Amish-Style Apple & Cinnamon Baked Oatmeal – A Cozy, Hearty Breakfast with Old-Fashioned Charm

There’s a special kind of warmth that comes from an old-fashioned recipe—the kind that fills your home with comforting aromas and invites everyone to gather around the table, forks ready, coffee steaming, and conversation flowing. This Amish-Style Apple & Cinnamon Baked Oatmeal is exactly that sort of dish. It’s wholesome, cozy, sweetened naturally, and baked until golden and fragrant, making it the kind of breakfast you’ll want to make again and again.

Inspired by traditional Amish cooking, this recipe leans into simplicity and nourishment. Amish breakfasts are famously hearty, designed to start the day strong, whether you’re working the fields or just facing a busy schedule. Their dishes are grounded in whole ingredients—think oats, apples, maple syrup, butter, and warming spices. When baked slowly, these ingredients transform into a rustic baked oatmeal that tastes like a warm hug from the inside out.

Unlike stovetop oatmeal, baked oatmeal has a texture closer to a soft breakfast casserole—tender, sliceable, and lightly crisp on the edges. It feels indulgent without being overly sweet, especially with the addition of apples that soften into little pockets of juicy warmth. When mixed with cinnamon, brown sugar, and maple syrup, those apples taste like fall mornings, family gatherings, and quiet weekend breakfast moments.

This is more than a breakfast dish; it’s a tradition in many Amish communities. Baked oatmeal is often served in large pans, scooped like a casserole, and shared around big farmhouse tables. Families top it with milk, cream, extra apples, butter, or warm syrup. And while each region has its own variations—some add raisins, others prefer blueberries, and many keep it classic—this apple and cinnamon version is one of the most beloved.

It’s easy enough for weekday mornings, comforting enough for holiday brunches, and nutritious enough to become a regular part of your routine. It reheats beautifully, freezes well, and tastes just as good on day three as it does straight out of the oven.

Let’s step into the kitchen and create this warm, spiced, Amish-inspired breakfast masterpiece.

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Ingredients:

For the Baked Oatmeal

• 3 cups old-fashioned rolled oats
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large apples, peeled and diced
• 2 cups milk (dairy or plant-based)
• 2 large eggs
• ½ cup pure maple syrup
• ¼ cup brown sugar
• 4 tablespoons melted butter
• 2 teaspoons vanilla extract

Optional Cinnamon Streusel Topping

• ¼ cup brown sugar
• ¼ cup oats
• 2 tablespoons butter, softened
• ½ teaspoon cinnamon

For Serving

• Warm milk or cream
• Extra maple syrup
• Sliced apples
• Chopped nuts (pecans or walnuts)

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Instructions:

Prepare the Baking Dish

1. Preheat oven to 350°F (175°C).
2. Grease a 9×9-inch baking dish with butter or nonstick spray.

Prepare the Oat Base

1. In a large mixing bowl, combine rolled oats, cinnamon, nutmeg, baking powder, and salt.
2. Add the diced apples and stir to distribute evenly.

Mix the Wet Ingredients

1. In a separate bowl, whisk together milk, eggs, maple syrup, brown sugar, melted butter, and vanilla extract.
2. Pour the wet mixture into the bowl with the oats and apples.
3. Stir until well combined.

Optional: Make the Streusel

1. In a small bowl, mix brown sugar, oats, butter, and cinnamon.
2. Sprinkle evenly across the top of the oatmeal mixture.

Bake

1. Pour mixture into the prepared baking dish.
2. Bake for 40–45 minutes, or until the top is lightly golden and the center is set.
3. Let cool for 10 minutes before serving.

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Tips & Tricks

• Use old-fashioned oats for best texture; quick oats will make it mushy.
• Keep the apple pieces medium-sized so they hold their shape and stay juicy.
• Mix apple varieties (like Honeycrisp + Granny Smith) for depth of flavor.
• Add raisins or cranberries if you want a traditional Amish twist.
• Make it dairy-free by using almond or oat milk and vegan butter.

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Variations

• Apple Raisin Amish Oatmeal: Add ½ cup raisins for extra sweetness.
• Caramel Apple Version: Drizzle caramel sauce before serving.
• Apple Walnut Crunch: Add chopped walnuts to the streusel topping.
• Pumpkin Apple Oatmeal: Add ½ cup pumpkin purée for fall flair.
• Blueberry Apple Amish Oatmeal: Stir in 1 cup fresh blueberries.

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Serving Suggestions

• Serve warm with a splash of cream or warm milk—the Amish way.
• Top with extra maple syrup for sweetness.
• Add a scoop of vanilla yogurt for protein.
• Serve with breakfast sausage, bacon, or scrambled eggs for a hearty spread.

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Storage Information

• Refrigerate leftovers for up to 5 days.
• Freeze individual squares for up to 2 months.
• Reheat in the microwave with a splash of milk to restore texture.

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FAQ

Q: Can I make this the night before?
Yes! Assemble the dish, cover tightly, and refrigerate overnight. Bake in the morning.

Q: Can I use steel-cut oats?
Not for this recipe—they require different cooking times and liquid ratios.

Q: Can I reduce the sugar?
Absolutely. Omit the brown sugar or use less maple syrup for a lighter version.

Q: Can I use applesauce instead of diced apples?
Add ½ cup applesauce, but keep at least 1 fresh apple for texture.

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History / Fun Facts

• Amish baked oatmeal originated in Pennsylvania Dutch communities and remains a staple of farmhouse breakfasts today.
• Traditionally, it’s served with warm milk poured over the top.
• Apples are one of the oldest cultivated fruits in Amish regions, making apple oatmeal a natural fit for their cooking style.
• Baked oatmeal became widely popular outside Amish communities in the early 2000s as home cooks searched for wholesome, make-ahead breakfasts.