This creamy chocolate pudding uses oat milk for dairy-free creaminess. I used to whisk up pudding nearly every week, but after going vegan none of the plant-milk options measured up. Then I tried oat milk, and it’s like old times! Actually, even better, because the pudding is healthier, kinder, and better for the planet. I use Oatly Full-Fat Oat Milk.
This chocolate pudding is best cold but good warm. Serve it plain or use it as a chocolate sauce over sliced bananas. I’ve added a new option: stirring in half a dairy-free chocolate bar for a step up in luxurious texture and taste. My Taster and I agree that this homemade chocolate pudding is excellent without this extra step, but try it if you want to splurge.
All these options make this way to make chocolate pudding a great “cook once, enjoy twice” recipe. Have it warm over bananas one night, then serve it plain and chilled the next day. Or give the kids the plain pudding and stir in extra chocolate for the grownups. I’ve used our local Escazu’s sea-salt bar for the ultimate splurge, but priced this recipe using the more widely available and less expensive 365 Organic Dark Chocolate Bar from Whole Foods.
In it’s plain, simple glory, Chocolate Pudding with Oat Milk costs $1.43 a serving, using many organic ingredients. Oatly Oatmilk isn’t organic, but it does come in a recyclable gable-top carton. I’m not willing to buy oat milk in a plastic bottle, even if the contents are organic. Of course, you can use other plant milks here if you want to, including almond, coconut, and cashew.
| Prep Time | 20 minutes |
| Servings |
servings
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- 2/3 cup sugar 132 grams
- 1/4 cup natural cacao or cocoa 18 grams
- 3 tablespoons cornstarch 24 grams
- 1/4 teaspoon salt 2 grams
- 2 1/4 cups full-fat oat milk 540 ml
- 1 teaspoon vanilla
- 1 1/2 ounces chocolate bar optional, chopped. 42 grams or half a bar
- 2 medium bananas optional
Ingredients
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- Sift dry ingredients into a medium pot. (Sifting helps avoid lumps that even vigorous stirring won't break up.) Add one cup of oat milk. Whisk until smooth.
- Whisk in remaining oat milk and cook over medium heat, stirring occasionally at first and more often as the mixture thickens. Set out four custard cups or a bowl that comfortably holds four cups. Slice bananas, if using, into cups or bowl. When chocolate pudding starts to boil, reduce heat to medium low and stir constantly for one minute.
- Remove pudding from heat and stir in vanilla and, if using, chopped chocolate. Pour into custard cups. Let it set for at least five minutes if eating warm. Let it come to room temperature, cover, and refrigerate for several hours to serve cold.
Nutritional Information for Chocolate Pudding with Oatmilk
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This is easy and so delicious. It really satisfies a chocolate craving. Today I’m making it again using Cacao instead of cocoa, and arrowroot instead of cornstarch. I’ll let you know how it goes, but I expect delicious.
While I love the subtle chocolate flavor of cacao, the arrowroot didn’t set up nearly as well as the cornstarch. I had cups of milkshake rather than pudding.