Amish Baked Oatmeal, healthy version

Amish Baked Oatmeal


A warm and comforting breakfast like Amish Baked Oatmeal is by far our favourite breakfast. Especially now in Fall, when a warm breakfast casserole is so cozy and everyone can dig in. Baked oatmeal is a traditional and comforting Amish breakfast casserole. Unlike regular oatmeal, which is cooked on the stove like a porridge, Amish baked oatmeal is made in the oven and is very very good. Although the authentic Amish casserole has tons of sugar and butter , I have reduced and replaced some of the sugar for maple syrup and just added a tiny bit of butter to make it not only delicious but healthy too.
In Fall we eat this all the time, adding different kinds of fruit like blueberries, or banana, and it’s the only breakfast that keeps us full until lunchtime. Also it’s a great way to get a head start on busy mornings, you could make this in the evening and simply re-heat in the morning. It keeps all week and freezes well too so I usually make double and freeze half, either in individual containers or in one.
It’s crazy good and tastes like a bakery style Vanilla muffin!


For this healthy baked oatmeal recipe, you’ll need:

Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value.
Maple syrup – you can adjust the amount to taste, it give the baked oatmeal a caramel like flavor and also depth. Perfect in combination with vanilla extract.
Applesauce– the perfect sugar substitute, use instead of maple syrup when using stevia extract or other sugar substitute.
Baking powder – also for a good lift, making the baked oatmeal more cake-like
Cinnamon and nutmeg – these two spices give the oatmeal the true Amish flavour.
Vanilla extract – use real vanilla if you can, otherwise a good extract. You must incorporate this into the oatmeal for optimal flavor.
Salt – a pinch of salt is what keeps it from tasting bland.
Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works great too. I always use oat milk.
Butter – even a few tablespoons can work a miracle, it gives a smooth texture. You may replace it with neutral olive oil or coconut oil. If you don’t want any butter or fat, simply leave out.
Oats – use a combo of both old fashioned and quick oats for the perfect structure balance.
Banana – instead of all the butter.

INGREDIENTS:

1 tbsp. melted butter for baking dish
2 cups quick-cooking oats
1 ½ cups old fashioned rolled oats
1 ½ tsp. baking powder
½ teaspoon cinnamon
¼ tsp. nutmeg
¼ teaspoons salt
1 small very ripe banana, mashed
2 eggs
2 tbsp. melted butter (you could leave this out but it adds good flavor)
¼ cup maple syrup (or 1/4 cup unsweetened applesauce plus 2 tsp. liquid stevia)
2 teaspoon vanilla
1 ½ cups milk
1-2 tbsp. brown sugar for sprinkling on top. (optional)

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease a 8 x 10 inch baking dish, or similar.
In a large bowl combine the dry ingredients, the quick-cooking oats, the old fashioned rolled oats, the baking powder, the cinnamon, the nutmeg and the salt. Stir to combine well.
In a food processor, mix the banana with the eggs, the melted butter, the maple syrup (or 1/4 cup unsweetened applesauce plus 2 tsp. liquid stevia), the vanilla and the milk.
You can also do this part in another bowl, mashing the banana with a fork and then adding the remaining wet ingredients. Add the wet ingredients to the dry and mix to combine. Pour into the greased baking dish and sprinkle the brown sugar over the top. Bake for 25-30 minutes or until the mixture is golden brown and appears set. Serve warm with extra milk or fruit.

Enjoy!

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