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This dish originally came from Lancaster county, from an Amish family farm. The original recipe called for heavy cream and more eggs and was perfect for eating a sustainable meal before heading out to the fields for 6 hours.
A rural Pennsylvania bed & breakfast adapted the recipe and shared with its patrons. A friend of a friend acquired the recipe in this way, and I further adapted it to be a little more heart-healthy and not quite so sugary-sweet.
I recommend it for a holiday weekend with the family. Prepare the day before guests are due to arrive and refrigerate, uncooked, in a covered Pyrex dish.
- 1/2 cup vegetable oil, (preferably canola)
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs, (beaten)
- 1 tsp cinnamon
- 1 tsp vanilla extract, (to taste)
- 1 tsp baking powder
- pinch salt, (to taste)
- 1 cup milk
- 2 tbsp maple syrup
- 3 cups old fashioned oats
- 1 cup nuts, (optional)
- other mix-ins, if desired
- Preheat oven to 350 degrees Fahrenheit.
- In a medium sized mixing bowl, mix all wet ingredients (oil, milk, vanilla extract, beaten eggs, maple syrup) together with the sugars until mixture is uniform.
- Mix in cinnamon, salt, and baking powder.
- Mix in oats, ensuring all oats are sufficiently wet. Consistency should be slightly more watery than oatmeal cookie dough, unless you put in a different amount of oats.
- (Optional) mix in nuts and any other addition you like. See below for ideas!
- Grease a 2 quart glass baking dish (can use other sizes and materials if desired) using butter or cooking spray.
- Pour mixture into baking dish and use a spatula to ensure it's spread evenly.
- Bake for 25 minutes (adjust time depending on size, depth, and material of baking dish), or until a toothpick comes out clean. Should rise slightly and brown.
- (Optional) serve with cream or fruit topping.
Other Mix-In and Topping Ideas
- chopped apples
- chocolate chips
- sliced almonds
- peanut butter chips
- chopped strawberries
|Serving size: 1/8 of casserole|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Saturated fat 1 g||5%|
|Carbohydrates 42 g||14%|
|Sugar 20 g|
|Fiber 3 g||12%|
|Protein 7 g||14%|
|Cholesterol 47 mg||16%|
|Sodium 148 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|