Eileen’s Everyone Eats Right™

Amish-style baked oatmeal, March 2011

Baked oatmeal came up in conversation around town lately. It sounded delicious, and curiosity about it prompted me to do some research and experimentation. I learned that the traditional Amish- or Pennsylvania Dutch-style baked oatmeal is buttery and a little like oatmeal cookies or granola. Kalona Bakery serves a delicious version of this style that you can order with choice of fruit such as blueberries or apricots. On the other hand, Quaker Oats Company’s recipe is creamy and porridge-like with a lovely brown sugar layer on top. Both styles are good in their own way, so I’ve included two different recipes.

Oats are technically gluten-free, but because they are sometimes not tolerated or because of cross-contamination from wheat in the field and in processing, people on a strict gluten-free diet might not be able to eat them. If you must avoid gluten but are able to eat oats, you should use oats specifically labeled gluten-free. Bob’s Red Mill offers rolled oats that are prominently labeled gluten-free.

CREAMY BAKED OATMEAL
Total time: 50 minutes (active time: 10 minutes)
Serves: 8

2 cups quick oats or 2 1/4 cups old-fashioned oats
1/3 cup granulated sugar
Pinch of salt
3 1/3 cups milk
2 eggs, lightly beaten
1 teaspoon vanilla
1/3 cup brown sugar, packed

Preheat oven to 350°F. Lightly coat an 8 x 8-inch square baking dish with oil or cooking spray.

In a large bowl combine oats, granulated sugar, and salt. Add milk, eggs, and vanilla and mix well. Pour into baking dish. Bake 40 to 45 minutes. Center should not be completely set.

Remove from oven to a cooling rack and sprinkle brown sugar evenly over the top. With the back of a spoon, gently spread sugar into a thin layer over the entire surface of the oatmeal. Bake just until sugar melts, 2 to 3 minutes. Heat broiler. Broil 3 inches from heat until sugar bubbles and browns slightly (1 to 3 minutes), watching carefully to prevent burning, and turning dish partway through if necessary. Serve warm spooned into bowls or cold cut into squares.

(Adapted from “Baked Oatmeal” at quakeroats.com.)


AMISH-STYLE BAKED OATMEAL
Total time: 50 minutes (active time: 10 minutes)
Servings: 6

1/2 cup oil or melted butter
1/2 cup brown sugar, packed
2 eggs, beaten
3 cups quick or old-fashioned oats
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups milk
Fruit, nuts and/or additional seasoning (see NOTE below)

Lightly coat an 8 x 8-inch square baking dish with oil or cooking spray.

In a large bowl combine oil or butter, brown sugar, and eggs. Add oats, baking powder, salt, cinnamon, and milk. Add additional fruit and seasoning as desired and mix well.Bake immediately or refrigerate overnight and bake in the morning.

Bake 30 to 40 minutes in preheated 350°F oven  until set and golden. Serve with warm milk.

NOTE: This recipe may be varied by adding the following, as desired:  1/2 cup dried fruit such as raisins, cranberries, or cherries; 1/2 cup chocolate chips; 1/4 cup nuts such as chopped pecans or walnuts; 1/4 teaspoon nutmeg.

(Adapted from “Hostetler Freundschaft Cookbook,” Bellville, Pennsylvania, 1996.)