My aunt brings this to every Sunday brunch, and the pan is licked clean within minutes. It tastes more like cake than breakfast but keeps you full all morning.

This 6-ingredient Amish baked oatmeal is the kind of dish that shows up at every church basement potluck and family brunch out here in the Midwest. My aunt has carried the same glass baking dish to Sunday gatherings for as long as I can remember, and this oatmeal is always the first thing scraped clean. It bakes up more like a soft, tender oatmeal cake than a bowl of porridge, with a golden top and a dense, hearty crumb that keeps you full straight through to lunchtime. The recipe is simple, humble, and very much in the spirit of Amish farmhouse cooking: pantry staples, no fuss, and comfort in every bite.

Serve the baked oatmeal warm, cut into squares right from the glass dish, with a splash of cold milk over the top so it soaks into the edges. It’s lovely with fresh berries in the summer or sliced bananas and a little extra brown sugar in the winter. A side of scrambled eggs or breakfast sausage turns it into a full brunch spread, and a pot of hot coffee or tea on the table makes it feel like a Sunday gathering any day of the week.

Servings: 9

3 cups old-fashioned rolled oats

Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch glass baking dish (or similar) with butter or cooking spray.

In a large mixing bowl, stir together the rolled oats, brown sugar, baking powder, and salt until everything is evenly combined and there are no clumps of sugar.

In a separate bowl or large measuring cup, whisk together the milk and eggs until the eggs are fully blended into the milk.

Pour the milk and egg mixture over the dry ingredients. Stir well until all of the oats are moistened and the mixture looks uniform. It will be loose, like a thick batter.

Pour the oatmeal mixture into the prepared glass baking dish and spread it out evenly, smoothing the top with the back of a spoon.

Bake on the center rack for 30–35 minutes, or until the top is golden brown and the edges look set. The center should be just firm to the touch and not jiggly.

Remove from the oven and let the baked oatmeal rest for about 10 minutes. It will finish setting as it cools, giving you neat, cake-like squares.

Cut into squares and serve warm, with a splash of cold milk over each piece so it soaks into the top and around the edges.

For a slightly richer, more dessert-like version (the way my aunt often makes it), you can replace 1/2 cup of the milk with 1/2 cup of cream or evaporated milk, or stir in 2 tablespoons of melted butter when you add the liquids. If you like spice, add 1 teaspoon of ground cinnamon and a splash of vanilla extract to the batter—those two are very common in Amish kitchens, even if they make this more than 6 ingredients. To stretch the recipe for a bigger crowd, bake it in a 9x13-inch pan and increase the oats to 4 cups, milk to 2 1/2 cups, and add one more egg; bake a few extra minutes until set. You can also stir in 1/2–1 cup of raisins, chopped apples, or nuts to the oat mixture before baking for more texture and flavor. Leftovers reheat nicely: warm a square in the microwave with a spoonful of milk over the top, or enjoy it cold like a dense breakfast bar on busy mornings.