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Baked Amish Oatmeal: Healthy recipe for overnight breakfast casserole with maple

Baked Amish Oatmeal Overnight Breakfast Casserole image
Baked Amish Oatmeal Overnight Breakfast Casserole image
Donna Diegel

Overnight Baked Amish Oatmeal is a favorite Amish recipe. This quick and easy healthy breakfast casserole recipe is made with pure Vermont maple syrup, rolled oats and fresh strawberries. It's so delicious, you can add a dollop of whipped cream and serve it for dessert!

Baked Amish Oatmeal is a perfect Sunday brunch recipe. Overnight breakfast casserole recipes are quick and easy to throw together. Make the breakfast casserole the night before with old-fashioned rolled oats, refrigerate it overnight, and bake it the next morning. If you're in a hurry, make it with quick oats and bake it right away! Leftovers are no problem. Baked Amish Oatmeal keeps well in the fridge and can be reheated in the microwave the next day.

Baked Amish Oatmeal Recipe

  • 6 large eggs
  • 3/4 cup apple juice concentrate, unsweetened and undiluted
  • 3 1/4 cups whole dairy milk, soy, rice or almond milk is fine too
  • 1 cup canola oil
  • 1 cup pure maple syrup
  • 5 teaspoons ground cinnamon
  • 4 teaspoons baking powder
  • 6 cups rolled oats, or quick oats, see below
  • 2 medium apples, peeled and chopped fine (optional)
  • 6-8 large fresh strawberries, chopped
  • 1 cup walnuts, pecans or almonds, diced (optional)
  • Add-ins include raisins, Craisins and dried apricots, etc. (optional)
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon

Directions Using Quick Oats

  1. Grease 9 X 13-inch glass or stoneware baking dish and set aside.
  2. In a large mixing bowl with whisk attachment, or in a large bowl with a hand mixer, whip eggs, concentrated apple juice, milk, canola oil and maple syrup together until foamy.
  3. Add cinnamon, baking powder and oatmeal, and stir until mixed. Add apples, walnuts, and any other add-ins. Stir in and mix well.
  4. Preheat oven to 350 degrees F.
  5. Mix 1/2 cup brown sugar and 1 teaspoon cinnamon together.
  6. Pour into prepared pan, sprinkle the brown sugar over the oatmeal, and let sit for 15 minutes so the oats can soak up some of the liquid before baking. Bake for 45-50 minutes.
  7. Oatmeal will puff up and rise a bit while baking, but will settle while cooling.

Overnight Baked Amish Oatmeal Using Rolled Oats

  1. If using old-fashioned rolled oats, follow above directions but do NOT bake. Instead, cover unbaked casserole with plastic wrap and refrigerate overnight. Remove from fridge the next morning, uncover, and let sit while the oven is preheating to 350 degrees F. Bake for 45-60 minutes, or until puffed and slightly browned around the edges. Bake time may take longer with cold casserole straight out of the refrigerator.
  2. Serves 8-10, depending on serving size.

Serving Suggestions:

  • Top with yogurt and fresh fruit.
  • Top with whipped cream for dessert.
  • Add milk and sprinkle with brown sugar.
  • Drizzle pure maple syrup over the top.

Recipe and photo property of Donna Diegel

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