Caramel Oat Groats Pudding

Inspired by ‘arroz doce’ – a staple of Ellie Markovitch’s youth – a great treat for dessert, snack or make it less sweet for breakfast. Thank you to Ellie of Story Cooking.


Traditionally made with rice – this version uses the nutritional oat groat


Groats Prep-
-Soak 1 cup Maine Grains Organic Oat Groats overnight
2 + cups of water for cooking groats
1/2 cinnamon stick
4-5 cloves
1/2 cup sugar for the caramel sauce
3 cups whole milk - and more if needed
Citrus zest
2 large egg yolks
1/2 cup sugar - added near the end to adjust the sweetness to your preference


  1. After groats have soaked, cook in the 2+ cups of water or slow cooker on high for 3 hours
  2. 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
  3. 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 still and steep for 10 minutes till all the flavors come together
  4. Add the cooks groats to the caramel mixture and simmer for about 15 minutes till thick and creamy
  5. In a small bowl, lightly beat the egg yolks with a bit of the hot caramel mixture to temper the eggs 
  6. Add this yolk mixture to the  rest of the caramel mixture, stirring, till it thickens to a pudding texture
  7. Add the other 1/2 cup of sugar – if using – slowing to adjust the sweetness, add more milk for a thinner consistency if desired 
  8. Let cool and refirigerate
  9. Serve in individual bowls/ramekins with fresh fruit and grated zest if desired


Course: Breakfast, Side Dish, Snack


Caramel OatGroat Pudding Ellie M

From Story Cooking