This easy Amish-style Baked Oatmeal recipe is topped with apple, pear, and almond slices for a warm and satisfying start to any day.
My first introduction to baked oatmeal happened at summer camp. I was in middle school at the time and had signed up for a week at a small Mennonite church camp in Northern Ohio. Little did I know that tiny camp would become one of my favorite spots for many years to come. For the next seven years, I would spend at least one week every summer swimming in the murky waters of the lake, making s’mookies, hiking through mosquito infested woods, writing silly skits, and passing notes to my friends in the bunk beside me. So many of my fondest childhood and high school memories were formed around the camp fires, quiet woods, and green rec lawn of that camp.
Summer camps are not typically known for their food, but this was a Mennonite camp. And if there’s anything you should know about Mennonites, it’s that they know how to cook. My favorite meal was always baked oatmeal–a simple dish of oats, brown sugar, eggs, and milk baked almost like a cake. It was warm and crumbly and hearty, the perfect start for a full day of activity.
I still make baked oatmeal on a fairly regularly basis, and every time I make it, I get nostalgic for those long summer days. Over the years, I’ve experimented with all kinds of different variations and toppings, but this one is my new favorite. It’s made with Bob’s Red Mill’s almond flour, which adds flavor and texture, not to mention a good amount of protein and fiber.
I normally love to top my baked oatmeal with fresh berries, but decided apples and pears were the more logical choice this time of year. Instead of saving them for a topping, I baked the slices right on top, and I am oh so glad I did! This combination of sweet, crumbly almond baked oatmeal and soft apples and pears is irresistible. I topped each slice with a drizzle of maple syrup and milk for a warm, hearty, comforting breakfast that kept me full and satisfied until lunch time.
This is exactly the kind of breakfast you’ll want to cozy up with during the winter months. You can bake it in a pie dish, like this, for thick pretty slices, or spread it out in a 9 x 13 inch pan and cut it into squares to eat throughout the week. Either way, I think you’ll love this classic Apple, Pear, and Almond Baked Oatmeal just as much as I did.
Apple, Pear, and Almond Baked Oatmeal
- 1/2 cup (8 Tablespoons) unsalted butter, melted
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups quick cooking oats
- 3/4 cup almond meal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 cup milk
- 1 apple, thinly sliced
- 1 pear, thinly sliced
- 1/4 cup sliced almonds
- 1 Tablespoons brown sugar
- Preheat the oven to 350 degrees. Grease an 8 x 8 inch pan or 9 inch deep dish pie dish.
- In the bowl of an electric mixer, beat together the butter and brown sugar. Add the eggs and vanilla and beat until smooth. Add the oats, almond meal, baking powder, salt, cinnamon, and cardamom and beat until well combined, scraping the sides as necessary. Stir in the milk. Pour the mixture into the prepared pan.
- Layer the apple and pear slices over the top, overlapping each one. Sprinkle with the almonds and brown sugar. Bake for 20-30 minutes or until fruit is tender and oatmeal is set. Serve with maple syrup, milk, yogurt, or cream.
This post was developed in partnership with the lovely people at Bob’s Red Mill. As always, all opinions are my own.