Amish-Style Apple and Cinnamon Baked Oatmeal

Crispy on top, creamy in the center, and infused with cozy fall spices—this is comfort in a bowl.

Introduction

Picture this: a brisk autumn morning, the scent of cinnamon and apples drifting through the kitchen, and a warm bowl of baked oatmeal waiting for you at the table. That’s exactly what this Amish-inspired Apple Cinnamon Baked Oatmealdelivers.

This recipe is hearty, wholesome, and just sweet enough to satisfy without being over the top. It’s perfect for busy weekday mornings, leisurely weekend brunches, or even as a breakfast-for-dinner option. Best of all, you can prep it the night before—just pop it in the oven in the morning, and breakfast is served.

The inspiration for this dish came from my cousin Julianne, who emailed me the recipe one random afternoon. I tried it immediately, and it’s been a family favorite ever since. Now, I’m sharing it with you—because recipes like this are meant to be passed on.

Ingredients

3 cups old-fashioned rolled oats (quick oats work, but texture will be softer)
2–3 large apples (Honeycrisp or Gala, peeled and diced)
2½ cups milk (dairy or plant-based)
2 large eggs (or flax eggs for vegan option)
½ cup brown sugar (or maple syrup/coconut sugar for refined sugar-free)
1½ teaspoons baking powder
2 teaspoons cinnamon
¼ teaspoon nutmeg
¾ teaspoon salt
1 teaspoon vanilla extract
4 tablespoons melted butter or coconut oil
Optional add-ins:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
- Caramel sauce for drizzling

Instructions

1. Prep the Pan

Grease a 9×13-inch baking dish (or use a 9×9 for thicker slices). Lining with parchment paper makes cleanup a breeze.

2. Mix Dry Ingredients

In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar (or chosen sweetener). This creates your warm, spiced base.

3. Combine Wet Ingredients

In another bowl or large measuring cup, whisk together the milk, eggs, and vanilla extract until smooth.

4. Bring It Together

Pour the wet mixture into the dry ingredients. Add the melted butter or coconut oil, and stir until everything is well combined. The mixture will look soupy—don’t worry, that’s exactly how it should be.

5. Layer & Bake

Spread the diced apples evenly across the bottom of your baking dish. Pour the oatmeal mixture on top, making sure the apples are fully covered.

If prepping ahead: Cover and refrigerate overnight.
Bake: At 325°F (160°C) for 35–45 minutes, or until golden brown and just set. A little jiggle in the center is fine—it will firm up as it cools.

Pro Tips

Mix Your Apples: Use both tart and sweet varieties (like Granny Smith + Honeycrisp) for extra depth of flavor.
Get the Crunch: For a crispier top, broil the oatmeal for 1–2 minutes at the end of baking. Keep a close eye—it browns quickly!
Make Ahead & Freeze: Bake, cool completely, slice into squares, and freeze for up to 3 months. Reheat in the oven or microwave for an easy breakfast anytime.

Serving Ideas

Serve warm with a drizzle of maple syrup, a dollop of yogurt, or even a splash of cream. For a dessert-worthy twist, add a drizzle of caramel sauce over the top.

Conclusion

This Amish-Style Apple and Cinnamon Baked Oatmeal is the kind of recipe that turns ordinary mornings into something special. It’s nourishing, flexible, and deeply comforting—the perfect blend of tradition and everyday practicality. Whether you enjoy it fresh from the oven or from the freezer stash on a busy morning, this baked oatmeal is sure to become a staple in your kitchen too.