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Friday, January 21, 2022

Easy Overnight Baked Amish Oatmeal

If oatmeal is the breakfast of choice at your house, you will want to add this delicious Easy Overnight Baked Amish Oatmeal to your list of recipes on rotation! You will love it...


Through the years I have noticed quite a few recipes for baked oatmeal. Many contained added fruit. Also through the years I never got around to trying any of those same baked oatmeal recipes. Then I stumbled upon this recipe for Easy Overnight Baked Amish Oatmeal, baked without fruit, and just a touch of sugar. Just right to make with pantry ingredients for a hot delicious breakfast anytime. Plus with leftovers, I like the fact that I can have a delicious breakfast with just a quick reheat in the microwave.



Also through the years, I have noticed my desire for wanting to eat breakfast waning...But oatmeal in one form or another is always looked forward to. Plus it seems to settle right in comfortably, is easy to digest while letting me carry on with my day of activities that must get done and those I want to get done. Funny that the two lists don't have many tasks crossing over making my day a busy one! Oatmeal always keeps me going until lunch, funny eggs never do...


I eat oatmeal pretty much every day. So coming across Easy Overnight Baked Amish Oatmeal was a good thing! Y
ou stir it up the day before, let it rest in the refrigerator overnight, and bake it the next day. Effectively soaking your grains for better digestion. When ready to bake, give it a final stir, pour the oatmeal into a baking pan and get breakfast going while you do other things, or simply sit and enjoy your morning coffee...you can also mix and store right in the baking pan if you choose. 

Of course, there is absolutely no reason that you could not add some chopped fruit or berries before baking and yes, that would be delicious. I prefer adding the fruit over the top for one very important reason, I don't want to eat the same flavor of oatmeal morning after morning until it is gone. The curse of small families will always be, leftovers that you get tired of before they are eaten!


Some thoughts on this recipe:

You may bake in a 9X13 pan for crispy edges or a 9X9 pan for a thicker pan of oatmeal. 

While I prefer to mix and store in the refrigerator in a mixing bowl, feel free to mix and store right in the baking pan. 

If you prefer softer oatmeal use quick oats, regular old-fashioned oats offer a delicious toothy chew!

Like quick bread, the oats are done when the middle is set and offers spring back with touched lightly. 

Ingredients needed for this recipe:
  • oatmeal
  • evaporated milk
  • brown sugar
  • maple syrup
  • salt
  • eggs
  • baking powder
  • vanilla
  • oil
You will also need the following:
  • baking pan 
  • mixing bowl
  • measuring cups
  • measuring spoons
  • whisk
  • silicone spatula
Now we are ready to begin!



Easy Overnight Baked Amish Oatmeal
inspired by: Mel's Kitchen Cafe
350-degree oven for baking 

3 c oatmeal, we used old fashioned rolled oats
1 12 oz can evaporated milk
1/3 c oil, we used avocado oil
1/2 c brown sugar
1/4 c maple syrup
2 eggs
1 t vanilla 
3/4 t salt
1 1/2 t baking powder

In a medium-sized mixing bowl, whisk together the eggs, brown sugar, and maple syrup until foamy. 

Add the evaporated milk, oil, salt, baking powder, and oats. 


Whisk until completely mixed, making sure that all the oats have been coated with the liquid.

Cover and place in the refrigerator until the following morning. 

The next morning, preheat the oven to 350-degrees. Prepare the baking pan, remove the oat mixture from the refrigerator, stir well. 

Pour into the baking pan, bake 25 - 30 minutes until golden and the center springs back when lightly touched. Let cool briefly, then serve with milk. 

Storage options for Easy Overnight Baked Amish Oatmeal. Store the cooked oatmeal covered in the refrigerator for up to 5 days. Reheat gently in a microwave before serving, if desired. I do not recommend freezing for longer storage. 


UPDATE:  For your convenience, a "copy and paste" version of Easy Overnight Baked Amish Oatmeal has been included below. 

#wholefoodingredients

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Printable "copy and paste" version:
Easy Overnight Baked Amish Oatmeal
inspired by: Mel's Kitchen Cafe
350-degree oven for baking 

3 c oatmeal, we used old fashioned rolled oats
1 12 oz can evaporated milk
1/3 c oil, we used avocado oil
1/2 c brown sugar
1/4 c maple syrup
2 eggs
1 t vanilla 
3/4 t salt
1 1/2 t baking powder

In a medium-sized mixing bowl, whisk together the eggs, brown sugar, and maple syrup until foamy. 

Add the evaporated milk, oil, salt, baking powder, and oats. 

Whisk until completely mixed, making sure that all the oats have been coated with the liquid.

Cover and place in the refrigerator until the following morning. 

The next morning, preheat the oven to 350-degrees. Prepare the baking pan, remove the oat mixture from the refrigerator, stir well. 

Pour into the baking pan, bake 25 - 30 minutes until golden and the center springs back when lightly touched. Let cool briefly, then serve with milk. 

Storage options for Easy Overnight Baked Amish Oatmeal. Store the cooked oatmeal covered in the refrigerator for up to 5 days. Reheat gently in a microwave before serving, if desired. I do not recommend freezing for longer storage. 

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Would you like to comment?

  1. Looks good! Thanks so much for linking up at the 25 and Done Link Party 3. Shared onto Fb, Pn, and Tw!

    ReplyDelete
    Replies
    1. Thanks so much Dee, I love sharing with the 25 and Done Link Parties!

      Delete
  2. When I was a small child, I remember going to my grandmother's house for overnight oatmeal, slow cooked (or maybe it was soaked first, then cooked?) in one of those triangular heavy cast metal pots. We loved the whole ritual.

    ReplyDelete
    Replies
    1. We did not eat oatmeal in my childhood home very often, now it is my go-to breakfast! Thanks for stopping by, I appreciate it an loved hearing about your grandmother's house! It sounds like your grandmother was as important to you, as mine was to me...

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  3. What a wonderful and filling breakfast. Thank you. I came over from Pink Saturday. Have a wonderful weekend.

    ReplyDelete
  4. The instant stuff is OK in a pinch but there is nothing like homecooked oatmeal!

    ReplyDelete
  5. Hmm…we have made a version of this before. We call it “muffin bread” because it’s basically my muffin recipe in a sheet pan. Maybe I’ll make some for breakfast.

    Thanks so much for sharing this at the Sunday Sunshine Blog Hop!

    Laurie
    Ridge Haven Homestead

    ReplyDelete
  6. This will make for a good and hearty breakfast that is so delicious. Thanks for sharing the recipe. #HomeMattersParty

    ReplyDelete
  7. Sounds great! Thanks for sharing at the What's for Dinner party. Have a great weekend.

    ReplyDelete

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