Oat Milk Chocolate Pudding Recipe
Introduction
This oat milk chocolate pudding is a creamy, dairy-free dessert that’s rich in chocolate flavor and delightfully smooth. It’s easy to make with simple ingredients and perfect for satisfying a sweet tooth without any dairy.
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
- 3 to 4 ounces (85 to 115 grams) bittersweet bar chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
- Step 1: In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa powder, cornstarch, and salt. Slowly stir in the nondairy milk until the mixture is smooth and combined.
- Step 2: Place the saucepan over medium-low heat. Stir the mixture constantly, scraping the bottom, sides, and corners of the pan until it thickens, begins to bubble, and coats the back of the spoon or spatula, about 5 to 10 minutes. Reduce heat if it thickens too quickly.
- Step 3: Add the chopped bittersweet chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
- Step 4: Remove the pan from heat and stir in the vanilla extract. Spoon the pudding into serving bowls or individual cups. Serve warm, at room temperature, or chilled. The pudding will thicken further as it cools.
Tips & Variations
- Use a high-quality bittersweet chocolate bar for richer flavor and smoother texture.
- For a slightly sweeter pudding, add a pinch of cinnamon or a dash of maple syrup.
- Try substituting oat milk with almond or cashew milk for a different nutty taste.
Storage
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Before serving chilled pudding, let it sit at room temperature for a few minutes or gently reheat it in the microwave to regain its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of non-dairy milk?
Yes, almond, cashew, or soy milk can work well, but oat milk provides the creamiest texture and flavor in this recipe.
What can I do if the pudding is too thick or too thin?
If it’s too thick, stir in a little extra nondairy milk to loosen it. If it’s too thin, cook it a bit longer while stirring until it thickens to your liking.
PrintOat Milk Chocolate Pudding Recipe
This rich and creamy Oat Milk Chocolate Pudding is a decadent dairy-free dessert that’s both smooth and velvety. Made with simple pantry ingredients like oat milk, cocoa powder, and bittersweet chocolate, it offers a luscious chocolate flavor without any dairy, perfect for vegan and lactose-intolerant dessert lovers.
- 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
Pudding Base
- 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
Chocolate and Flavoring
- 3 to 4 ounces (85 to 115 grams) bittersweet bar chocolate, finely chopped
- 1 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa powder, cornstarch, and sea salt until evenly mixed.
- Add Milk and Mix: Slowly pour in the oat milk while stirring constantly to ensure the mixture becomes smooth and free of lumps.
- Heat and Thicken: Place the saucepan over medium-low heat and stir constantly, scraping the bottom and sides of the pan to prevent sticking. Continue cooking until the pudding thickens, begins to bubble, and coats the back of the spoon, about 5 to 10 minutes. Lower the heat if the mixture thickens too quickly to avoid burning.
- Add Chocolate: Remove the pan from heat briefly to add the finely chopped bittersweet chocolate. Stir vigorously for about 30 seconds until the pudding becomes very thick and smooth as the chocolate melts completely.
- Finish with Vanilla: Stir in the vanilla extract to enhance the flavor, then spoon the pudding into serving bowls, cups, or ramekins.
- Serve or Chill: Serve the pudding warm, at room temperature, or chilled. The pudding will further thicken as it cools.
Notes
- You can adjust the bittersweet chocolate quantity based on your preferred chocolate intensity.
- For a smoother pudding, sift the cocoa powder before mixing with other dry ingredients.
- The pudding thickens as it cools; if it becomes too thick, stir in a splash of oat milk to loosen before serving.
- This pudding can be stored in the refrigerator for up to 3 days in an airtight container.
- For added texture, top with fresh berries, nuts, or a dollop of whipped coconut cream.
Keywords: oat milk chocolate pudding, dairy-free chocolate pudding, vegan dessert, oat milk dessert, easy chocolate pudding
