Amish Baked Oatmeal Recipe - Food Lovin Family (2024)

FAQs

Why is my baked oatmeal gummy? ›

Oatmeal may become gummy or have a dry texture if the combined oat mixture sits for a prolonged time before it is baked. Once the wet ingredients are mixed with the oatmeal, the oatmeal will begin absorbing moisture. If it sits for too long, it will become dry or gummy when baked due to inadequate moisture.

Packed with real-food protein, this high protein baked oatmeal will keep you full all morning long. It's easy, make-ahead, and customizable based on what you have in your fridge.

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.

The key to getting a creamy, not-gluey bowl of oatmeal is using enough water. Notice we said water—cooking oatmeal in milk tends to make a stickier, thicker oatmeal.

High-sugar toppings like chocolate, syrup, and dried fruit

As Best points out, "some of the worst ingredients that are mistakenly added to healthy overnight oat recipes include chocolate sauce, sugar, syrup, and dried fruit."

Steel-cut oats, also called Irish oatmeal, are the whole oat kernel that has been cut into two or three pieces using steel disks. This type of oats contains the highest amount of fiber, as it is least processed. Steel-cut oats take a little longer to cook, and result in a creamy and chewy porridge.

"I make my oatmeal in my microwave—it's so easy! I put 1/3 cup quick-cooking oats (I like McCann's) in a bowl, add 1 cup of water, then microwave it on high for 4 minutes," Garten wrote in a Q&A on her website. Sometimes she'll swap milk for water, but one ingredient stays the same: salt.

Oats come with a number of health benefits, weight loss included. Did you know that you can eat oats for all three meals of the day in order to lose weight? That is because oats are rich in satiating fibre, which prevents hunger pangs and eliminates the need for you to snack between meals.

Oatmeal is lacking in two macronutrients that help you stave off hunger for hours. Fat and protein are key ingredients to add to your oatmeal to keep you fuller, longer. And while it does have some protein, it's not enough to keep hunger at bay. Fat does the best job keeping you fuller, longer.

Is oatmeal better for you than potatoes? ›

Compare 100 calories of baked potato to 100 calories of oatmeal, and you find a bit less protein (3 grams vs. 4), a bit more starch (18 grams vs. 16) and a similar mineral profile (potatoes have more potassium, but oats have more selenium). But potatoes beat out oats in just about every vitamin, as well as fiber.

Oatmeal Is a Good Carb

Complex carbohydrates, like oats, take longer for your body to digest. They don't cause the same swings in blood sugars as simple carbs like white bread or sugar. Plus, oats deliver nutrients like magnesium and phosphorus.

Rolled oats hold their shape well and give things a nice chew. This makes them perfect for baked goods and cookies. Quick oats are better for blending into recipes. They are most often used as a quick breakfast (hello instant oatmeal packets).

Stirring oats too much can cause them to get chewy

According to Kitchn, continually stirring your oats while they're cooking might seem like a good idea, but it isn't necessary. It could contribute to gluey and chewy oats instead of the smooth and creamy dish you intended to make.

Protein powder: for soft and fluffy baked oats, I recommend vegan protein powder, casein or a mix of casein and whey. If you only use whey, instead, the texture will be pretty dry and rubbery.

Baked oats should have a soft and tender, cake-like consistency, and should not be soggy. If the center is soggy, the oats likely need a little more time in the oven. Be sure to bake until a toothpick inserted in the center comes out clean.

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.