Did someone say cake for breakfast? I wish. Amish Oatmeal Bake is a marriage between that delicious cake texture and feel and a more acceptable breakfast staple, oatmeal. This scrumptious dish can be made ahead of time and easily warmed up to enjoy with a warm cup of coffee or tea.
Amish Oatmeal Bake is a breakfast everyone will love. Not only will your toddler devour it, but it is also good for us breastfeeding mamas! Oatmeal is known for increasing milk supply. So eat up!
I halved the original recipe, so feel free to double it and make a huge batch to feed the whole neighborhood.
Ingredients
2 eggs
1/4 cup pure maple syrup
2 tbsp brown sugar
1/4 tsp salt
1 tbsp cinnamon
1 tsp vanilla extract
1 cup milk (any type, I’ve also used almond milk)
1/2 cup melted unsalted butter (4 tbsp)
3 cups old fashioned oats
Directions
- Preheat the oven to 350 degrees.
- Grease a 7×11 or 8×8 baking dish.
- Melt butter in the microwave. 45 seconds should just about do it.
- Whisk eggs and then add maple syrup and brown sugar. Whisk until the mixture is thick and creamy.
- Mix in salt, cinnamon, vanilla extract, and milk.
- Fold in oats, one cup at a time.
Once the oats are fully coated and appear wet, transfer them into the greased pan and smooth them out evenly. Bake the oats for 30-35 minutes or until it is set. I like to see a little bit of browning on the top as well. Serve warm.
*My family likes it served with plain Greek yogurt topped with a drizzle of honey.
*If you like it less sweet you can eliminate the brown sugar.
Notes
Amish Oatmeal Bake can be stored in the refrigerator for up to 5 days. Just pop it in the microwave to warm it up in the morning. It can also be frozen in individual ziplock bags and thawed in the refrigerator overnight.
This recipe was adapted from Melanie Cooks
