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Amish-Style Apple Cinnamon Baked Oatmeal with Crunchy Streusel Topping

A close-up of a square slice of baked oatmeal with a thick, crunchy cinnamon streusel topping, served on a white plate.
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Make this comforting Amish-Style Apple Cinnamon Baked Oatmeal. It is perfect for meal prep and features a delicious, crunchy streusel topping for your make ahead breakfast.

Ingredients

Scale
  • 1 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 1/2 cups milk (whole or 2%)
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 2 medium apples, peeled, cored, and diced
  • 1/2 cup streusel topping ingredients (see notes)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease an 8×8 inch baking dish.
  2. In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt. Stir well to mix the dry ingredients.
  3. In a separate medium bowl, whisk together the brown sugar, granulated sugar, egg, milk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients over the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the diced apples.
  6. Pour the oatmeal mixture into the prepared baking dish. Sprinkle the streusel topping evenly over the surface.
  7. Bake for 35 to 40 minutes, or until the top is golden brown and the center is set.
  8. Let the baked oatmeal cool for 5 to 10 minutes before cutting into squares and serving warm.

Notes

  • For the streusel topping, combine 1/4 cup all-purpose flour, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons cold, cubed butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
  • This is a great healthy breakfast bake that you can prepare the night before. Assemble everything except the streusel, cover, and refrigerate. Add the streusel and bake in the morning, adding 5-10 minutes to the cook time if baking straight from the fridge.
  • This recipe freezes well. Cut into individual portions, wrap tightly, and freeze for up to three months. Reheat in the microwave or oven.

Nutrition

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