Amish Baked Oatmeal Recipe - Food Lovin Family (2024)

FAQs

Why is my baked oatmeal gummy? ›

Oats absorb moisture as they sit—so if you let your batter sit before you bake, you'll run the risk of making a dense, thick, gummy baked oatmeal (when you really want a light, fluffy one), she explains.

The difference between baked oatmeal and baked oats is all in the texture. "And getting that cake-like texture comes from adding the egg, but also blending the ingredients well," Jawad explains. You can double (or triple) the recipe.

If the dry ingredients are not well mixed, there can be pockets or lumps of ingredients (especially leavening) that can lead to bitter or off flavors.

It's tempting to want to continually stir the oats as they simmer in the pot, but it can lead to too much starch, which results in a gummy, gluey texture. Follow this tip: Try to leave your oats undisturbed while they cook. Cover the pot as it simmers and give it just one or two stirs here and there.

It's a good thing medical experts recommend oatmeal as a healthy breakfast—there's so much you can do with a container of oats. You can enjoy them warm, soak them overnight, bake them into bars or muffins, or even blend them into a waffle batter.

It's satisfying, and a steaming bowl of baked oatmeal adds a touch of comfort to the start of the day. It's also full of fiber and protein, making it a healthy breakfast option. Baked oatmeal is a great blank canvas that you can jazz up with any number of add-ins.

Nutritious — Oats are full of vitamins and minerals, and the complex carbohydrates help you stay full longer. Time-Saver — Baked oatmeal can be made ahead and then cut into individual portions for meal-prep or grab-and-go snacks on the way to work or school.

Refined sugar

"The worst ingredient to add to overnight oats if your goal is to lose weight is sugar," Macpherson confirms, explaining that this sweet ingredient "contributes no nutrients." And if you're trying to slim down or just maintain a healthy diet, providing your body with ample nutrients is essential.

McDonald's uses brown sugar oats for its oatmeal, so you can get pretty close to their recipe with brown sugar and maple instant oatmeal. Pour 1/2 cup (64 g) or 1 packet of oats into a microwave-safe container to get started. The oatmeal expands while it's cooking, so use a container large enough so it won't overflow.

What animal likes oatmeal? ›

Oats are used as feed ingredients for animals such as horses, cattle, ruminants, sheep, dogs, pigs, and poultry.

To make this beautiful meal, cook the oats as you would normally -- either by stovetop or by microwave. Crack a single egg (or a few if you're cooking up a big batch of breakfast) into a small bowl and whisk it up. If using a microwave, pour the egg mixture into the oats, add your milk or water and mix all together.

When in doubt, add nut butters for creaminess, sweetness, and plenty of good protein. We like crunchy peanut butter for added texture, almond butter, cashew butter, and even tahini. Throw a chopped banana and a smudge of vanilla paste into stovetop oats for creamy, delicious, banana bread oatmeal.

Fresh fruit: berries, bananas, apples, peaches, mango, or pears. Spices: cinnamon, pumpkin pie spice, or nutmeg. Natural sweeteners: a dash of maple syrup or honey. Unsweetened or lightly sweetened chocolate: shaved dark chocolate (with a cocoa content of 70% or more)

This is absolutely my most common error, and it's easy to make! Luckily, it's also easy to fix. Remove from heat, add more liquid (OR yogurt), and stir. The oatmeal will probably not reach the perfect consistency you were originally going for, but it should regain most of its creamy charm!

Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.

When cooked correctly, oatmeal should have a hearty, slightly chewy texture and creamy consistency. It should never be watery or 'gluey'.

The method is pretty simple. Instead of a 2-1 ratio of water to oats that most manufacturer's recommend, use a 1-1 ratio. Equal parts of oats and water will allow the oats to absorb all the liquid and be slightly al dente. No mush.