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This Instant Pot Amish Baked oatmeal is hands down my favorite breakfast recipe. This basic recipe can easily be adapted to any special diets and preferences–use egg substitutes for a Vegan Amish Baked Oatmeal, use gluten free oats, and easily add any fruits you’d like–blueberries, bananas, and apples!

You can cut the oatmeal into bars or eat it as a breakfast casserole or dessert–it’s so versatile.

collage image with text of amish baked oatmeal

Where’s the recipe?

Here are My Crazy Good Life, we realize that everyone is at different cooking levels–and that’s ok! If you’re new to the kitchen, you’ll want to read the post below for ingredient information, recipe swaps, and healthy eating plan information.

If you’re more comfortable in the kitchen, you can scroll right down to the easy to print recipe for this Instant Pot Baked Oatmeal!

ingredients for amish baked oatmeal: oats, eggs, almond milk, vanilla, cinnamon, baking powder, and optional fruit

Ingredients in this Amish Baked Oatmeal:

  • Oatmeal: I use rolled oats, but have also used 1/2 Coach’s Oats and uncooked quinoa. I don’t notice a difference in flavor.
  • Almond Milk: Unsweetened and unflavored. If you’re not making your own, you might have some questions about gellan gum, a common ingredient in almond milk.
  • Baking Powder: This helps the oatmeal rise a little so it’s not as dense.
  • Cinnamon
  • Vanilla Extract
  • Eggs: Since I stopped eating eggs last year (it helps with my migraines), I started using an egg substitute in this recipe. You can’t taste the difference!

Looking for a single serving of this delicious recipe?

Recipe Tips

This is such an easy recipe to modify, so I have a ton of recipe tips for you!

  • If using Coach’s Oats (a type of steel cut oats) instead of rolled oats, add an extra 1/2 cup of milk. If you’re using all Coach’s Oats, use an extra cup of milk.
  • If you’d like to add fruit, dice and add 1-2 cups of fruit at the end right before you pour the oats into your cooking dish. If you’d like to add chocolate chips, I’d add 1/2 cup.
  • This recipe doesn’t call for some of the traditional ingredients in Amish Baked Oatmeal recipe, like melted butter and brown sugar. If you’d like this recipe to be sweeter but still a healthy alternative, add in 1/4 cup of maple syrup. I prefer to add it to the top of my bowl of oatmeal, though!
  • Quick oats aren’t the best type of oats for this recipe, but if it’s all you have it should work ok. I’d slowly add your almond milk and if you notice it’s getting too much liquid, stop adding it.
  • This recipe works in any pressure cooker.
  • If after a few days your oatmeal begins to dry out, simply add a splash of milk to your bowl after reheating.
  • Like I mentioned above in the ingredients, you can easily make a Vegan Baked Oatmeal by using an egg substitute in this recipe.
baked oatmeal on a spoon with a white bowl of oatmeal below

As you can see, Amish baked oatmeal is a thicker, heartier oatmeal. It’s more like a muffin than what we typically think of oatmeal.

Instant Pot Oatmeal Instructions:

Time needed: 1 hour and 20 minutes

This cooking time is for the Instant Pot. It allows for 10 minutes of prep, 50 minutes of cook time, and 20 minutes for pressure building and release.

  1. Gather ingredients

    Measure out your oatmeal, baking powder, cinnamon, and vanilla into a large bowl. Add eggs and almond milk and stir well. If you’re adding fruit or chocolate chips, do that now and slowly mix them in.

  2. Transfer to dish

    Transfer your baked oatmeal to an oven safe dish and loosely cover it with foil.

  3. Set up your Instant Pot

    Add 1 cup of water to the Instant Pot. Place the oatmeal dish on a trivet and carefully lower the trivet into the pot.

  4. Begin cooking

    Close the lid on the Instant Pot and turn the valve to Sealing. Set cook time for 50 minutes on high pressure.

  5. When cook time is finished

    Allow the pot to naturally release pressure–this means walk away and let it release pressure on its own. If it’s not finished releasing after 10 minutes or so, carefully move the valve to Venting and allow the steam to escape.

  6. Remove your oatmeal

    Open the lid and carefully remove your oatmeal with the trivet handles. Be careful, they’ll be hot!

  7. Serve

    Remove the foil and serve your oatmeal. I love to top it with peanut butter, maple syrup, and fresh fruit.

collage showing how to make amish baked oatmeal in the Instant Pot

Oven Oatmeal Instructions:

  1. Preheat your oven to 350º and follow step 1 and 2 above.
  2. Place your foil covered 8 inch dish in the oven and allow it to cook for 40-50 minutes. Remove the foil and allow it to cook for 5-10 minutes more.
  3. 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.

Meal Prep and Storage Instructions:

I love making this recipe when we have company or when I am meal prepping for the week!

This Amish Baked Oatmeal can be stored in the refrigerator for up to 7 days. It can also be frozen! Reheat for 1-1:30 minutes to warm, adding a little milk if it seems dry.

cooked Amish baked oatmeal on a white counter with oats, blueberries, apples, and bananas off to the side.

Healthy Eating Plans

  • This recipe makes delicious and on-plan 21 Day Fix Amish Baked Oatmeal!
    • The entire recipe makes just over 4 cups of oatmeal. It’s fairly common knowledge that on the Fix, 2 tbsp of dry rolled oats expands to 1/2 cup (or one yellow container) of cooked oats. Because this is recipe is dense and cooked in the Instant Pot, it doesn’t expand as “traditional” oatmeal does. I wanted to make sure I noted for my FIXers that yes, 4 cups of dry oats goes into this recipe and yes, just over 4 cups of cooked oats comes out of this recipe.
    • The entire recipe is 8 yellow containers, just under 3 teaspoons for the almond milk, and 4 red containers for the eggs.
    • Each 1/2 cup serving of this recipe counts as 1 yellow container, 1/3 of a teaspoon (I simply do not count this, as it’s so small), and 1/2 red container.
  • Weight Watchers: 5 Blue Plan Points | 7 Green Plan Points | 1 Purple Plan Point

Looking for more healthy breakfast recipes?

