ADVERTISEMENT
Crispy on top, creamy in the center, and infused with fall spices—this is comfort in a bowl.
Picture this: a brisk autumn morning, the scent of cinnamon and apples drifting through the house, and you’re curled up with a warm bowl of baked oatmeal that tastes like a hug. This Amish-inspired Apple Cinnamon Baked Oatmeal is my go-to for busy weekdays, slow weekends, and even breakfast-for-dinner nights.
I first tried it thanks to my cousin Julianne, who emailed me the recipe one random afternoon (yes, 3:53 PM—don’t judge). I baked it immediately, and it’s been a family favorite ever since. The best part? You can prep it the night before, pop it in the oven in the morning, and still hit snooze twice.
🧂 Ingredients
| Category | Ingredient | Notes |
|---|---|---|
| Oats | 3 cups old-fashioned rolled oats | Quick oats work, but texture will be softer |
| Apples | 2–3 large (Honeycrisp or Gala) | Peeled and diced for even baking |
| Milk | 2½ cups | Dairy or plant-based |
| Eggs | 2 large | Flax eggs for a vegan option |
| Sweetener | ½ cup brown sugar | Maple syrup or coconut sugar for refined sugar-free |
| Spices | Cinnamon, nutmeg, pinch of salt | Add pumpkin pie spice for extra warmth |
| Fat | 4 tbsp melted butter or coconut oil | Adds richness and helps crisp the top |
| Optional Add-Ins | Chopped walnuts or pecans (½ cup) | |
| Raisins or dried cranberries (½ cup) | ||
| Caramel sauce (for serving) |
see more in the next page
ADVERTISEMENT
