Creme Brulee Amish Baked Oatmeal
Have you tried baked oatmeal before?? It’s so delicious, I can hardly stand it! We are huge oatmeal lovers, but this Amish creme brulee version wins the grand prize!
A few years ago some friends went out to brunch with us (yes, we are total brunchers and if you haven’t caught that bug, by all means JUMP IN!!) and we had this glorious amount of food delivered to our table. When in a group, always order many things so you can sample the menu, am I right?! I knew, absolutely KNEW that the french toast at Gourmandise was going to be my winner and was flabbergasted (when’s the last time you wrote that word? 😏) when it was the oatmeal!
Now, you know I am an older woman at heart, so it shouldn’t surprise you that I LOVED the oatmeal, but to be the winner? That takes something special. Well, since I’ve been on this baked oatmeal kick, why not try a Gourmandise Creme Brulee Amish Baked Oatmeal?!
Just try to not pick off the entire topping, it is HEAVEN!!
What is Amish Baked Oatmeal?
Amish baked oatmeal like a warm oatmeal cookie but in casserole form that is made with oats, milk and a few other ingredients you will already have on hand. Traditional oatmeal is like cereal with a creamy porridge consistency. Baked oatmeal is more like a casserole or bread pudding. It is super versatile with endless amounts of add-ins or toppings. I’ll go into that more later in this post.
Ingredients for Baked Oatmeal
Okay, I’m going to bet that you have almost all, if not ALL, of these ingredients in your pantry or refrigerator already.
- Old Fashioned Oats – I prefer the texture and heartiness of the old fashioned oats over the quick oats and steel cut oats will not work for this recipe
- Eggs – bind everything together and adds a little protein
- Milk – feel free to use any type of milk including any non-dairy options
- Butter – adds richness and flavor, substitute coconut oil for a dairy free option
- Vanilla – use pure vanilla extract for the best flavor
- Cinnamon – a must when it comes to oatmeal!
- Salt – enhances all the flavors
- Baking Powder – gives the oatmeal from fluffiness and keep it from being too dense
- Golden Raisins – you can use regular raisins too
- Turbinado Sugar – using regular granulated sugar won’t melt and crystallize the same way so I really recommend turbinado
- Toppings – this is totally up to you, see section below for ideas
The measurements for each ingredient can be found in the recipe card at the end of this post.
Topping Ideas for Baked Oatmeal
I mentioned earlier that the toppings or add-ins for baked open are endless, but here are just a few ideas. Make it your own and enjoy!
- Fresh Fruit (berries, bananas, cooked apples, peaches, etc.)
- Maple syrup
- Brown Sugar
- Nuts (sliced almonds, pecans, walnuts, etc)
- Warm milk or cream
- Chocolate chips (my kids’ favorite!)
- Butter or Nut Butter
Let us know what your favorite toppings are!
Why You Will Love This Baked Oatmeal Recipe:
Once you taste this oatmeal recipe, you won’t even need to read this list, but if you need a little persuasion, here are a few reasons that you’re going to love this breakfast recipe:
- It is made all in one bowl and then baked in one dish, so cleanup is a breeze.
- The whole family will love it because it is so adaptable to everyone’s taste.
- It is a warm, satisfying breakfast that is super easy to make.
- It can be made dairy free (replace butter with coconut oil and the milk with an dairy free option) or gluten free (make sure your oats are gf).
- Perfect for busy mornings, it’s easy to save and reheat.
Did I convince you? Get to the kitchen and get baking!
Make into Muffins
Baked oatmeal can easily be converted into muffins if that makes baking, storing or serving this recipe easier. Follow the instructions as written and divide the oatmeal mixture across 12 muffin cups. I recommend greasing the muffin tin or using liners. Bake the muffins for 20-25 minutes.
Can Baked Oatmeal Be Made Ahead of Time?
You can make this oatmeal the night before and then bake it in the morning, but I honestly prefer to bake it and then reheat it in the morning. Letting the unbaked oatmeal sit overnight results in more of a soggy texture. The oatmeal soaks up so much of the milk that it bakes a little differently. But I totally understand wanting to have a warm fresh breakfast.
Tip for the Best Baked Oatmeal
My best tip for making the best Amish baked oatmeal is to let it cool for a few minutes before cutting it, but definitely eat it while it is still warm!
Storing, Freezing and Reheating Baked Oatmeal
This breakfast recipe stores wonderfully in the fridge in an airtight container. I recommend eating it within 4 days. My kids love eating baked oatmeal leftovers. We just pop it in the microwave to reheat it as individual servings.
Freezing baked oatmeal is also a great option. Let it cool completely then wrap it in plastic wrap and store it in a ziploc bag. I like to wrap individual servings so my kids can just grab them and warm them up themselves. It will keep in the freezer for up to 3 months. You can reheat it from frozen in the microwave for a couple of minutes.
If I’m reheating a single serving, I just use the microwave. If I am going to reheat a full baked oatmeal, then I warm it up in the oven on 325 for 8-10 minutes.
This easy breakfast recipe is guaranteed to be a new family favorite that you will make over and over again. Creme brulee Amish baked oatmeal is full of texture and so hearty and satisfying. My favorite way to eat is with a little warm milk poured over the top with a mix of fresh berries. Yummmm!
More Oatmeal Recipes You’ll Love:
Creme Brulee Baked Oatmeal
- 2 Cups Old Fashioned Oats
- 2 Large Eggs
- 1 3/4 Cups Milk
- 4 Tablespoons Butter melted
- 1/3 Cup Maple Syrup
- 1 teaspoon Vanilla
- 2 1/4 teaspoons Cinnamon
- 3/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 1/2 Cup Golden Raisins
- 1/4 Cup Turbinado Sugar
Preheat the oven to 375 and grease an 8x8" baking dish.
In a large bowl, stir together all ingredients but the turbinado sugar. Pour into a baking dish and spread evenly. Sprinkle liberally with turbinado sugar and bake for 40-45 minutes.
Serve with toppings like: a little warm miIk, a dollop of yogurt, fresh berries or just plain.
Store leftovers in the fridge for up to 4 days.
Calories: 237kcal | Carbohydrates: 35g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 269mg | Potassium: 288mg | Fiber: 2g | Sugar: 20g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
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