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Chocolate Oat Pudding

| Breakfast, Desserts, Gluten-Free/Dairy-Free, Recipes, Snacks, Vegetarian

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This healthy chocolate oat pudding recipe is so easy to make. It’s a delicious, guilt-free chocolate dessert made in the blender.

You won't believe the secret ingredient that makes this healthy chocolate pudding thick and creamy. Such a delicious dessert recipe! (oat pudding)

Disclosure

My husband invented this recipe.

It was inspired by our new kitchen workhorse, the Blendtec. We can’t get enough of this blender, and we’ve been experimenting with all sorts of textures and combinations.

So one night, my husband wanted something chocolate. I’m not sure what got him to think about this combination, but he ended up making a chocolate oatmeal pudding.

We’re not talking about overnight oatmeal with its lumpy texture.  We’re talking about a thick, smooth, creamy chocolate pudding.

As it turns out, when you blend rolled oats together with milk in a high-powered blender, it makes a thick pudding. No corn starch or other thickener needed – the oats do the trick. Add a little maple syrup and cocoa powder, and you’ve got the perfect solution for those nighttime chocolate cravings.

Chocolate Oat Pudding

This healthy chocolate oat pudding recipe is a delicious chocolate dessert made in the blender. ($.38 per serving)
4.6 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate Oat Pudding
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 159
Author: Annemarie Rossi

Ingredients

  • 3/4 cup rolled oats
  • 1/3 cup pure maple syrup
  • 2 1/4 cups coconut milk or other milk
  • 1/4 cup cocoa powder

Instructions

  • Place all the ingredients in a blender and blend for one minute. I like to gradually work my way up to high during the first 30 seconds of the blend, then continue on high for another 30 seconds.
  • Transfer the mixture to a small saucepan. Heat over medium, whisking constantly, until it starts to thicken (about 2 minutes). Continue to heat the pudding over medium heat for 3 more minutes, whisking constantly.
  • The pudding will be thick enough to eat right away, but you can refrigerate it for about an hour to enjoy a chilled pudding. The leftovers can be stored in an airtight container in the refrigerator for a few days.

Nutrition

Calories: 159kcal
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Chocolate Oat Pudding Price Breakdown

This recipe costs a total of $1.50 using homemade coconut milk, or $.38 per serving. If you use canned coconut milk, it costs $.90 per serving. Either way, this chocolate oatmeal pudding is a delicious, healthy dessert that you can enjoy without the guilt.

For a vegan chocolate pudding without oats, check out my almond milk pudding recipe. It’s another healthy way to enjoy chocolate.

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Comments

  1. I literally just made this (as in, it’s still cooling) and substituted regular 1% milk and honey. It took about 10 minutes to thicken and I’m not sure if it’s because of the substitutions or the speed of my ceramic top stove. I’m guessing it’s the stove, because I’ve noticed other recipes take longer to cook. So if anyone else has trouble with it being thin after only 2 minutes, I recommend sticking with it and keep cooking or turning up the heat a notch.

    Reply


  2. Thank u! Loved this!! so satisfying…i replaced maple with honey + i added a pinch of salt,cinnamon,espresso, and two slices of banana…and still yummy?

    Reply

  3. Made this. Used almond milk. It came out fantastic. This recipe is so good that it is going into my permanent book of recipes. Annemarie, just letting you know that is yum stuffs!

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  4. Chocolate pudding is always a tasty dessert and I love that this is guilt free too, I wouldn’t be able to wait to tuck in!

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  11. Wow! I didn’t know you could make pudding like this. I love how it is just 4 ingredients, especially that they are easy to find ingredients. Thanks for this!

    Reply


  13. I’m not a huge fan of oats but when mixed with chocolate, I think I can handle it 😉 all jokes aside your version looks seriously delicious and your photography is beautiful 🙂

    Reply

  15. Could you use almond milk instead of coconut milk , I know in some puddings the almond milk just won’t set right . Thank you

    Reply

  17. Greetings from the UK And thanks for the recipe. Do you use rolled oats or quick microwaveable breakfast oats in the recipe? – cheers!

    Reply

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