Caramel Apple Oatmeal Bake

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6 Servings
Oatmeal American
sweet apples oatmeal breakfast Oatmeal American

1 cup old-fashioned s
1 3/4 cup m milk
1/8 teaspoon t
15 ounces part-skim otta cheese
1/2 cup Dulce de leche
2 large s
1/2 cup m milk
3 tablespoon wn sugar
1/2 teaspoon meg freshly ground
1/2 teaspoon spice freshly ground
1/4 teaspoon t
1 le cored, peeled and diced
1 Toppings (optional)
1/4 cup Dulce de Leche
1/2 cup am
2 tablespoons raw ar
2 teaspoons namon or to taste

Preheat oven to 325 degrees F. Coat a 2-quart baking dish or 6 individual ramekins with non-stick cooking spray. Pour milk into a sauce pan and bring almost to a boil over medium-high heat - watch carefully to avoid a boil over. Add salt then oats, and stir. Reduce heat to medium and simmer until cooked and thickened, approximately 5 minutes. Remove from heat. In a large mixing bowl, blend ricotta cheese, eggs, dulce de leche, milk, sugar, nutmeg, allspice and salt with an electric mixer until smooth. Add cooked oatmeal and mix until well blended. Fold in diced apples. Poor or spoon into prepared baking dish(es) and place in a 325 degree F oven; bake for approximately 1 hour or until edges are golden and center is set (beginning checking at 45 minutes). Allow to cool 5-10 minutes before serving. If desired, make caramel sauce while cooling. In a small saucepan over low heat, stir 1/4 cup dulce de leche and cream until smooth and blended. Sprinkle top of oatmeal with cinnamon sugar and serve warm, with caramel sauce on the side.


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