Caramel Apple Oatmeal Pudding Bake

image of Caramel Apple Oatmeal Pudding Bake

I’m one of the very few people I know who loves, loves, loves rain. I’m definitely the odd man out here in the Houston area. Most everyone around here are heat lovers. But as I like to remind my boyfriend, I didn’t move here for Houston – I moved here for him. If I was choosing where to live based on location, it would be someplace like the Pacific Northwest – mild, green, rainy.

The temperatures we’ve been having lately have not made me happy. Mid-80’s in March is a little warm for my taste. We don’t get much winter to start with and this year it has been even less than usual. So when a cold front moved in a few days ago, the temperatures dropped and the rain started to fall, my mood immediately lifted. Ahh, cool and damp. My favorite!

All of which made it a perfect day for this breakfast. Originally inspired by this recipe at, I decided to change it up a little by adding some apples, which then made me think that some caramel flavor would be good, too. The final result is warm and comforting, rich and hearty. A perfect breakfast for a lazy, rainy Sunday morning.

I made a lovely little caramel sauce to pour over the finished product, but it’s not really necessary. The oatmeal is very rich and delicious, all by itself. But I have included it, just in case. We saved ours and figure we can use it on ice cream or something, instead.

Caramel Apple Oatmeal Pudding Bake

Yield: 6

Caramel Apple Oatmeal Pudding Bake


  • 1 cup Oats
  • 1 3/4 cup Skim milk
  • 1/8 teaspoon Salt
  • 15 ounces Ricotta cheese
  • 1/2 cup Dulce de leche
  • 2 large Eggs
  • 1/2 cup Skim milk
  • 3 tablespoon Brown sugar
  • 1/2 teaspoon Nutmeg freshly ground
  • 1/2 teaspoon Allspice freshly ground
  • 1/4 teaspoon Salt
  • 1 Apple gala cored, peeled & diced
  • 1/4 cup Dulce de Leche
  • 1/2 cup Cream
  • 2 tablespoons Raw sugar
  • 2 teaspoons Cinnamon or to taste


  1. Preheat oven to 325 degrees F. Coat a 2-quart baking dish or 6 individual ramekins with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Sprinkle top of oatmeal with cinnamon sugar and serve warm, with caramel sauce on the side.

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