Oatmeal Bake

This beloved baked oatmeal recipe from Camp Amigo in southern Michigan is easy, wholesome, and packed with cinnamon-spiced comfort.

Why You’ll Love It

• One-bowl prep (minimal cleanup!)
• Universal appeal (cinnamon & oats)
• Convenient (mix it up the night before & bake in the morning)
• No babysitting (pop into the oven & set your timer)
• Simple service (you choose how to serve it—like cake or in a bowl with milk)

Backstory

This recipe originates from Camp Amigo (a Mennonite church camp in Michiana –Northern Indiana/Southern Michigan) where I went to Bible Memory camp as a kid and where for more than 25 years my dad’s family has been holding family reunions.

It is really nothing fancy but I make it again and again and serve it on our heirloom table that holds memories older than me! We love it for its simplicity and flexibility and I think you will too. Eat it like oatmeal or like cake. Eat it warm or room temp, try it all the ways!

Uncle Bob would make this recipe when we visited and I don’t know how else to describe it besides a hug in a pan. I got the recipe from him and submitted it to a church cookbook as a newlywed and even though that version is slightly different than this one, it still brings back memories of love, comfort, and a whole lot of heart.

Ingredients

• 3/4 cup oil (any neutral kind, ie: coconut or avocado are my faves)
• 3/4 cup sugar
• 4 eggs
• 2 cups milk
• 1 heaping tsp cinnamon **this is my addition**
• 1 TBS + 1 tsp baking powder
• 1 tsp salt
• 6 cups oats

How to Make It

So easy. Literally just mix the ingredients together and spread into a 9×13 pan. Cover and refrigerate. Bake the next morning in a convection oven at 325F for 1 hour.

Leftovers + Reheating

Store in the fridge for up to 3 days. Add a splash of milk before reheating to keep it from drying out.

For serving:

• Slice into squares.
• Serve in bowls.
• Top with fresh milk and raisins, craisins, sliced nuts, coconut, etc.
• Alternatively, eat it like a piece of cake. (One of my kids used to call it oatmeal cake).

FAQs

Can I make this baked oatmeal ahead of time?
Yes! You can mix it up the night before, cover it, and store it in the fridge. Just pop it in the oven in the morning—easy.

Can I freeze baked oatmeal?
Absolutely. Once baked and cooled, slice it into portions and freeze in an airtight container or wrap individually. Reheat in the microwave or oven.

Can I use quick oats instead of old-fashioned oats?
You can, but the texture will be a bit different. We like to use 1/2 and 1/2. Quick oats give a softer and less chewy texture and old-fashioned oats give the best hearty consistency.

What mix-ins work well with this recipe?
Raisins, craisins, chopped apples, nuts, or whatever you’d like with oatmeal. It’s super flexible.

Do I have to serve it with milk?
Not at all. Some of us eat it like cake, others drown it in milk with brown sugar. Maybe consider drizzling some maple syrup over the top…all are excellent life choices.

Is this recipe gluten-free?
Only if you use certified gluten-free oats. Regular oats can be cross-contaminated with gluten during processing.

Can I make this dairy-free?
Yep—just use a plant-based milk; Works like a charm.

Camp Classic–Family Favorite

This baked oatmeal has been part of my family’s table for decades—and now it’s ready for yours. Whether you’re making it for a crowd or just craving a cozy start to the day, I hope it hits the spot.

Real food. Real memories. Real good breakfast.– The Food Civilian