Oat Milk Chocolate Pudding Recipe

Introduction

This rich and creamy oat milk chocolate pudding is a delightful dairy-free dessert that’s simple to make. With a smooth texture and deep chocolate flavor, it’s perfect for satisfying your sweet tooth any time of year.

Ingredients

• 1/3 cup (65 grams) granulated sugar
• 1/3 cup (30 grams) unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon fine sea salt
• 2 cups (480 milliliters) nondairy milk, preferably oat milk
• 3 to 4 ounces (85 to 115 grams) bittersweet bar chocolate, finely chopped
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a medium saucepan, stir together the sugar, cocoa powder, cornstarch, and salt using a wooden spoon or silicone spatula. Slowly add the oat milk while stirring to combine everything smoothly.
2. Step 2: Place the pan over medium-low heat and stir constantly, scraping the bottom and sides, until the pudding thickens, starts to bubble, and coats the back of your spoon, about 5 to 10 minutes. Lower the heat if it thickens too quickly.
3. Step 3: Add the chopped bittersweet chocolate and stir vigorously until the pudding is thick and velvety, about 30 seconds more.
4. Step 4: Remove the pan from heat and mix in the vanilla extract. Pour the pudding into serving bowls or ramekins. Serve warm, at room temperature, or chilled; it will thicken further as it cools.

Tips & Variations

• For richer pudding, use a dark chocolate with 60% or higher cocoa content.
• If you prefer a smoother texture, strain the pudding before adding the chocolate.
• Try adding a pinch of cinnamon or espresso powder for a flavor twist.
• Oat milk works best for creaminess, but almond or soy milk can be used as alternatives.

Storage

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. To serve chilled pudding, allow it to come to room temperature for a few minutes or warm gently on the stove or in the microwave, stirring in between to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of oat milk?

Yes, you can substitute regular dairy milk for oat milk if you prefer. The pudding will still be delicious but may have a slightly different texture.

What can I use instead of cornstarch?

You can replace cornstarch with an equal amount of arrowroot powder or tapioca starch to thicken the pudding if needed.

Oat Milk Chocolate Pudding Recipe

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★★★★★

4.8 from 103 reviews

A rich and creamy oat milk chocolate pudding that is dairy-free and velvety smooth. This easy-to-make dessert combines the deep flavor of bittersweet chocolate with the wholesome goodness of oat milk, perfect for satisfying chocolate cravings without dairy.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/3 cup (65 grams) granulated sugar
• 1/3 cup (30 grams) unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1/8 teaspoon fine sea salt

Wet Ingredients & Chocolate

• 2 cups (480 milliliters) nondairy milk, preferably oat milk
• 3 to 4 ounces (85 to 115 grams) bittersweet bar chocolate, finely chopped
• 1 teaspoon vanilla extract

Instructions

1. Mix dry ingredients: In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch, and salt thoroughly.
2. Add milk and stir: Slowly pour in the oat milk, stirring constantly until the mixture is smooth and well combined without lumps.
3. Cook pudding base: Place the saucepan over medium-low heat and stir constantly, scraping the bottom and sides of the pan to prevent burning. Continue cooking until the mixture thickens, begins to bubble, and coats the back of the spoon, about 5 to 10 minutes. Reduce heat if it thickens too quickly.
4. Incorporate chocolate: Add the finely chopped bittersweet chocolate to the thickened pudding and stir vigorously for about 30 seconds until the pudding becomes very thick and smooth.
5. Finalize and serve: Remove the saucepan from heat. Stir in the vanilla extract. Spoon the pudding into serving bowls or ramekins and serve warm, at room temperature, or chilled. Note that the pudding will thicken further as it cools.

Notes

• For best flavor, use high-quality bittersweet chocolate with at least 60% cocoa.
• The pudding can be enjoyed warm for a comforting dessert or chilled for a firmer texture.
• The cornstarch helps achieve the creamy, thick consistency without using eggs or dairy.
• Stir constantly during cooking to avoid lumps and scorching.
• Leftovers can be refrigerated for up to 3 days, covered tightly.

Keywords: oat milk chocolate pudding, vegan chocolate pudding, dairy-free dessert, easy chocolate pudding, bittersweet chocolate pudding