Amish-Style Apple and Cinnamon Baked Oatmeal

• servings: 8 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

3 cups (300 g) old-fashioned rolled oats

1 1/2 teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

3/4 teaspoon salt

3/4 cup (150 g) lightly packed brown sugar

2 1/2 cups milk

2 large eggs

1 teaspoon vanilla extract

4 tablespoons butter or coconut oil (melted)

2-3 large tart sweet apples (like Honey Crisp or Gala), peeled, cored and diced)

Directions

Lightly grease a 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F (don't preheat the oven if making ahead of time and refrigerating overnight).

In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.

In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.

Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine. (If baking the next day, use regular oil so it doesn’t clump in the fridge)

Arrange the diced apples (or even shredded work) evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning and let it sit on the counter while preheating the oven).

Bake for 35-45 minutes until the top is golden and the mixture is setup and not super jiggly.

Serve warm or at room temperature with a little milk poured over the top, if you want.

Notes

I used 8.5” x 10.5” glass dish. Bake until 160 degrees at least.

I increased the amount of sugar from what was written to 150 g (increase of 1/4 cup).

Nutrition

• Calories: 305 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Cholesterol: 65 mg
• Sodium: 404 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 5 g
• Total Sugars: 25 g
• Protein: 8 g