This recipe for Classic Amish Baked Oatmeal is one of my favorites because it can be eaten right away or freeze for later! A filling breakfast that is affordable too!
If you’ve never had the good fortune of trying baked oatmeal then you are missing out! It almost tastes like you’re eating a warm, soft oatmeal cookie for breakfast!
It’s so easy to make in just a few minutes and even easier to double or triple your batch so you can have some to freeze for later. It’s a filling breakfast if you’re looking for back to school meal prep too.
How to Make Baked Oatmeal
Baked Oatmeal is an almost casserole type dish that a few more ingredients than your standard porridge-like oatmeal. But it’s still incredibly easy to make and can be in the oven in just a few minutes.
Ingredients for Baked Oatmeal:
- brown sugar
- baking powder
In a large bowl, add your butter and melt in the microwave. Then add the sugar and eggs and mix together really well.
Next add in the baking powder, vanilla, cinnamon and salt and combine. Stir in the milk and oats until everything is really well combined.
Pour into a greased 9×13 pan and bake at 350 degrees for about 35-45 minutes or until it’s set in the middle.
The absolute best way to eat baked oatmeal is to serve a portion in a bowl and pour milk over it. I like to take my spoon and smash up the piece of baked oatmeal in the milk so it absorbs it while you’re eating it.
You can store leftovers in the fridge for about 4-5 days. Just reheat when you’re ready to eat it and then pour milk over the hot oatmeal.
If you want to make this the night before, you can just put the pan of unbaked oatmeal in the fridge and then bake it in the morning for the same amount of time.
How to Freeze Baked Oatmeal
You have a couple options when you’re freezing baked oatmeal and I’ve tried them all with lots of success.
- Pour batter into a greased pan and cover with plastic wrap. I like to double wrap the outside if it’s a large pan that won’t fit in a freezer bag.
- Pour your batter into smaller pans (square foil pans or foil pie plates). Cover iwth plastic wrap and then put entire pan in a freezer bag. This is the method where you’ll be able to store it the longest in the freezer.
- You can also bake your baked oatmeal immediately. Once it’s cool, cut into squares. Wrap each square individually in plastic wrap and then freeze. This method allows you to pull just a serving out at a time rather than having to eat the whole pan in one sitting.
When you’re ready to eat the baked oatmeal that’s frozen, just pull it out the night before to thaw in the refrigerator. This is what you should do whether you’re thawing a full pan or even just an individual serving.
In the morning, just bake or reheat following the directions and enjoy!
Looking for more freezer friendly recipes that your whole family will love? These are some of our favorites and they make busy school and work days so much easier!
- Bacon, Egg and Cheese Biscuits
- Healthy Zucchini Bread
- Pizza Pancakes
- Buffalo Chicken Egg Rolls
- Homemade BBQ Meatballs
Freezer Friendly Baked Oatmeal
- 1/2 cup Butter
- 2 Eggs large
- 3/4 cup Brown Sugar
- 2 tsp. Baking Powder
- 1.5 tsp. Vanilla Extract
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
- 1 cup Milk
- 3 cups Oats regular or quick oats
- Grease a 13x9 pan or 2 8x8 pans. Set aside.
- In a large bowl, add butter and melt in the microwave. Then add brown sugar and eggs and mix well.
- Add baking powder, vanilla extract, cinnamon and salt and mix well.
- Stir in milk and oats until well combined. Pour batter into prepared pan(s).
- To Bake: Preheat oven to 350 degrees and bake for 35-45 minutes or until center is set. Eat warm with milk poured over the individual serving.
- To Freeze: Pour batter into prepared pan and cover with plastic wrap and then foil. Or pour batter into smaller foil pans, cover in plastic wrap and then place entire pan in freezer bag.Thaw overnight in the refrigerator before baking in the morning following above directions.
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