In my rush to talk about packing school lunches, I’ve neglected to talk about another important component of our back-to-school mornings: breakfast. I may or may not do an official post later on about our go-to morning breakfasts, but for today, I’ll say that this version of baked oatmeal is a worthy addition to the lineup.
I have a couple other overnight or baked oatmeal recipes that we make quite often but when my cousin-in-law, Julianne, emailed me about this Amish-style baked oatmeal, I think I tried it that minute (no, like really, that minute – at 3:53 in the afternoon or sometime thereabouts). We ended up eating it that night for dinner with hard-boiled eggs and yogurt (per Julianne’s suggestion since they had enjoyed it for dinner, too) and it was delicious, assuming breakfast-for-dinner is one of your vibes. Which it is for me and mine.
INGREDIENTS
3 cups old-fashioned rolled oats
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3/4 teaspoon salt
1/2 cup lightly packed brown sugar (more to taste if you like things a bit sweeter)
2 1/2 cups milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons butter or coconut oil, melted
2-3 large tart, sweet apples (like Honey Crisp or Gala), peeled, cored and diced
DIRECTIONS
Lightly grease a 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F (don't preheat the oven if making ahead of time and refrigerating overnight).
In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.
In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).
Bake for 35-45 minutes until the top is golden and the mixture is setup and not super jiggly.
Serve warm or at room temperature with a little milk poured over the top, if you want.