Time
50 min
Serving
6 persons
Calories
411
Baked oatmeal is a traditional and comforting Amish breakfast casserole. Unlike regular oatmeal, which is made on the stove-top and has a porridge-like consistency, baked oatmeal is made in the oven and has a consistency similar to that of bread pudding. There are endless variations — the recipe is easily adapted with whatever fruits and nuts you have on hand.
Ingredients
- old-fashioned rolled oats: 2 cup (not instant)
- light brown sugar: 0.75 cup
- walnuts or pecans: 1 cup (divided)
- raisins: 0.5 cup
- baking powder: 1 tsp
- cinnamon: 2 tsp
- salt: 0.5 tsp
- egg: 2 Tbsp (large)
- milk: 2 cup
- vanilla extract: 1 tsp
- unsalted butter: 4 Tbsp (melted, plus more for greasing the dish)
- tart: 2 piece (yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups))
- apple: 2 piece
Metric Conversion
Stages of cooking
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Ingredients.
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Begin by combining the oats, half of the nuts, raisins, brown sugar, baking powder, salt and cinnamon in a bowl.
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In a separate bowl, make the custard by whisking together the eggs, milk and vanilla.
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Combine the custard with oat mixture and melted butter.
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Arrange the chopped apples in a baking dish.
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Top with the oat mixture and sprinkle remaining walnuts over top.
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Bake for about 40 minutes, until the oats are set and the top is golden. Be sure to save some leftovers; oddly, this dish is just as delicious — if not more so — cold out of the refrigerator the next day.
