Amish-Style Apple and Cinnamon Baked Oatmeal

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 3 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, lightly packed
  • 2 tsp Cinnamon, ground
  • 1/4 tsp Nutmeg, ground
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 4 tbsp Butter or coconut oil

• Bread & Baked Goods

  • 2 Tart, large

• Dairy

  • 2 1/2 cups Milk

Found on melskitchencafe.com

Description

Ingredients

• 3 cups old-fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/2 cup lightly packed brown sugar (more to taste if you like things a bit sweeter)
• 2 1/2 cups milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 tablespoons butter or coconut oil, melted
• 2-3 large tart, sweet apples (like Honey Crisp or Gala), peeled, cored and diced

Directions

• Lightly grease a 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F (dont preheat the oven if making ahead of time and refrigerating overnight).
• In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.
• In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
• Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
• Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).
• Bake for 35-45 minutes until the top is golden and the mixture is setup and not super jiggly.
• Serve warm or at room temperature with a little milk poured over the top, if you want.