We’re only on day two of Austin’s ‘shelter in place’ orders and it already seems like we’ve been stuck inside for a couple of months already. Though, that’s probably because of the self-quarantine that most of us had already been on for the weeks leading up to the shelter in place. Somehow amidst all the chaos my family was able to get our hands on enough pantry staples and frozen foods to last for the duration.
With that in mind, I’m doing my best to stick to recipes that are not only delicious and nutritious, but also that are made with simple ingredients that most should have on hand or that are easy to swap for alternatives! This Skinny 'Oatmeal Cookie' Baked Amish Oatmeal is exactly that.
Amish oatmeal has been a family favorite for years and years. It’s simply made with oats, butter, eggs and milk. This time around I decided to give the oats a tasty twist by flavoring it up with raisins, nutmeg and a little ‘icing’ glaze on top so that it tastes just like an oatmeal cookie!
While this oatmeal does take some time all on it’s own in the fridge to soak up all the goodness and flavor, it is super crazy easy to make. Just mix everything up and toss it in a baking dish. Simple. The best part is though that it’s also really versatile. Don’t have almond milk? use whatever milk you have on hand. No old-fashioned oats? Use quick oats! No raisins? Try cranberries or other dried fruits and berries!
When I say that his oatmeal tastes just like an oatmeal cookie, I mean it. Even if you forego the icing drizzle, this oatmeal is perfectly sweet with a crisp edge and a soft crumbly middle.
I served mine with a touch more unsweetened almost milk and nothing else. Delish.
TheSkinnyFork.com Overnight oats sit soaking up all the flavors of 'oatmeal cookies' overnight to be baked into perfection the next day! Gluten free and vegetarian. Prep Time: 10 Minutes • Cook Time: 30 Minutes
Servings: 9 • Serving Size: 1 Square • Calories: 254 • Fat: 14 g • Saturated Fat: 7 g • Carb: 70 g • Fiber: 4 g • Protein: 6 g • Sugar: 8 g • Sodium: 167 mg
Oatmeal:
• 1/2 C. Melted Butter
• 2 Whole Large Eggs
• 1/3 C. Brown Sugar/Sweetener Blend
• 1 1/2 Tsp. Baking Powder
• 1 1/2 Tsp. Vanilla Extract
• 1 Tsp. Ground Cinnamon
• 1/4 Tsp. Ground Nutmeg
• 1/4 Tsp. Salt
• 1C. Unsweetened Almond Milk
• 3/4 C. Raisins
• 3 C. Oats (Quick or Old-Fashioned)
'Icing' Glaze:
• 1 1/2 C. Powdered Sugar Substitute
• 1 Tbsp. Unsweetened Almond Milk
• 1/2 Tsp. Vanilla Extract
Directions:
Prepare a 9x9” or 8x8” baking dish by lightly coating it with non-stick baking spray.
In a large bowl, beat together the 1/2 C. Butter and 2 Whole Large Eggs.
Add in the 1/3 C. Brown Sugar/Sweetener Blend, 1 1/2 Tsp. Baking Powder, 1 1/2 Tsp. Vanilla Extract, 1 Tsp. Ground Cinnamon, 1/4 Tsp. Nutmeg and 1/4 Tsp. Sea Salt until no lumps remain.
Add the 1 C. Milk and stir to combine.
Finally, add the 3/4 C. raisins and 3 C. Oatmeal stir well.
Pour the mixture out into the prepared baking dish, cover and set in the fridge overnight.
Once the oatmeal has set overnight, remove it from the fridge and preheat the oven to 350 degrees F.
Place the baking dish in the oven to bake for about 30-45 minutes or until the edges are starting to brown and the oatmeal has set.
When it's done, remove from the oven and allow to cool just slightly.
While the oatmeal is cooling, whisk together the 1 1/2 C. powdered sugar, 1 Tbsp. almond milk, and 1/2 Tsp. vanilla.
Drizzle the icing over the oatmeal and divide evenly into 9 squares to serve right away.
Cover and store leftovers in the fridge for up to a week!
Step-by-Step Photos:
Nutritional Claims: Kidney Friendly • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • Kosher
