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. You just toss all 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 compliments the blueberries.
- Blueberries- Fresh or frozen blueberries or you can substitute another fruit here.
See recipe card for quantities.
Equipment
You will need a 9" baking pan, a bowl, and something to stir it all together.
How to prepare Amish-style oatmeal
Start by preheating the oven to 350°F. Next, you will whisk together the milk and the eggs in a bowl. Lastly, add the remaining ingredients and stir until combined. Pour the batter into a greased 9-inch baking pan. Then bake it for 35-45 minutes until golden brown on top. Easy, breezy!
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 like a casserole 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. He loves extra warmed milk in his oatmeal no matter how it's prepared.
- 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 some 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, just toss in the microwave for 30-40 seconds until the desired temperature.
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 like rolled oats, healthy fats, naturally sweetened fruit, and calcium-rich milk make for a nutrition-packed meal whole grain meal.
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Amish-Style Baked Oatmeal with Blueberries
Equipment
- 9" by 9" baking pan
Ingredients
- 1¼ cups milk
- 2 large eggs
- 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
- 1¼ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Grease a 9" by 9" 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
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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🥰