Amish Oatmeal – Breakfast at Wiscasset Woods

Baked oatmeal has a lovely texture because it isn’t stirred as it cooks so it doesn’t get mushy. These freeze well and can be microwaved or reheated in the oven for a quick and easy breakfast or snack. This recipe has lots of flavors and textures because of the nuts, apples and raisins. Feel free to add, substitute or delete fruit and nuts depending on personal preference.

Note: The two keys to success are the ratio of liquid to oatmeal and soaking overnight.


A plate of food

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2 eggs
2 cups milk
1 tsp vanilla
4 Tbs melted butter
2 cups old fashioned rolled oats
¾ cup brown sugar
1 tsp baking powder
2 tsp cinnamon
½ tsp salt
1 apple pealed and medium diced
½ cup raisins
1 cup chopped walnuts or pecans

Mix all wet ingredients together in a bowl then add the dry ingredients and stir until just mixed. Add the fruit. You can add the nuts now or wait to add in the morning so that they retain their crunch better. Let sit overnight.

Spray muffin tins or an 8×9 pan. We prefer muffin tins because they’re a great size for guests to grab and they bake faster. Pour ingredients into the tin/pan and then bake at 350. Muffin tins take 20 – 25 minutes and the 8×9 pan takes 40-45 minutes. The oatmeal is done when sides are slightly bubbly and a toothpick in the center comes out clean.

Yield: 24 oatmeal cups

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Other Recipes from Wiscasset Woods Lodge:

Blueberry Cobber

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