Caramel Oat Groats Pudding

Caramel Oat Groats Pudding

Recipe by Ellie Markovitch
Course: Breakfast, Side dish, Snack, Dessert

“This recipe is inspired by the rice pudding “arroz doce” I grew up eating. I wanted to recreate this breakfast/dessert with local oat groats.
This can go from breakfast to a dessert depending on how sweet you like your oats. Either way, using caramelized sugar, or as we call it in Brazil “açúcar queimado” or “burnt sugar” gives a rich color and flavor. Add the cooked oats, finish with lemon or lime zest, eat hot or cold, it is a real treat.” – Ellie Markovitch
Groats must be soaked overnight in advance of assembly.


  • 1 cup Maine Grains Organic Oat Groats

  • 1/4 tsp salt

  • 1/2 cinnamon stick

  • 4 whole cloves

  • 1/2 cup sugar for the caramel sauce

  • 3 cups whole milk – and more if needed

  • citrus zest

  • 2 large egg yolks

  • sugar – added near the end to adjust the sweetness to your preference


  • Soak 1 cup Maine Grains Organic Oat Groats overnight.
  • After groats have soaked, cook in 2+ cups of water or slow cooker on high for 3 hours.
  • Meanwhile, place 1/2 cup of sugar in a heavy sauce pan on medium low heat and cook and stir- it will form clumps but will melt into a thick brown liquid – keep stirring being careful not to burn the sugar (if it cooks too long it will become bitter) – this is your beginning caramel.
  • Carefully (use gloves for safety) add to the sugar 3 cups of milk, the cinnamon stick, cloves and lemon or lime zest and salt. It may separate, but stir and steep for 10 minutes until all the flavors come together.
  • Add the cooks groats to the caramel mixture and simmer for about 15 minutes until thick and creamy.
  • In a small bowl, lightly beat the egg yolks with a bit of the hot caramel mixture to temper the eggs.
  • Add this yolk mixture to the rest of the caramel mixture, stirring, until it thickens to a pudding texture.
  • Add the other 1/2 cup of sugar – if using – slowing to adjust the sweetness, add more milk for a thinner consistency if desired.
  • Let cool and refrigerate.
  • Serve in individual bowls/ramekins with fresh fruit and grated zest if desired.

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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia