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.
- 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
Stages of cooking
Begin by combining the oats, half of the nuts, raisins, brown sugar, baking powder, salt and cinnamon in a bowl.
In a separate bowl, make the custard by whisking together the eggs, milk and vanilla.
Combine the custard with oat mixture and melted butter.
Arrange the chopped apples in a baking dish.
Top with the oat mixture and sprinkle remaining walnuts over top.
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.