Oat Milk Pudding Recipes
OLD FASHIONED OATMEAL PUDDING
This simple recipe for old fashioned oatmeal pudding features tender oats cooked in milk and topped with berries, nuts, & honey. A breakfast of champions!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- Gather all the ingredients for the recipe. The amount of berries and nuts can be adjusted according to your tastebuds.
- Pour the milk into a saucepan with the old fashioned oats. Let the mixture simmer on low heat for about 20 minutes.
- Divide the oatmeal pudding into individual serving bowls. Add the berries and nuts and drizzle the tops with honey. Enjoy!
Nutrition Facts : Calories 333 kcal, Carbohydrate 45 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, TransFat 0.001 g, Cholesterol 15 mg, Sodium 49 mg, Fiber 6 g, Sugar 28 g, UnsaturatedFat 10 g, ServingSize 1 serving
OAT MILK CHOCOLATE PUDDING
Chocolate pudding is equal parts comfort and romance, which means it's great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.
Provided by Ali Slagle
Categories for one, quick, weekday, custards and puddings, dessert
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
- Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
- Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.
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