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

Servings: 8

Prep Time: 20 Minutes

Cook Time: 40 Minutes

Total Time: 60 Minutes

INGREDIENTS

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)

INSTRUCTIONS

1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
4. Add the milk mixture to the oat mixture, along with the melted butter.
5. Scatter the apples evenly on the bottom of the prepared baking dish.
6. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top.
7. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.