Not only are all of these recipes delicious, but they all have 21 Day Fix and Weight Watchers information already calculated for you!

bowl of amish baked oatmeal with blueberries on the side and peanut butter on top
4.65 from 17 ratings
click the stars to rate!

Baked Amish Oatmeal Recipe

Created by: Becca Ludlum
Prep Time 10 minutes
Cook Time 50 minutes
Time to build and release pressure for the Instant Pot: 20 minutes
Total Time 1 hour 20 minutes
Approximate Serving Size: 1/2 cup
Servings 8
This Instant Pot Amish Baked Oatmeal is hearty and healthy! Nothing like traditional oatmeal, this contains eggs (or egg replacements) and is more like a muffin than a bowl of oatmeal.

Equipment

  • Instant Pot 6 qt
  • Sealing Rings
  • 6 qt Instant Pot Dish

Ingredients 

  • 4 cups oatmeal I use rolled oats. You can also substitute some of the oats with Coach's Oats or dry quinoa.
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 4 tsp vanilla extract
  • 8 eggs or egg replacement
  • 2 ¾ cups almond milk unsweetened and unflavored

Instructions

Instant Pot

  • Add oatmeal, baking powder, cinnamon, and vanilla to a large bowl. Add eggs or egg replacement and almond milk and stir well. 4 cups oatmeal, 2 tsp baking powder, 2 tsp cinnamon , 4 tsp vanilla extract, 8 eggs, 2 ¾ cups almond milk
  • If you're adding fruit or chocolate chips, go ahead and add them in now.
  • Transfer your baked oatmeal to an oven safe dish and loosely cover it with foil.
  • Add 1 cup of water to your Instant Pot. Place the oatmeal on a trivet and lower it into the pot.
  • Cook your Baked Oatmeal for 50 minutes on high pressure. Don't forget to seal your valve!
  • Allow the pot to naturally release pressure. If it's taking longer than 10 minutes, feel free to do a quick release at the 1 minute mark.
  • Remove oatmeal and remove the foil from the top. Serve and enjoy!

Oven

  • Preheat the oven to 350º and follow steps one through three above.
  • Place your foil covered 8 inch dish in the oven and allow it to cook for 40-50 minutes. Remove the foil and allow it to cook for 5-10 minutes more.
  • 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.

Nutrition

Calories: 167kcal | Carbohydrates: 16g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 180mg | Potassium: 269mg | Fiber: 3g | Sugar: 1g | Vitamin A: 238IU | Calcium: 199mg | Iron: 2mg

Make This Recipe?

Make sure to follow on Pinterest @bludlum and on Instagram @beccaludlum

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19 Comments

  1. Denay DeGuzman says:

    5 stars
    I love starting the day with a delicious breakfast. My daughter made this yummy Amish baked oatmeal. It was so darn good! It put a smile on every face.

  2. 5 stars
    Yummy! This was delicious. I haven’t tried baked oatmeal before (only stove top steel cut oats). This was a great new texture for oats and I really liked it. Will definitely make it this way again.

  3. MIsti Alman says:

    what kind of milk can be used besides almond and soy allergies in our house we typically use lactose-free milk(due to allergy )

    1. Any non dairy milk will work perfect! If you need to use water that’s ok too!

  4. Anne Anderson says:

    Mine doesn’t look anything like the picture, it turned out more cake like and really tall. Tastes more like an oatmeal cake and doesn’t really have any crunch to it.

    1. Yup, that’s exactly how it should taste! It shouldn’t have any crunch to it. As for tall, could you have added more baking powder than the recipe called for? Not sure why it would rise so much :)

  5. ALYSON ABERNATHY says:

    Can you use egg whites? Or half egg whites half eggs?

    1. I haven’t tried it that way, but this recipe is super forgiving. If using only egg whites, I’d double them so it’s not dry :)

  6. Stephanie says:

    Can you use quick oats?

    1. Sara Anderson says:

      Quick oats aren’t the best type of oats for this recipe, but if it’s all you have it should work ok. I’d slowly add your almond milk and if you notice it’s getting too much liquid, stop adding it.

  7. Christina says:

    I made the Apple Cinnamon Baked Oatmeal from your “Meal Prep in an Instant”. It made a HUGE amount of batter. I have a 7″ spring form pan which is about 2″ tall. I ended up with 2 “cakes”…definitely more than 8-1 cup portions. Any guesses on how I ended up with so much?

    1. Hi there! I’m assuming it’s the pan, but hard to tell because I can’t see how you made it :) I use this one: https://amzn.to/3s4CX96

      Other than that, I’m not sure why you’d have so much batter. What size apples did you use?

      I make this recipe twice a week, it all fits in the pan I use (there is a section about the pan in the front of the book) and makes about 8 1 cup servings :)

  8. Can you replace the milk with buttermilk or would that be funny tasting?

    1. Sara Anderson says:

      I’m not sure! We’ve never tried it with buttermilk. If you do, we’d love to hear how it turns out :)

  9. I unfortunately forgot to add foil so hope it turns out okay.

  10. I would like to add in some vanilla protein powder for the extra protein. How would you calculate this for the 21 day fix container count?

    1. Sara Anderson says:

      Protein powder goes in the red containers – usually about 1 1/2 scoops count as 1 red container :)

  11. If baking in a regular oven, could skim milk be used instead of almond milk?

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