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Baked oatmeal with apple chunks and cinnamon in a rustic dish, topped with oats and golden edges.

Amish-Style Apple and Cinnamon Baked Oatmeal Recipe | Cozy Make-Ahead Breakfast with Warm Spices

This Amish-Style Apple and Cinnamon Baked Oatmeal is a comforting, make-ahead breakfast that’s hearty, naturally sweet, and full of warm spice. Made with rolled oats, fresh apples, cinnamon, and a touch of brown sugar, it bakes into a soft, cake-like texture with golden edges and tender fruit in every bite. Perfect for chilly mornings, brunch gatherings, or meal prep, it’s delicious served warm with a splash of milk, a dollop of yogurt, or a drizzle of maple syrup. Simple, nourishing, and deeply satisfying.
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Prep Time 10 minutes
Total Time 1 hour
Course Breakfast, Brunch, Brunch
Cuisine American Country, Amish
Servings 8
Calories 250 kcal

Equipment

  • Mixing bowls
  • Whisk
  • 9x9-inch baking dish or ceramic dish
  • Oven
  • Measuring Cups and Spoons
  • Parchment paper (optional)

Ingredients
  

Base:

  • 2 cups old-fashioned rolled oats
  • 2 large eggs
  • 1½ cups milk (dairy or plant-based)
  • 1 tsp baking powder
  • ½ tsp salt

Flavor:

  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract

Sweetener:

  • ⅓ cup brown sugar or maple syrup

Fruit:

  • 1½ cups chopped apples (Granny Smith or Honeycrisp)

Instructions
 

  • Preheat Oven: Preheat to 350°F (175°C). Grease a 9x9-inch baking dish or line with parchment paper.
  • Mix Dry Ingredients: In a large bowl, combine oats, baking powder, salt, cinnamon, nutmeg, and optional dry add-ins.
  • Whisk Wet Ingredients: In another bowl, whisk eggs, milk, vanilla, and sweetener until smooth.
  • Combine & Fold: Pour wet mixture into dry ingredients and stir to combine. Fold in chopped apples.
  • Bake: Pour into prepared dish and bake for 35–40 minutes, until golden and set.
  • Rest & Serve: Let rest for 10 minutes before slicing. Serve warm with milk, yogurt, or maple drizzle.

Notes

  • Use tart apples like Granny Smith for best texture and flavor.
  • Avoid quick oats—they can make the dish mushy.
  • For vegan version: use flax eggs and plant-based milk.
  • Store leftovers in the fridge for up to 5 days or freeze for 2 months.
  • Reheat with a splash of milk to restore moisture.
  • Great for overnight prep—assemble and refrigerate, then bake fresh in the morning.
Keyword Amish breakfast, apple oatmeal, baked oatmeal, fall brunch, healthy oats, meal prep