Amish-Style Apple and Cinnamon Baked Oatmeal 🍎✨

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A heartwarming breakfast casserole that tastes like autumn wrapped in a quilt.

There’s just something magical about mornings that start with the scent of apples and cinnamon baking in the oven. The kind of morning where the windows fog up from the heat inside, the coffee steams in your favorite chipped mug, and you pad around the kitchen in wool socks while the oven hums softly. That’s the kind of morning this oatmeal was made for.

This Amish-Style Apple and Cinnamon Baked Oatmeal was born out of one of those slower, soul-soothing weekends where I was craving something rustic—something old-fashioned but deeply satisfying. I remembered staying with a family friend near Intercourse, Pennsylvania (yes, that’s a real place!), where breakfast was more than just a meal—it was a gathering. A pause before the day began.

This dish reminds me of that: quiet mornings, buttered dishes, and wholesome ingredients that speak for themselves.

Why This Recipe Feels Like a Hug:

• Layered, cozy flavors – Think sautéed apples, warm spice, and just enough sweetness to make it indulgent without tipping into dessert territory.
• Simple pantry staples – You likely already have everything you need.
• Make-ahead charm – Prep it the night before and bake it in the morning for a no-fuss breakfast.
• Customizable and forgiving – Add-ins like dried cranberries, chopped pears, or a splash of cream take it in new directions.
• Hearty without heaviness – It fills you up and fuels your day without weighing you down.

Can I use quick oats instead of rolled oats?

You can, but I really wouldn’t recommend it unless you’re in a pinch. Quick oats are rolled thinner and steamed longer than old-fashioned rolled oats, which means they cook faster—but also break down more easily. In a baked oatmeal like this, you want some texture and chew, and quick oats can make the final dish a little too soft and mushy, almost like warm porridge. If that’s your jam, go for it! But if you’re looking for that hearty, sliceable texture that’s classic in Amish-style baked oatmeal, stick with rolled oats for the best results.

Can I make this recipe vegan?

Absolutely, and it still turns out beautifully. Here’s how to make it fully plant-based without sacrificing flavor or texture:
Milk: Swap in any non-dairy milk you love—oat milk is especially good here because it’s creamy and mild, but almond, soy, or coconut milk will work too.
Eggs: Replace each egg with a flax egg. Just mix 1 tablespoon ground flaxseed with 2½ tablespoons water and let it sit for about 5 minutes to thicken. Two flax eggs will do the trick for this recipe.
Butter: Use melted coconut oil or your favorite plant-based butter substitute. I’ve made it with Earth Balance and it turned out just as cozy and comforting.
The result is still every bit as warm, spiced, and satisfying—just dairy- and egg-free!

Do I have to peel the apples?

Nope—not at all! This really comes down to texture and personal preference. If you like your baked oatmeal to be extra soft and cohesive, peeling the apples is a good idea. The peels can add a slightly chewy texture, which some folks love for a bit of contrast and added fiber. Plus, the red skins look lovely speckled throughout the oatmeal if you’re using a variety like Fuji or Honeycrisp.

If I’m using farmers market apples with tender skins, I often leave them on. But for grocery store apples with thicker skins (like Granny Smith), I usually peel. Bottom line: you do you, and your baked oatmeal will still turn out delicious.

Can I make this without eggs?

Yes, you sure can—and there are a couple of ways to do it depending on the texture you prefer:
Flax eggs (mentioned above) are my go-to: they hold everything together well, offer a boost of fiber and omega-3s, and lend a slightly nutty flavor that complements the oats beautifully.
Unsweetened applesauce is another great option. Use ¼ cup per egg as a substitute. It makes the oatmeal a little more tender and slightly denser—almost cake-like, which isn’t a bad thing if you ask me!
You can also use mashed banana (¼ cup per egg), which gives the oatmeal a natural sweetness and pairs well with cinnamon. Just be aware that it will bring a mild banana flavor into the mix.
Whichever method you choose, the oatmeal will still be moist, flavorful, and sliceable—perfect for breakfast or snacking straight from the fridge.

Ingredients:

Each ingredient plays a part, like members of a close-knit family. Here’s what you’ll need:

• 2 cups old-fashioned rolled oats – Not the quick kind; you want that chewy, satisfying texture.
• 1½ teaspoons ground cinnamon – The backbone of the flavor.
• ¼ teaspoon freshly grated nutmeg – Just a whisper adds depth.
• ½ teaspoon kosher salt – Balances all the sweet.
• 1 teaspoon baking powder – Gives a little lift and lightness.
• 2 cups whole milk – Or oat milk, if you’re feeling plant-based.
• 2 large eggs – To bind it all with a custard-like richness.
• ½ cup pure maple syrup – Amber or dark—whichever you fancy.
• 1 teaspoon vanilla bean paste or pure extract – Adds that bakery warmth.
• 3 tablespoons unsalted butter, melted – For buttery goodness in every bite.
• 2 crisp apples, peeled and chopped – I love a mix of Honeycrisp and Braeburn for that sweet-meets-tart balance.
• ½ cup chopped walnuts or pecans (optional) – For a satisfying crunch.
• Optional: A sprinkle of turbinado sugar or cinnamon-sugar on top for a glistening, golden crust.

Instructions:

1. Preheat your oven to 350°F. Lightly butter a 9×9 baking dish (or an 8×8 works too). Take a second to enjoy that buttery smell—it’s part of the magic.
2. In a large mixing bowl, stir together the oats, cinnamon, nutmeg, salt, and baking powder. The dry mix should smell like a crisp fall afternoon in a jar.
3. In a separate bowl, whisk the milk, eggs, maple syrup, vanilla, and melted butter until it looks like liquid gold.
4. Combine wet and dry, gently folding them together until the oats are fully moistened.
5. Stir in the chopped apples and nuts, letting them nestle into the mixture like little surprises.
6. Pour into the prepared baking dish and smooth the top with a spatula. If you’re feeling fancy, sprinkle a little turbinado sugar or cinnamon-sugar on top.
7. Bake for 35–40 minutes, or until the top is lightly golden, the edges are caramelized, and the center is set with just a tiny wobble.
8. Let it cool for at least 10 minutes before serving. It firms up a bit as it sits, and trust me—it’s worth the wait.

Cooking tips:

• Don’t skimp on the apples. A generous amount makes this feel almost like dessert-for-breakfast—but in a totally wholesome way.
• Want an even deeper apple flavor? Sauté your chopped apples in a bit of butter and cinnamon before folding them in. Game changer.
• For extra creaminess, swap ½ cup of the milk for heavy cream or a splash of half-and-half.
• Feeding a crowd? Double the recipe and bake it in a 9×13 pan. Everyone will thank you.

Storage & Serving Ideas:

Leftovers: Store covered in the fridge for up to 5 days.
To Reheat: Pop a square in the microwave with a splash of milk or reheat in the oven at 300°F for 10 minutes.

Serving Suggestions:

Top with a spoonful of Greek yogurt and a drizzle of maple syrup.
Pair with thick-cut bacon and hot coffee for a full-on farmhouse breakfast.
Add a dollop of whipped cream and serve as a dessert—you won’t regret it.

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