Need an easy breakfast to get you through the day? Then you must try this Amish-style baked oatmeal with blueberries. Somewhere between cake, traditional oatmeal, and an oatmeal bar, this no-fuss breakfast is served like a casserole and easily feeds a crowd. Oh, and it's delicious too!
Nothing beats a warm bowl of hearty oatmeal on a cold winter's day. But sometimes I don't want to stand over a pot of oatmeal like a witch stirring a cauldron, waiting for my breakfast. I'm a busy girl, and I need oatmeal fast!
That's why baked oatmeal is such a great alternative. Just toss the ingredients in a bowl, pour them into a baking dish, and the magical oven genie will take care of the rest. The result? A warm, wholesome, flavor-packed morning treat.
What is baked oatmeal?
Baked oatmeal or Amish-style oatmeal is a traditional oatmeal casserole. It uses many of the same ingredients as the stove-top version, but with the addition of eggs and a little baking powder to help bind it all together and rise a bit in the oven.
Additionally, Amish oatmeal can be prepared plain or with toppings such as fruit, maple syrup, or nuts. I love mine with a nice dollop of Greek vanilla yogurt.
Ingredients
Here is what you will need to prepare this baked blueberry oatmeal.
- Milk- Use your favorite milk, such as whole, 1%, 2%, or non-dairy milk.
- Eggs- You will need 2 large eggs.
- Oats- Use old-fashioned oats or rolled oats. Avoid the quick cooking and instant varieties as they just won't cook up the same.
- Butter- Unsalted.
- Baking powder- To help it rise a bit in the oven.
- Salt- Brings the flavors together.
- Maple syrup and brown sugar to sweeten up the oatmeal. I like the contrast between the 2 different sweeteners.
- Vanilla extract- Adds a nice sweet note.
- Cinnamon- A little warm spice complements the blueberries.
- Blueberries- Fresh or frozen blueberries, or you can substitute another fruit here.
See recipe card for quantities.
Instructions
Everything can be prepared in one bowl, then added to your greased pan. It's that easy!
Step 1. Whisk the milk and eggs in a large bowl until combined. Add the remaining ingredients (minus the blueberries), and stir to combine. Finally, add the blueberries and give it a good stir.
Step 2. The mixture will be wet, but that's okay! Next, pour the batter into a greased 9-inch by 9-inch baking pan. Bake at 350°F for 35-45 minutes or until golden brown on top.
*These are abbreviated instructions. Please see the directions for the full list of directions.
👩🍳Expert tip
Reserve a few blueberries to arrange on top of the batter right before placing it in the oven. This will help evenly distribute the fruit in the pan.
How to serve this Amish-style oatmeal
Amish-style oatmeal can be served warm right out of the oven or at room temperature. You can also serve it as is, without any toppings, or you can add your favorites for added texture and flavor. Here are some great ideas for you to try with your oatmeal.
- Splash of milk- This is my husband's favorite!
- Yogurt- Try adding some Greek or regular yogurt. I love topping mine with a dollop of vanilla Greek yogurt. It feels and tastes like whipped cream, but healthier.
- Sweetener- If you have a sweet tooth, you can add a drizzle of maple syrup or honey to the top.
- Nuts- Try adding some pecans, walnuts, or almonds for added crunch.
- Fresh fruit- You can never have enough fruit!
- Spices- Add a dash of cinnamon, cloves, or freshly grated nutmeg.
Storage
Baked oatmeal stores very well. Pre-cut the oatmeal into squares and keep it in the refrigerator for up to 5 days (that's a whole workweek of ready-made oatmeal that can be taken on the go). Store them in a lidded container or wrap them individually. When ready to reheat, microwave for 30-40 seconds or until warm.
FAQ
Rolled oats, or old-fashioned oats, are oat groats that have gone through a steaming and flattening process. In contrast, quick oats, or instant oats, are rolled extra thin and milled for faster preparation. They are also pre-cooked, so they don't work as well in baking recipes.
Baked oats are a healthy breakfast option. Wholesome ingredients such as rolled oats, healthy fats, naturally sweetened fruit, and calcium-rich milk make for a nutrition-packed, whole-grain meal.
