Amish Baked Oatmeal Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Mix oats, brown sugar, milk, oil, eggs, baking powder, salt, and cinnamon together in a bowl using an electric mixer. Pour into the prepared pan.
• Bake in the preheated oven until set, 25 to 30 minutes, making sure not to let brown.

Steps:

• Melt butter.
• Grease 1 1/2 quart baking dish and drop in eggs and beat well.
• Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.
• Whisk in butter and both measures of milk, then add oats.
• Stir well, and refrigerate overnight.
• Bake, uncovered, at 350 for 35-45 min, or until set in the middle.
• Serve hot with warm milk poured over.

Steps:

• Preheat oven to 350 degrees.
• Grease a 13 x 9 x 2 baking pan.
• Combine all ingredients together.
• Spread on prepared baking pan.
• Bake for 25-30 minutes or until the edges are golden brown.
• Immediately spoon into a bowl.
• Top with warm milk, fresh fruit or brown sugar if desired.

Steps:

• Mix all together in a slow cooker right before bed and cook in on low til the morning.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-12-inch baking pan with butter.
• Combine the oats and sugar in a medium bowl, then pour in the milk.
• Add the vanilla seeds, cinnamon, nutmeg, salt and baking powder.
• Next comes the melted butter and the egg.
• Then just stir it all together into a big delicious oaty mess of wonder.
• Plop the mixture into the prepared pan and spread it out.
• Bake for 30 minutes, until set.
• Cut into squares while still warm. Serve with cream, brown sugar and berries.

Steps:

• Prepare and refrigerate overnight (nuts are optional).
• Combine first 7 ingredients in a medium bowl.
• Combine the milk, applesauce, butter and egg.
• Add milk mixture to the oat mixture: stir well.
• Pour into an 8 inch square baking dish coated with cooking spray.
• Add more milk, approximately 1/2 cup in the morning. Bake at 375*.
• for 60 minutes. Serve warm.
• 5- 2/3cup servings.

Steps:

• To grease cookie sheets: Grease cookie sheets lightly. Too much shortening on the baking sheet will cause cookies to spread and edges will be too thin and too brown. Do not use butter or margarine to grease sheets.
• Grind raisins and peanuts in food grinder, using medium blade; set aside.
• Sift together 6 cups flour, baking powder, salt, cinnamon and nutmeg into very large bowl or dishpan. Cut in lard until mixture forms fine crumbs, using pastry blender. Add ground raisin mixture, sugar and oats. Mix well., using hands if necessary.
• Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs to buttermilk mixture. Beat with rotary beater until blended.
• Add buttermilk mixture to flour mixture; mix well with spoon. Drop mixture by heaping teaspoonfuls or a small ice cream scoop, about 3 inches apart, on greased baking sheets. Flatten each with bottom of drinking glass dipped in flour to 2 ½ inch round.
• Beat remaining egg in small bowl until blended. Brush tops of each round with egg.
• Bake in 375°F oven 8 to 10 minutes or until golden brown. Remove from baking sheets; cool on racks. Makes 4 ½ dozen.
• Farm Journal's Complete Home Baking Book.

Steps:

• Preheat oven to 350°. Combine the first eight ingredients; mix well. Spread evenly in a greased 13x9-in. baking pan. , Bake 25-30 minutes or until edges are golden brown. Immediately spoon into bowls; add milk. Top with fruit and/or brown sugar if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
• Bake in preheated oven for 40 minutes.