Oatmeal: Baked Amish Oatmeal with Cherries & Apples
Door County Coffee & Tea
This recipe was printed in our local newspaper, the Post Crescent.
Leftovers can easily be reheated in microwave
Ingredients
- 3/4 to 1 c. dried cherries (we use from Door County)
- hot water to steep cherries
- 2 c. steel cut oats
- 1-3/4 c. hot water
- 2 c. milk
- ½ t. salt
- 1-1/2 c. chopped gala apples (peeled, cut into ½-inch chunks)
- 1/2 c. good-quality maple syrup
- 1 t. ground cinnamon
- warm milk for serving
- 1/2 t. brown sugar, optional for serving but not needed
Instructions
Preheat oven to 350 degrees.
Place dried cherries in a bowl and cover with hot water. Let stand 5 minutes.
While cherries are steeping, place oats in a large bowl and add the 1-3/4 c. hot water. Let stand 5 minutes.
Drain cherries and discard liquid. Add cherries to oatmeal. Stir in milk, apples, maple syrup, cinnamon and salt.
Coat an 8 x 8-inch baking dish with a nonstick cooking spray.
Transfer mixture to pan, cover with foil and bake for 35 to 40 minutes at 350 degrees. Uncover and bake an additional 10 minutes or until done. Oatmeal should be almost firm, but can still be scooped into a bowl.
Serve each portion with a little warm milk. You can add a little brown sugar, but it isn’t needed. It is sweet enough with the maple syrup.
Serves 6.
NOTE: You can double this recipe and bake in a 9 x 13-inch baking pan that is at least 3 inches deep. Bake 40-50 minutes covered and an additional 15 minutes uncovered.