Quaker Creamy Custard (Panna Cotta) with Apple Caramel Sauce

This creamy and decadent dessert comes together thanks to the power of oats and some fun culinary techniques. Taking inspiration from Quaker’s classic apple cinnamon oatmeal and new Quaker Rice Thins Salted Caramel. Make Quaker Oats part of your dessert at home with this recipe and find more inspirations online at Quakeroats.com

Yield: about 1 dozen

Custard Panna Cotta

  • 2-1/3 cups water
  • 1 cup (heaping) soaked Instant Oats (see sub-recipe)
  • 3 ounces heavy coconut cream
  • 2 tablespoons + 1 teaspoon white sugar
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon Kappa Carrageenan
  • 3/4 teaspoon Iota Carrageenan
  • 1 tablespoon cinnamon
  • 1/2 teaspoon (heaping) Kosher salt

Apple Caramel

  • 2/3 cup water
  • 1-1/4 cup + 1 tablespoon white sugar
  • 9 ounces heavy coconut cream
  • 2 ea. Granny Smith Apples (small dice)
  • 1 teaspoon vanilla bean paste
  • 1/4 teaspoon Kosher salt

Soaked Instant Oats

  • 1-1/4 cup Quaker Oats Instant
  • 1-2/3 cup water

Soak oats in water overnight. Drain before using.

Preparation for Quaker Oat Custard Panna Cotta

  1. In large saucepan, combine water, sugar, and rest of dry ingredients.
  2. Bring up to a simmer, heat for 2 minutes.
  3. While mixture is warming, add Soaked Oats to a High-Speed Mixture.
  4. After 2 minutes, combine the hot liquid with the soaked oats in the High-speed mixer, and start blending on low.
  5. Slowly pour the coconut cream and vanilla paste into the blender, then bring the speed to be high and blend for 10 minutes.
  6. After 10 minutes, finish blending and pour into 5oz clear cups.
  7. Top with Caramel sauce [see recipe below] and garnish with Quaker Salted Caramel Rice Thins


Preparation for Apple Caramel Sauce

Inspired by a recipe from Serious Eats.

  1. In a 3-quart stainless steel saucier, combine water, sugar, apples and salt over medium heat. If you like, add an empty vanilla pod, too. Stir with a fork until syrup comes to a boil, about 4 minutes,
  2. simmer without stirring until syrup is honey-colored, roughly 6 minutes, shaking and swirling as needed to ensure even caramelization.
  3. Continue cooking until syrup is light to medium amber, a minute more. Immediately add Oat Milk and reduce heat to medium-low.
  4. Stir constantly with a heat-resistant spatula to knock back the foam, and simmer until caramel registers 225°F (107°C) on a digital thermometer, about 3 minutes.
  5. Transfer to a heat-resistant container, stir in vanilla extract (if using), and cool to room temperature.
  6. Caramel will be runny while warm but thicken as it cools, turning just a little chewy when cold. Refrigerate for up to 1 month in an airtight container.