Amish-Inspired Fruit-Baked Oatmeal with Toasted Almonds

Amish-Inspired Fruit-Baked Oatmeal with Toasted Almonds

This Amish-inspired baked oatmeal reimagines a traditional comfort dish with a vibrant fruit medley, balancing the crunchy texture of toasted almonds with the velvety richness of a buttery egg custard that permeates tender rolled oats. This versatile recipe allows for creative substitutions in fruit selections, ensuring a personalized twist while retaining its heartwarming, homey appeal. For an extra layer of indulgence, serve with a generous drizzle of heavy cream to enhance its creamy depth and balance the fruit’s natural sweetness.

Ingredients (Serves 6-8)

• 1½ cups rolled oats (old-fashioned, not instant, for texture)

• 6 tablespoons unsalted butter, softened (plus extra for greasing the dish)

• ½ cup granulated sugar (adjust to taste for sweetness preference)

• 2 large eggs, room temperature

• 1 cup whole milk (or 1 cup heavy cream for a richer base)

• ¼ teaspoon fine sea salt

• 1 teaspoon pure vanilla extract (optional, for aroma)

• ½ cup chopped almonds (toasted)

• 1 cup fresh berries (e.g., strawberries, blueberries, raspberries) or 2 cups diced apples/pears/bananas/pineapple/mango (seasonal or tropical options for juiciness)

• 1 tablespoon turbinado sugar (optional, for a caramelized top)

Instructions

1. Prep & Preheat:

2. Preheat oven to 350°F (175°C). Grease a 9×9-inch (23×23 cm) baking dish with butter or non-stick spray.

3. Toast the chopped almonds: Spread on a baking sheet and bake for 5–7 minutes until golden and fragrant. Cool completely (they’ll crisp further as they cool).

4. Custard Base:

5. In a large bowl, cream the softened butter and granulated sugar with an electric mixer (or by hand) until light and fluffy, ~2–3 minutes.

6. Add eggs one at a time, beating well after each addition to ensure full emulsification.

7. Pour in milk (or heavy cream), vanilla extract (if using), and sea salt. Whisk until smooth and evenly combined.

8. Combine & Assemble:

9. Gently fold the rolled oats into the custard mixture until fully coated. This step ensures the oats absorb the creamy base and soften tenderly during baking.

10. Fold in the toasted almonds and prepared fruit, pressing the mixture firmly into the greased baking dish to level the surface. Sprinkle turbinado sugar (if using) on top for a subtle crunch.

11. Bake to Perfection:

12. Bake for 35–40 minutes, or until the top is golden brown, edges are set, and a toothpick inserted into the center emerges with moist crumbs (not runny batter). The oatmeal will continue to thicken as it rests.

13. Rest & Serve:

14. Remove from the oven and let rest 5–10 minutes to firm up slightly. Serve warm, optionally drizzled with heavy cream for added indulgence.

Creative Twists

• Fruit Variations: Swap berries for diced peaches, plums, or seasonal stone fruits. For a tropical twist, use mango, pineapple, or kiwi. Frozen berries work well in winter (thaw and drain first).

• Lower Sugar: Reduce sugar to ¼ cup and sweeten with honey or maple syrup.

• Make-Ahead: Assemble the dish the night before, cover, and refrigerate. Reduce baking time by 5–10 minutes if baking from cold, or add 10 minutes if starting from room temperature.

This Amish classic transforms into a cozy, fruit-forward breakfast or dessert, perfect for lazy weekends or holiday mornings. The toasted almonds add textural contrast, while the creamy custard ensures every bite feels indulgent yet comforting.