Oat Milk Chocolate Pudding

Why would anyone want to prevent skin from forming on top? Pudding-skin is the best thing ever!

I would recommend sifting the dry ingredients to prevent clumping when integrating into the oat milk. Delicious pudding!

Adding the zest of one orange with the chopped chocolate makes this already delicious dessert just that bit more luxurious!

To make oat milk for the recipe: 2 cups of water and 30 grams of dry oats. Blend on high for 2 minutes in a Vitamix and ready to go. Don't need to soak oats or filter milk. It ends up nice and smooth in the end. YUM!

There aren’t enough stars. I don’t want to eat anything else. I’m not going to brush my teeth.

I so appreciate this as the mom of two dairy-free littles. I sprinkled some flaked sea salt on my husband’s and my bowls, but could also see a good addition of some chili and cinnamon as well. I also used a silicone-coated whisk to prevent clumping. Worked great.

Borrowed a tip from Ina Garten and added a little espresso powder (1/4 teaspoon) to bring out even more chocolate flavor. Yum!

Cornstarch needs boiling temp + time to fully activate, so after the mixture gets to the "coating back of spoon" stage (5-10 min), I actually let it come to a fairly vigorous boil and constantly stir/monitor for at least 2 full minutes at that boil. I've made this numerous times and get chocolate soup every 3rd time because I forget about this step, which isn't specified in the recipe.

Holy Mother of God that’s delicious! A wonderful way to celebrate losing ten lbs!

This got rave reviews from husband who loves chocolate pudding but is allergic to dairy. Consistency with oat milk is incredibly creamy but the dessert has none of the unpleasant aftertaste of some other dairy alternatives. It tastes like essence of chocolate - I used Valrhona 70% for the bar chocolate and Trader Joe's 100% cocoa for the powder. I think the quality of chocolate is paramount in this recipe as the taste is so forward, unmasked by cream, eggs or other additions. Not too sweet!

Thanks to Andy and EVR! I "sifted" the dry ingredients in a mini Cuisinart which I then used to chop the TCHO bittersweet chocolate, which is 66%. Per the Tip, I decided to go for the 4 iz but could have done 3.5. I used the silicone whisk in a non-stick pot so clean-up was easy. I used a combination of cashew almond milk I had on hand and the results were absolutely delicious! First time this lactose-free woman has had chocolate pudding in 35 years! What a treat!

No - that distinction only matters when baking with leavening agents (Dutch is often paired with baking powder, natural is paired with baking soda). You can use either cocoa here successfully, but the taste of each will be different - Dutch is mellower and deeper (like the cookie part of Oreos), natural is more conventional, like what those of us who grew up in the U.S. expected "chocolate" flavor to taste like (Hershey's). Some companies even offer a blend of Dutch and natural, like Penzey's.

Saw this and 15 min later, it was done. It’s THAT easy and quick.

Inspired by Magnolia’s pumpkin gingersnap banana pudding and the abundance of oat milk on hand, I made this recipe but nixed the cocoa powdered and chocolate, instead adding a few spoonfuls of canned pumpkin, cinnamon, pumpkin spice, and nutmeg. So easy, so amazing.

OMG this was so easy and amazing! Adding the oat milk in a bit at a time to the dry ingredients will allow it to incorporate more easily without need for sifting. Didn't realize we were out of corn starch so subbed double the amount of tapioca starch. It thickened well and is very smooth and creamy.