Description

It’s a crisp fall morning, the house smells like cinnamon and apples, and you’re curled up with a warm bowl of baked oatmeal that’s crispy on top, creamy in the middle, and packed with cozy flavors. This Amish-Style Apple and Cinnamon Baked Oatmeal is my go-to for busy mornings, lazy weekends, and even breakfast-for-dinner nights.

The best part? You can prep it the night before, pop it in the oven in the morning, and still hit snooze twice.

Why This Recipe Works:

Make-ahead magic: Assemble the night before, bake in the morning. Breakfast hero status unlocked.
Customizable: Skip the apples, add nuts or raisins—make it your own.
Kid-approved: My picky eater calls it “apple pie oatmeal.” Sold.

Ingredients

Scale

3 cups old-fashioned rolled oats
1½ tsp baking powder
2 tsp ground cinnamon
¼ tsp ground nutmeg
¾ tsp salt
½ cup lightly packed brown sugar
2½ cups milk (dairy or plant-based)
2 large eggs
1 tsp vanilla extract
4 tbsp melted butter or coconut oil
2–3 large apples (Honeycrisp or Gala), peeled and diced

Instructions

Prep: Grease a 9×13-inch baking dish. Preheat oven to 325°F (165°C).
Mix Dry Ingredients: Whisk oats, baking powder, cinnamon, nutmeg, salt, and brown sugar in a large bowl.
Combine Wet Ingredients: In a separate bowl, whisk milk, eggs, and vanilla.
Assemble: Pour wet ingredients into dry. Stir in melted butter or coconut oil.
Layer: Scatter apples in the dish. Pour oatmeal mixture over top. (Cover and refrigerate overnight if prepping ahead.)
Bake: Bake at 325°F for 35-45 minutes until golden and set. Cool slightly before serving.

Notes

Make-Ahead: Assemble and refrigerate overnight. Bake in the morning.

Storage: Keep leftovers airtight in the fridge 3-4 days. Reheat individual portions in the microwave or slice and freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 8
Calories: 285
Sugar: 42g
Fat: 10g
Carbohydrates: 42g
Protein: 8g

Keywords: breakfast, oatmeal, apple, cinnamon, baked, casserole, make-ahead