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 oatmeal based recipes on rotation! I guarantee 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. Maybe it was the added fruit, I don't really know. 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. And, since there is no fruit baked in, you can add your favorite, to the top of your bowl...
I now take the time needed to cook the food I will want to eat!
It seems like commonsense but, when we are busy, sometimes cooking takes a backseat to all the other chores. And then this happened, I noticed my desire for wanting to eat breakfast waning...to the point, sometimes it is noon before I realize, I have not had breakfast yet! But having cooked 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, yet eggs never do...
Such a fun and delicious change for our morning menu.
I eat oatmeal pretty much every day, in one form or another. So coming across Easy Overnight Baked Amish Oatmeal was a good thing indeed! You 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, saving on dirty dishes...
I could make this weekly and not grow tired of it, so easy to change up with fresh fruit.
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 this very important reason. I don't want to eat the same flavor of oatmeal morning after morning until it is gone. It is the curse of small families, leftovers that you get tired of before they are eaten in full!
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
UPDATED: 05.29.2024
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.
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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
UPDATED: 05.29.2024
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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Looks good! Thanks so much for linking up at the 25 and Done Link Party 3. Shared onto Fb, Pn, and Tw!
ReplyDeleteThanks so much Dee, I love sharing with the 25 and Done Link Parties!
DeleteWhen 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.
ReplyDeleteWe 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...
DeleteWhat a wonderful and filling breakfast. Thank you. I came over from Pink Saturday. Have a wonderful weekend.
ReplyDeleteHello! And thanks for stopping by, I appreciate it!
DeleteThe instant stuff is OK in a pinch but there is nothing like homecooked oatmeal!
ReplyDeleteI agree! Thanks for dropping by!
DeleteHmm…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.
ReplyDeleteThanks so much for sharing this at the Sunday Sunshine Blog Hop!
Laurie
Ridge Haven Homestead
I have to say, it is my new favorite!
DeleteThis will make for a good and hearty breakfast that is so delicious. Thanks for sharing the recipe. #HomeMattersParty
ReplyDeleteDonna, you are very welcome, thanks for hosting!
DeleteSounds great! Thanks for sharing at the What's for Dinner party. Have a great weekend.
ReplyDeleteHelen, thank you so much, and thanks for hosting!
DeleteVisiting again to say thanks so much for linking up at Food Friday 18 for Breakfast Recipes. Shared.
ReplyDeleteThank you Dee! As always thanks for sharing such a nice link-up blog hop!
DeleteI love a good breakfast recipe that can be prepped ahead of time!
ReplyDeleteJoanne, in my house that is always oatmeal of some type!
DeleteI am going to check the nutritional value (carbs, fat etc) on my app and see if its something that I can use on Keto or not.
ReplyDeleteI visited you via #Alittlebitofeverything Wednesday Link Up. My entries are numbered #14+15
Esme, feel free to add or subtract to get it to work! Thanks for stopping by, I appreciate it.
DeleteI bet this is wonderful. I might even throw in some pecans. :) Visiting from the Crazy Little Love Birds linkup.
ReplyDeleteJennifer I love the idea of pecans, thanks!
DeleteThis looks delicious Melynda and very filling too! Perfect for stopping those mid-morning snacks! Thanks so much for joining in with #MMBC. :)
ReplyDeleteJayne, thank you, and thanks for hosting Monday Morning Blog Club, I appreciate it.
DeleteI'm doing overnight oats too atm, but more a weight loss thing (or a low cholesterol thing...) #AnythingGoes
ReplyDeleteLydia, I try to eat oats every morning! I like having different ways to prepare it. Thanks for stopping by, I appreciate it.
DeleteGreat ideas to spruce up that oatmeal. Very important otherwise it is a boring meal. Granola is so delicious.
ReplyDeleteFCS, we eat a lot of granola around here, but I also enjoy many different ways of cooked oat too. Thanks for stopping by, I appreciate it.
DeleteMelynda, this recipe sounds amazing! I'm going to prepare it soon. Thank you for sharing it with us at The Crazy Little Lovebirds link party #40.
ReplyDeleteStephanie, thanks so much for hosting Crazy Little Love Birds, I sure appreciate it!
DeleteThese sound great Melynda. I'm glad you said to use quick oats for softer oatmeal. I didn't know this, I'm glad to know this now.
ReplyDeleteThanks' so much for sharing this with Sweet Tea & Friend's this month dear friend.
Paula, I love recipes that can be made ahead and are ready with a quick reheat! Thanks for stopping by, I appreciate it.
Delete