Homemade chocolate pudding is always an easy treat to make, especially using the sweet milk alternative: oat milk! Oat milk is a great alternative for baking or adding to coffees, and is high in fibre as it is made from whole grain oats. Not a fan of oat milk? Use your family’s favourite milk beverage for this recipe.
- 1/3 cocoa powder
- 2 tablespoons cornstarch
- 1/3 cup Granulated sugar
- 2 ½ cups Oat milk
- ½ cup semisweet chocolate chips
- 1 teaspoon Vanilla extract
- Pinch of salt
- In a medium saucepan, whisk together the cocoa powder, cornstarch, sugar, and salt. Slowly stir in the oat milk and stir until well combined and smooth.
- Bring to a simmer over medium heat stirring often.
- Once pudding thickens and begins to bubble, reduce heat to low. Continue to cook, stirring often for roughly 2 minutes. If the pudding is coating the bottom of the pan too quickly, reduce the heat.
- Remove from heat and add chocolate chips and vanilla, stirring well until full melted and there are no lumps.
- Spoon pudding to a container and cover with plastic wrap (to prevent a film or “skin” from forming on top. Chill in the refrigerator for 2 hours until thick.
#TrainWithGrainsTip: Make sure you keep your pudding covered and in the fridge! The plastic cover helps prevent a film from forming over the top of the pudding. Store in the fridge for up to one week to keep the thick consistency.