Crispy on top, creamy in the center, and infused with fall spices—this is comfort in a bowl.
Picture this: a brisk autumn morning, the scent of cinnamon and apples drifting through the house, and you’re curled up with a warm bowl of baked oatmeal that tastes like a hug. This Amish-inspired Apple Cinnamon Baked Oatmeal is my go-to for busy weekdays, slow weekends, and even breakfast-for-dinner nights.
I first tried it thanks to my cousin Julianne, who emailed me the recipe one random afternoon (yes, 3:53 PM—don’t judge). I baked it immediately, and it’s been a family favorite ever since. The best part? You can prep it the night before, pop it in the oven in the morning, and still hit snooze twice.
🧂 Ingredients
Category Ingredient Notes
Oats 3 cups old-fashioned rolled oats Quick oats work, but texture will be softer
Apples 2–3 large (Honeycrisp or Gala) Peeled and diced for even baking
Milk 2½ cups Dairy or plant-based
Eggs 2 large Flax eggs for a vegan option
Sweetener ½ cup brown sugar Maple syrup or coconut sugar for refined sugar-free
Spices Cinnamon, nutmeg, pinch of salt Add pumpkin pie spice for extra warmth
Fat 4 tbsp melted butter or coconut oil Adds richness and helps crisp the top
Optional Add-Ins Chopped walnuts or pecans (½ cup)
Raisins or dried cranberries (½ cup)
Caramel sauce (for serving)
👩🍳 Instructions
ADVERTISEMENT
