Accommodations Deserving of Life's Special Moments


The Barn Inn Cuisine

Each morning, awaken to a sumptuous Amish Country breakfast served daily for our guests staying at The Barn Inn. Rotating menus vary and include three hot entrees and varying side dishes. One breakfast menu consists of fresh fruit, Amish-made sausage, scrambled eggs, homemade breads, juice selections, cinnamon rolls, and coffee. Other menus include such items as our nationally-recognized baked oatmeal, croissant quiche, cinnamon apple pancakes, and holiday-baked eggs. Large guest groups are served buffet-style, and smaller groups are served family style. We are happy to accommodate special dietary requests and restrictions, preferably with advanced notice.

The Barn Inn Bed and Breakfast's Baked Oatmeal recipe was honored to be selected by the University of Georgia Food Services as a featured menu item and served at their 2nd Annual Sunset Breakfast Event on October 13, 2011 where 8,700 students and community guests were served. This entree is just about as perfect as any dish can be. It is full of texture, good taste, attractive in presentation, healthy for you, non-fat (except for whatever fat is in the yogurt), low in sugar, gluten-free, and contains no meat.

The Barn Inn Bed and Breakfast provides comfortable lodging and Amish-style cuisine to guests looking for a place to stay during their vacation or weekend getaway. Our accommodations are centrally located between Columbus and Cleveland, Ohio, making it a great location to explore Amish Country near Berlin in Holmes County, Ohio.

The Barn Inn Baked Oatmeal

Serves 8

2 cups oatmeal, quick or regular
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 eggs
1/2 cup applesauce
1/4 cup brown sugar
1/2 cup dried cranberries
1 teaspoon vanilla
1/2 cup pecans (optional)

Preheat oven to 325 degrees.
The Barn Inn Baked Oatmeal
In a large bowl combine the oatmeal, baking powder, and salt. In a separate bowl mix the milk, eggs, brown sugar, applesauce, and vanilla until blended, then pour into the dry mixture. Add cranberries and pecans (if desired) Refrigerate for several hours or overnight. Pour into a greased 9" pie pan. Bake at 325 for 45-60 minutes or until done. Serve hot, topping each serving piece with two flavors of yogurt. I prefer vanilla and any fruit-flavored yogurt. Top each serving with several slices of fresh fruit such as strawberries, peaches, blueberries, blackberries, etc.

Both attractive and delicious, this recipe can conveniently be mixed up the night before, refrigerated overnight, and baked in the morning. Have fun with it and enjoy!