Let me paint you a picture: It’s a crisp fall morning, the house smells like cinnamon and apples, and you’re curled up with a warm bowl of baked oatmeal that’s crispy on top, creamy in the middle, and packed with cozy flavors. This Amish-Style Apple and Cinnamon Baked Oatmeal is my go-to for busy mornings, lazy weekends, and even breakfast-for-dinner nights.
I first stumbled on this recipe when my cousin Julianne emailed it to me. I made it that same afternoon (yes, at 3:53 PM—don’t judge), 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.
Why This Recipe Works
Make-ahead magic: Assemble the night before, bake in the morning. Breakfast hero status unlocked.
Customizable: Skip the apples, add nuts or raisins—make it your own.
Kid-approved: My picky eater calls it “apple pie oatmeal.” Sold.
Ingredients & Swaps
(Quantities in the recipe card!)
Oats: 3 cups old-fashioned rolled oats. Quick oats work, but texture will be softer.
Apples: 2-3 large tart-sweet varieties (Honeycrisp or Gala). Peeled and diced for even baking.
Milk: 2½ cups. Dairy or plant-based—your call.
Eggs: 2 large. Flax eggs for a vegan twist.
Sweetener: ½ cup brown sugar. Maple syrup or coconut sugar for a refined sugar-free option.
Spices: Cinnamon, nutmeg, and a pinch of salt. Pumpkin pie spice for extra warmth.
Fat: 4 tbsp melted butter or coconut oil. Adds richness and helps crisp the top.
Optional Add-Ins:
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