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Amish Oatmeal

Posted by Anna Laurin on
Amish Oatmeal

This traditionally baked oatmeal is a comforting Amish breakfast casserole and has been enjoyed in the Creamery Kitchen by just about everyone who has stopped in. With a consistency like bread pudding and topped with fresh fruit and cream, you can now enjoy this popular breakfast dish in the comfort of your own home.

Serves: 8 to 12


  • 3 ¼ cups quick oats
  • 2 ¼ cups rolled oats
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 ½ tablespoons honey
  • ¼ cup maple syrup
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • ½ cup heavy cream
  • ½ cup water
  • 1 can evaporated milk
  • 1 cup butter, melted



Preheat oven to 350 F.

In a large bowl combine quick oats, rolled oats, baking powder, salt, honey, maple syrup, brown sugar, vanilla, eggs, heavy cream, water, evaporated milk, and melted butter. Stir until all ingredients are well combined.

Pour into a greased 9 by 9-inch baking pan and smooth out the mixture. Bake for 20 minutes. Remove from oven and top with brown sugar and maple syrup if desired.

Add fresh strawberries, blueberries, and cream for a rich and fruity flavor.

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