liquid measuring cup, whisk together the milk, eggs, and vanilla extract.
04 -
Pour the wet mixture over the dry ingredients and add the melted butter or coconut oil. Stir until combined.
05 -
Arrange the diced apples evenly over the bottom of the prepared baking dish. Pour the oatmeal mixture over the top.
06 -
You can cover and refrigerate the dish overnight or bake immediately. If refrigerated, uncover before baking.
07 -
Bake in the preheated oven for 35-45 minutes until the top is golden, and the mixture is set (not overly jiggly).
08 -
Serve warm or at room temperature. Optionally, pour a little milk over the top before serving.
# Notes:
01 -
Add nuts or raisins to the dry ingredients before mixing in the wet mixture, if desired.
02 -
If refrigerating overnight, some apples may rise to the top and brown slightly, but this does not affect the flavor.
03 -
For traditional Amish-style baked oatmeal, omit the apples.
04 -
Adjust the pan size for different thicknesses; smaller pans result in thicker oatmeal.