This recipe is originally from Once Upon A Chef, with some modifications I have made.
It’s called Amish-style baked oatmeal with apples, raisins and walnuts. I love it because an hour in your kitchen yields breakfast for a week (and the house smells wonderful!). I prefer to use dried cranberries, cherries or blueberries instead of raisins. Slice it into 8 servings (not 6 as the original recipe suggests) and have it with vanilla yogurt. You could also heat it up, and serve it with a warm milk product of your choice.
Use gluten free oats if that is a dietary restriction for you. Substitute a plant based milk, coconut oil and egg substitute and you would have a tasty vegan breakfast!
Amish-Style Baked Oatmeal
Adapted from Jennifer Segal
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
2 cups old-fashioned rolled oats (not instant)
1/2 cup light brown sugar
1 cup chopped walnuts or pecans, divided
1/2 cup dried cranberries, cherries or blueberries
3 tablespoons (or more!) chopped candied ginger
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2 tart yet sweet baking apples, such as Honey Crisp, cut into 1/2-inch chunks (about 2 cups)
- Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
- Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter the apples evenly on the bottom of the prepared baking dish.
- Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top.
- Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.