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The Barn Inn

Accommodations Deserving of Life's Special Moments


The Barn Inn Cuisine

Here at the Barn, we strive to bring the comfort food you'd expect to find at home to the table at the Inn. In the spirit of true Amish Country hospitality, we promise you'll have plenty to eat, and lots left over! Our breakfasts are made from scratch using locally sourced ingredients, right down to the bread available for toast! Entrees typically include (but are not limited to) our famous Baked Oatmeal, stuffed French toast, oatmeal pancakes, quiche, holiday baked eggs, baked scrambled eggs, steel cut oats, pancakes and waffles of many seasonal flavors, country hashbrowns, pastries such as maple-iced cinnamon rolls, sausage from a butcher just up the street from us, fresh seasonal fruit, and so much more!

Large guest groups (10 or more) are served buffet-style, and smaller groups (fewer than 10) are served family style. We are happy to accommodate special dietary requests and restrictions, preferably with advanced notice, including gluten-free, vegan, vegetarian, dairy free, and others.

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. This recipe was created by original owner and founder of the Barn, Loretta Coblentz.

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!

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