This Dulce de Leche Oatmeal Bake is luscious, decadent, and sinfully scrumptious breakfast or even dessert.
This post was originally published in April 2016. I have uploaded new images; however the recipe and post remain the same.
I’ve got to confess, my friends. This Dulce de Leche Oatmeal Bake is sinfully scrumptious breakfast.
But wait. First of all, I might have made too many concessions for the last year. I made them when I was talking about donuts. And being addicted to buying food props.
Second of all, saying that this Dulce de Leche Oatmeal Bake is one fantastic breakfast isn’t the confession. It’s a fact. I hope you agree on that.
My real confession is that I love dulce de leche. I would even say I adore it, if it’s appropriate to say this about food.
It’s been a long way – as far as I remember, I have always had a thing for caramelized condensed milk. Perhaps, I was born this way – craving for dulce de leche. Once I even made a confession about how I almost ruined the kitchen while making dulce de leche at home. I was quite a kid if this counts as an excuse, though.
Before moving to Canada, I never tried this caramel spread made in Argentina. In my book, it’s the most delicious dulce de leche I’ve tried so far (Well, I try different spreads once in a while too).
However, if you search my blog, you won’t find a lot of recipes featuring dulce de leche. Why? Because I love dulce de leche.
Honestly, it’s the most dangerous thing in our house. Trust me, I’ve got a number of stories when I bought a jar (two or three) of this caramel spread to use it in cooking, but I never succeed cause it ended up…you know where!
Once I bought a jar of dulce de leche, and when we got home, the jar was immaculately clean! All that time the bags were in the trunk, so isn’t this a great mystery?
Talking about this Dulce de Leche Oatmeal Bake, I had been planning to make it since last fall when I first thought of this combo. Why so long? Do I really need to give you an answer? I remember at least 4 attempts to make this dish. Once I even got a large plastic container in the bulk store…well that happened twice. The first time I grabbed just a little to give it a try. The next time I took a huge plastic container (like a kilo) to make this oatmeal and to indulge myself as well. All right, it’s too embarrassing to continue!
Should I mention this Dulce de Leche Oatmeal Bake turned out stunning? It’s not just a delicious breakfast – it’s a dessert for your breakfast! I mean who would reject having a dessert for breakfast? Legit. Just keep saying to yourself: it’s breakfast, it’s breakfast; this is not a dessert at all!It’a a healthy breakfast. That should work.
The texture of this dish is similar to a bread pudding, moist and fluffy. You can add a bit less of liquid so you should get a cake (drier) texture. Also, I added some bananas cause I had a very ripe one. That’s optional, but you know that: oats, caramel, and bananas. That’s more a mandatory ingredient.
To wrap this up, I hope you don’t have any doubts you’ve got to try this Dulce de Leche Oatmeal Bake. If you like dulce de leche, it’s a must.
Indeed, do you? Could you easily eat a jar of it? Is there an ingredient too dangerous to keep in your household? Have you ever got any food disappeared from your car?
Dulce de Leche Oatmeal Bake is a luscious scrumptious breakfast where oats, bananas, and dulce de leche meet each other in one dish! It’s more than just good breakfast – it’s breakfast and dessert on one plate.
2 cups milk
2,5 cups + 1/3 cup quick oats (4-6 minutes cooking)
1 teaspoon vanilla extract
1 teaspoon baking powder
a good pinch of salt
1 very ripe banana, mashed
1 firm banana, sliced
~ 2/3 cup dulce de leche
1 tsp. butter, for greasing
In a bowl mix the milk, eggs, and vanilla extract. Add 2,5 cups oats, baking powder, salt, and one ripe mashed banana. Mix well and transfer into a slightly buttered baking dish.
Spoon out the dulce de leche all over the mixture and then, using a spoon or fork, sinking some spread while leaving a part on the top. Top the mixture with the sliced firm banana. Sprinkle with the remaining 1/3 cup of oats.
Preheat the oven to 175-180 degrees C. Bake the oatmeal for about 35-45 minutes.