Amish Baked Oatmeal
Per Serving (excluding unknown items): 2726 Calories; 106g Fat (35.5% calories from fat); 121g Protein; 313g Carbohydrate; 38g Dietary Fiber; 1574mg Cholesterol; 1671mg Sodium; 84g Total Sugars; 9mcg Vitamin D; 2041mg Calcium; 24mg Iron; 2972mg Potassium; 3777mg Phosphorus. Exchanges: .
Prep Time
0:00 mins
Cook Time
-
Ingredients
9
Yield
-
Calories
-
Method
Step-by-step instructions
Step 1
*NOTE: Can also use Quick Oats, but I prefer using the Old Fashioned. Recipe can be made in oven or IP. I prefer the oven. FOR OVEN: Preheat the oven to 350º and combine ingredients as above. Place foil covered 9x13" dish in the oven and bake for 40 minutes or more until done. If desired, for browning, remove the foil the last 5-10 minutes more. (Can also be cooked without foil for less time. I prefer this since it browns a bit on top.) Tip: You'll be able to tell when this recipe is done because the center of the oatmeal will not be soft and full of liquid.
Step 2
FOR INSTANT POT: Add oatmeal, baking powder, cinnamon, and vanilla to a large bowl. Add eggs or egg replacement and almond milk and stir well. If you're adding fruit or chocolate chips, go ahead and add them in now. Transfer oatmeal mixture to an oven safe dish and loosely cover it with foil. Add 1 cup of water to Instant Pot. Place the container w/ oatmeal on a trivet and lower it into the pot. Pressure cook for 50 minutes on high pressure. Allow the pot to naturally release pressure for 10 minutes, then do a quick release if necessary.
Step 3
*NOTE: Original Recipe had no added sweeteners, but said: "If you'd like this recipe to be sweeter but still a healthy alternative, add in 1/4 cup of maple syrup." (Note to BK - First time I didn't add any sweetener. Adam said it wasn't as sweet as Jolene's, but was fine and I don't need to add any next time. Serving it with plain yogurt and fresh, sliced strawberries made it sweeter. I eventually started adding 1 TBL coconut sugar to HALF a batch, along with blueberries, and Adam likes it.))
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