Amish-Style Baked Oatmeal with Apples, Raisins & Nuts
- 2 cups Old-Fashioned Organic Rolled Oats (not instant)
- 3/4 cup Light Brown Cane Sugar
- 1 cup chunked Walnuts, Almonds or Pecans, divided into two ½ cup portions
- 1/2 cup Raisins (Organic raisins should not contain sulfites.)
- 1 teaspoon Aluminum-Free Baking Powder
- 2 teaspoons Cinnamon
- 1/2 teaspoon Celtic or Himalayan Sea Salt
- 2 large Eggs
- 2 cups Milk (We use whole, raw milk.)
- 1 teaspoon Vanilla Extract
- 4 tablespoons Unsalted Butter, melted, plus more for greasing the dish
- 2 tart yet sweet baking Apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)
- Preheat the oven to 325°F. Grease an 8 or 9-inch square baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, raisins, baking powder, cinnamon , salt and 1/2 cup of the nuts. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
- Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle the remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
Notes: I’ve tried adding protein powder to this recipe but it turned out a bit dry. I think if you added another egg and a bit more liquid it would be fine and be more Zone-balanced. It’s really good like it is though. You can also let it cool then and cut it up and wrap it for breakfast on the road if you like.
Servings: 6 Prep Time: 10 Minutes Cook Time: 40 Minutes Total Time: 50 Minutes