Amish Baked Oatmeal

October 2023 deer season opened and I went out with Caleb this year for the first time in a real way. Not just helping me process—actually hunting together, side by side in the blind I'd built on the new land, in the timber above the creek. We were there before first light, thermos between us, the dark and cold settling in.

Nothing came through that morning. We talked in whispers about unimportant things for most of it—a conversation about a movie Caleb had seen, about whether River was going to be a morning person or not, about the quality of the coffee. At one point a hawk landed in the oak above us and watched us for a while before deciding we were boring and moving on.

On the drive home Caleb said he'd been thinking about land again—specifically, whether a parcel he'd seen near mine might still be available. It had come back to market after a previous buyer fell through. I said he should call about it. He said he wasn't sure he was ready. I said the same land won't wait forever. He said he knew.

He called the realtor on Tuesday. The parcel was still available. He drove out and looked at it Thursday. It was twelve acres, timber and a small meadow, no structures but a good well. He called me from the driveway and said: what do you think? I said: are you looking at the creek? He said: yeah. I said: that's what you're buying. The creek and what it gives you.

He said he was going to make an offer. I said good. He said it was the most expensive thing he'd ever considered doing. I said it's supposed to be.

We came home from that blind cold and empty-handed but not empty in any way that mattered. I’d put this together the night before, knowing we’d need something real when we walked back in — something that had been sitting in the oven slow and patient while we were out in the dark whispering about movies and hawks. Amish Baked Oatmeal is that kind of food: humble, warm, and exactly right for an October morning when the important things are just beginning to take shape.

Prep Time: 10 min | Cook Time: 35 min | Total Time: 45 min | Servings: 6

Ingredients

3 cups old-fashioned rolled oats
1/2 cup brown sugar, packed
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2 eggs, beaten
2 cups whole milk
1/3 cup butter, melted
2 teaspoons vanilla extract
1/2 cup raisins or dried cranberries (optional)
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat. Heat oven to 350°F. Grease a 9x13-inch baking dish or an 8x8-inch dish for a thicker result.
Mix dry ingredients. In a large bowl, stir together the oats, brown sugar, baking powder, cinnamon, and salt until combined.
Mix wet ingredients. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Combine. Pour the wet mixture into the dry mixture and stir well. Fold in raisins or dried cranberries and nuts if using.
Transfer and bake. Pour the mixture into the prepared baking dish and spread evenly. Bake for 35–40 minutes, until the top is set and lightly golden and the center does not jiggle.
Rest and serve. Let stand 5 minutes before scooping. Serve warm with a splash of milk poured over the top, or a drizzle of maple syrup.

Nutrition (per serving)

Amish Baked Oatmeal — Something Warm Waiting When You Get Home