Cozy Amish Baked Oatmeal Squares with Warm Spices

Why You’ll Love This Recipe

• Soft, cozy, cake-like squares of oats that feel like dessert but eat like breakfast.
• Simple pantry ingredients stirred in one bowl, then baked and sliced for the week.
• Lightly sweet and warmly spiced, perfect with fresh fruit or a splash of warm milk.
• Easy to customize with different fruits, nuts, or spices to suit your family’s tastes.

Grocery List

• Produce: 1–2 apples or bananas (for serving, optional), fresh berries (optional)
• Dairy: Milk (whole or 2%), unsalted butter, eggs, yogurt for serving (optional)
• Pantry: Old-fashioned rolled oats, brown sugar, baking powder, fine salt, ground cinnamon, ground nutmeg, pure vanilla extract, raisins or dried cranberries (optional), walnuts or pecans (optional), maple syrup or honey for serving (optional)

Full Ingredients

For the Amish Baked Oatmeal

• 2 cups old-fashioned rolled oats (do not use quick or instant oats)
• 1/2 cup lightly packed brown sugar (light or dark)
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg (optional but lovely)
• 2 large eggs, at room temperature if possible
• 2 cups milk (whole or 2% recommended)
• 1/4 cup unsalted butter, melted and slightly cooled (about 4 tablespoons)
• 2 teaspoons pure vanilla extract
• 1/2 cup raisins or dried cranberries (optional but traditional)
• 1/2 cup chopped walnuts or pecans (optional)

For Serving (Optional but Recommended)

• Warm milk or cream, for drizzling
• Fresh fruit: sliced bananas, berries, or diced apples
• Plain or vanilla yogurt
• Extra cinnamon for sprinkling
• Maple syrup or honey, to taste

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Preheat your oven to 350°F (175°C) with a rack in the center position. Lightly grease an 8 x 8-inch baking dish (or similar 2-quart casserole) with butter or nonstick cooking spray. Make sure to coat the corners and sides so the baked oatmeal releases easily and the edges do not stick.

Step 2: Mix the dry ingredients

In a large mixing bowl, combine the 2 cups rolled oats, 1/2 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/4 teaspoon nutmeg (if using). Whisk or stir well so the baking powder and spices are evenly distributed throughout the oats. This helps the oatmeal bake up evenly and prevents pockets of spice or leavening.

Step 3: Whisk together the wet ingredients

In a separate medium bowl or large measuring jug, add the 2 eggs, 2 cups milk, 1/4 cup melted butter, and 2 teaspoons vanilla. Whisk until the eggs are fully broken up and the mixture looks smooth and uniform, with no streaks of egg. Make sure the melted butter is warm but not piping hot, so it does not scramble the eggs.

Step 4: Combine wet and dry, then fold in mix-ins

Pour the wet mixture into the bowl of dry ingredients. Stir with a spatula or wooden spoon until all of the oats are evenly moistened and you no longer see dry patches. If you are using 1/2 cup raisins or dried cranberries and/or 1/2 cup chopped nuts, fold them in now, distributing them as evenly as possible. The mixture will look quite loose and liquidy at this stage; that is exactly what you want.

Step 5: Let the oats soak briefly

Let the mixture sit in the bowl for about 10 minutes at room temperature. This short rest lets the oats begin to absorb the milk and egg mixture, which helps the baked oatmeal set into soft, sliceable squares instead of separating into dry oats and liquid. During this time you can tidy up the counter or prepare toppings for serving.

Step 6: Bake until set and lightly golden

After the resting time, give the mixture one more gentle stir, then pour it into the prepared baking dish. Smooth the top so the oats are in an even layer and the fruit and nuts are fairly evenly spread. Place the dish on the center oven rack and bake for 30–35 minutes, or until the edges are lightly golden, the center looks set, and a knife inserted in the center comes out without wet batter (a few moist crumbs are fine).

If your oven runs cool or if you used a deeper dish, you may need an extra 3–5 minutes. Avoid overbaking; you want a soft, custardy interior, not dry cake.

Step 7: Cool briefly, slice, and serve warm

Remove the baked oatmeal from the oven and let it cool in the pan for at least 10 minutes. This cooling time helps it finish setting so you can cut neat squares. Slice into 9 portions (3 x 3 grid). Serve warm in bowls or on plates.

For the most classic cozy feel, top each serving with a splash of warm milk or cream. Add fresh fruit like sliced bananas, berries, or diced apples. If you prefer it a bit sweeter, drizzle with maple syrup or honey and dust lightly with extra cinnamon. Enjoy right away while warm and fragrant.

Pro Tips

• Use old-fashioned rolled oats, not quick oats. Rolled oats give you the best texture: soft but still pleasantly chewy. Quick oats can make the bake too dense and mushy.
• Do not skip the resting time. Letting the oat mixture sit for about 10 minutes before baking gives the oats a head start on absorbing the liquid, helping the bake slice into nice, cake-like squares.
• Adjust sweetness to taste. If you like a barely sweet breakfast, reduce the brown sugar to 1/3 cup and rely more on fruit and a drizzle of maple syrup at the table.
• Check early to avoid overbaking. Start checking at 28–30 minutes. The center should be just set but still slightly soft; it will firm up more as it cools.
• Double it for a crowd. For a 9 x 13-inch pan, simply double all the ingredients and bake 35–40 minutes, checking for doneness near the center.

Variations

• Apple Cinnamon Amish Baked Oatmeal: Fold in 1 heaping cup of peeled, finely diced apple (such as Honeycrisp or Gala) along with the raisins. Sprinkle the top with a little extra cinnamon and a teaspoon of coarse sugar for a lightly crisped crust.
• Banana Nut Baked Oatmeal: Mash 1 ripe banana into the wet ingredients before mixing with the oats, and increase the chopped nuts to 3/4 cup. Serve with extra sliced banana and a spoonful of yogurt.
• Berry Almond Baked Oatmeal: Swap the raisins for 1 cup fresh or frozen berries (no need to thaw frozen berries) and 1/2 teaspoon almond extract in place of some of the vanilla. Sprinkle slivered almonds on top before baking.

Storage & Make-Ahead

Let the baked oatmeal cool completely, then cover the pan tightly or transfer slices to an airtight container. Refrigerate for up to 4–5 days. To reheat individual portions, microwave on medium power for 45–60 seconds, adding a splash of milk before heating to keep it moist. You can also rewarm several pieces in a 325°F (165°C) oven, covered with foil, for about 10–15 minutes.

For longer storage, wrap individual squares tightly in plastic wrap, place them in a freezer-safe bag or container, and freeze for up to 2 months. Reheat from frozen in the microwave (about 1 1/2–2 minutes, with a little milk) or in a covered dish in a low oven until warmed through.

Nutrition (per serving)

Approximate values for 1 of 9 servings (without toppings, with raisins and walnuts): about 260 calories; 11 g fat; 34 g carbohydrates; 4 g fiber; 16 g sugars; 7 g protein; 230 mg sodium. Actual nutrition will vary based on specific ingredients, brands, and optional mix-ins or toppings.