Baked oatmeal is a traditional, comforting Amish breakfast casserole served warm or at room temperature with copious amounts of cream or milk. Unlike regular oatmeal; made on the stove-top or microwave which has a porridge-like consistency, baked oatmeal is made in the oven and in many ways is similar to bread pudding. There are never-ending variations and the conventional recipe is easily adapted with whatever fruits and nuts you have on hand. However, this delectable, cinnamony version is filled with tart apples and plump raisins and is ready to consume when the mood strikes. Servings: 6
2 cups old-fashioned rolled oats (not instant)
1/2 cup light brown sugar, packed
1/4 cup maple syrup…make it real 🙂
1/2 cup raisins, or choice of dried blueberries, cherries or cranberries
1/2 cup chopped toasted pecans
1 teaspoon baking powder
2 teaspoons Penzey’s Baking Spice or cinnamon
pinch of nutmeg
3/4 teaspoon salt
2 large eggs
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2 tart yet sweet baking apples, such as Gala or Granny Smith, peeled and cut into 1/2-inch slices or chunks (about 2 cups)
Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
In a medium bowl, combine the oats, brown sugar, pecans, raisins, baking powder, spices and salt. Mix well. In another bowl, whisk eggs; then whisk in milk, maple syrup and vanilla until well combined. Add milk mixture to oat mixture, along with the melted butter.
Scatter apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Bake for 40-45 minutes, until top is golden and the oats are set. Serve warm or at room temperature with plenty of milk or cream. It can be made ahead and reheated.—ready when you are!