Oat Milk Chocolate Pudding Recipe (2024)

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!

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

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.

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.

If I were rich and indifferent of gossip I’d fill a swimming pool with this pudding and insist on swimming alone.

This pudding is delightfully rich and sinful tasting with the bittersweet chocolate. I thought my four-year-old might not go for it, because there was still quite a bit of bitterness, which I love, but he didn’t seem bothered by it at all. Threw a little dollop of whipped cream on there while he was waiting for it to cool, and that also seemed to help. This pudding is delightfully rich and sinful tasting with the bittersweet chocolate. I thought my four-year-old might not go for it, because ther

I’m not even a chocolate lover and I think this recipe is amazing. I added the espresso powder and subbed half of the sugar with monk fruit. Came out fantastic and I’ll make it again. I made my own oat milk which I’ve not done before.

Great, easy dessert. Next time, I'll cut sugar to 1/4 c and use 3 ounces of bar chocolate. Other readers' suggestions about using a mini processor to blend ingredients and mixing the cornstarch with 1/4 c of oat milk were spot-on--thank you.

You can taste the oat milk, so if you prefer the flavor of coconut or almond go with that. It’s a really delicious and amazingly simple recipe. It set easily without a long chill time. I ate mine with raspberries.

Just wanted a good chocolate pudding recipe even though I'm not nondairy, can confirm this works great with regular 2% milk!

Mine came out a little gummy . What did I do wrong ?

Overrated. It's just like less sweet vegan chocolate ganache. It's nice but it's not wow

Not a vegan but this was the best. Texture and flavor were both so good. Did not miss the cow milk. Really easy to make and to clean up.

Wow, this is amazingly delicious! No need to ever go back to dairy. Next time I'll add a bit of espresso to amp it up.

Love this! Here it is. Yes.

To be consistent with the dairy free ingredients, served with slightly sweetened plant based whipped ‘cream’ (Country Crock) and a dusting of espresso powder (DeLallo) on top. Oh man ..

very forgiving recipe. i used almond milk and, for a mexican hot chocolate flair, some spices that i had on hand like cinnamon, nutmeg, chile. added a little extra cornstarch when it looked too soupy after adding the chocolate. as suggested below, i let the cornstartch cook for two minutes before taking off the heat. yum.

Outrageously delicious. I added some ancho chile powder to give it a tiny bit of heat.

A teaspoon extra cornstarch improved the texture. I preferred the batch made with natural cocoa over the one made with Dutch cocoa, which was too bitter for my taste.