More easy breakfast recipes
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Amish-Style Baked Oatmeal with Blueberries
Equipment
- 9-inch by 9-inch baking pan, or equivalent
Ingredients
- 1¼ cups milk any kind
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2½ cups rolled oats or old-fashioned oats not instant
- ⅓ cup maple syrup
- 3 tablespoon brown sugar light or dark
- ½ tablespoon baking powder
- 1½ teaspoon ground cinnamon
- ¼ teaspoon Kosher or fine sea salt
- 4 tablespoon unsalted butter, melted and slightly cooled
- 1¼ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Grease a 9-inch by 9-inch baking pan with butter.
- In a medium-sized bowl, lightly whisk the milk and the eggs.1¼ cups milk, 2 large eggs
- Add the remaining ingredients, (minus the blueberries) to the bowl, and whisk until the ingredients are incorporated.1 teaspoon pure vanilla extract, 2½ cups rolled oats or old-fashioned oats, ⅓ cup maple syrup, 3 tablespoon brown sugar, ½ tablespoon baking powder, 1½ teaspoon ground cinnamon, ¼ teaspoon Kosher or fine sea salt, 4 tablespoon unsalted butter, melted and slightly cooled
- Stir in the blueberries. Pour the mixture into the prepared baking pan. Bake at 350°F for 35-45 minutes until golden brown on top and edges are a bit crispy.1¼ cups fresh or frozen blueberries
- Serve warm or at room temperature.
Notes
- Be sure to measure your pan. If using a smaller pan (8-inch by 8-inch), you may need to add additional baking time. The recipe can also easily be doubled.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Hannah says
tried this today and it was so good. i poured a little milk over it and ate it warm.
DiB says
Love this recipe. Thank you for sharing. Easy to make .
Will continue to make this dish per recipe - no need for changes or substitutes.
I alsoo❤️the way you have written the recipe. Very convenient to follow that you include measurements in the baking instructions!
All a winner!
Jennifer says
That is so great to hear! So happy you enjoyed it.
Nadine P says
I just made this baked oatmeal this morning and it is very good. I did not alter the recipe in any way, made it exactly as written. I will make again.
Jennifer says
So glad you enjoyed it!
Beth says
I made this for a friend who is on a high protein diet, so I put in a vanilla protein shake instead of the milk. I cut out the brown sugar and put a wee less maple syrup in to account for the sugar in the protein shake. Turned out great and I can feel that protein boost!
Jennifer says
What a unique ingredient swap! Glad it worked out and that your friend enjoyed it. Thanks for giving it a try.
Gail Ann Helmick says
Do you refrigerate the leftover?
Jennifer says
Yes, It can be stored in a lidded container and placed in the fridge for up to 5 days.
Jennifer says
If doubling, does one use a 9 X 13" pan, and what is the bake time?
Jennifer says
Yes you can double it in a 9x13 and it should bake for around the same time, maybe add 5 or 10 minutes more, cheching at the 5 minute mark.
Joyce says
Family favorite.
Jennifer says
Here too! Thanks for trying it.
Sam says
made this yesterday morning, and it was really easy. I took some to work this morning and its even better the next day.
Kelly says
I live in an Amish area and am so glad to finally find the type of baked oatmeal I was searching for. Perfectly soft and heavy on the oats. I love putting it on Greek yogurt.
Chris says
I’ve made other baked oatmeal recipes before and haven’t been impressed. I’m so glad I gave this one a try! It’s delicious. I made it using a combo of frozen blueberries and raspberries, then ate it with a smear of plain yogurt on top. Fabulous. This will be great to have on hand for an easy breakfast. Thank you!
Jennifer says
We have it on repeat here too! Thanks for giving it a try🥰
Audra says
Recipe tasted great! I LOVED how the recipe was written with the ingredients and amounts listed in the instructions so I didn’t have to keep flipping back and forth. Amazing!
Jennifer says
Thanks Audra- Yes, it's a great feature- we get a lot of great feedback on that. Glad it was easy to follow!
Tricia says
This is gonna be my go-to baked oatmeal now! I love that it’s easy to adjust for whatever fruit I want to use. My toddlers love blueberries so this was a win! I added some shredded coconut because that just sounded awesome. The texture was perfect, and as we always do with oatmeal, we poured some heavy cream and maple syrup on top. This is now my basis for my baked oatmeal for sure.
Jennifer says
Tricia, my husband does the same thing with the cream! So glad your family enjoyed it.
Josh says
So good with maple syrup and yogurt!
Josh says
Fantastic, healthy, and relatively quick breakfast!
Andrea Abdon says
is it dark or light brown sugar
Jennifer says
Hi Andrea. Either one is fine. I usually have dark brown sugar on hand, but have also made it with light brown sugar.