This simple oat milk chocolate pudding is a lot like a great pair of jeans. You can dress it up with a dash of freshly whipped cream and a sprinkle of cocoa powder for a fancy dinner party. Or, you can dress it down by adding some sliced bananas and eating it while watching The Bachelor. It's one of those rare desserts that works for any occasion.
This chocolate pudding has a secret ingredient. It's a pureed banana. The banana adds natural sweetness so you don't need to add a lot of granulated sugar. And, bananas go so well with chocolate.
This recipe was inspired by my pantry cookies, and goes well with a glass of milk!
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Ingredients
- Oat milk (I like the MALK brand because it's just 4 ingredients)
- Bittersweet chocolate
- Cocoa powder
- Eggs
- Vanilla extract
- Banana puree (bananas + water blended together)
- Cornstarch
- Granulated sugar
- Salt
See recipe card for quantities.
Instructions
Add one banana and ¼ cup filtered water to a blender. Blend until smooth. Set aside.
Pour the cornstarch, banana puree, granulated sugar, eggs, salt, vanilla extract, and half the oat milk into a medium-sized bowl and mix until the cornstarch dissolves.
Pour the other half of the milk into a large or medium saucepan over low heat. Add the bittersweet chocolate and stir until the chocolate melts.
Add the cocoa powder to the saucepan and stir to combine.
Bring the saucepan to a simmer and add cornstarch/granulated sugar/salt/banana puree/egg mixture. Stir continuously on low heat until the pudding starts to boil. You'll know when the pudding is starting to thicken when the liquid sticks to the sides of the pan.
When the pudding stays put on the back of a spoon, take the saucepan off the stove.
Place a sieve over a large bowl. Pour the pudding into the sieve and use a spatula to press it through.
Serve hot or cold. Store in an airtight container in the refrigerator for up to seven days.
Hint: Use a sieve to ensure a super smooth pudding. Find the sieve I use HERE.
FAQ
Yes! In this recipe, I recommend using oat milk, but you can also use almond milk, soy milk, or coconut milk. Regular milk also works. You can swap in any milk. 2 cups of milk no matter what milk you decide to use.
Adding pureed banana makes chocolate pudding extra creamy. Plus, it really brings out the chocolate flavor and cuts down on the amount of sugar called for in the recipe.
You can swap out regular milk for oat milk, soy milk, almond milk, coconut milk, or even cashew milk.
You can, but the pudding will be really thick and really rich. I prefer using oat milk because it's a little lighter than using heavy cream.
Equipment
A set of glass mixing bowls - essential for any baking. I love this set HERE. This set is so clean and looks great in photos and videos. The bowls are made in France and really great quality. Plus, I LOVE that there's a variety of bowl sizes in this set and they nest together for easy storage.
A medium or large saucepan - for making the pudding on the stove. Find one of my favorite saucepans HERE.
A rubber spatula - is necessary for all baking. Find my favorite set HERE.
A sieve - for making super smooth pudding. Find the one I use HERE.
Glass jars - super helpful for storing single servings of the pudding. Click HERE to find some of the best jars.
Storage
Store in an airtight container in the refrigerator for up to seven days.
Top tip
Purchase some small glass jars to store single servings of the chocolate pudding.
Simple Oat Milk Chocolate Pudding (with bananas)
Equipment
- A set of glass mixing bowls
- A medium or large saucepan
- A rubber spatula
- A sieve
- Glass jars
Ingredients
- 2 cups oat milk
- ⅓ cup bittersweet chocolate
- ¼ cup cocoa powder
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup banana puree bananas + water blended together
- 3 tablespoon Cornstarch
- ½ teaspoon salt
- ⅛ cup granulated sugar
Instructions
- Add one banana and ¼ cup filtered water to a blender. Blend until smooth. Set aside.
- Pour the cornstarch, banana puree, granulated sugar, eggs, salt, vanilla extract, and half the oat milk into a medium-sized bowl and mix until the cornstarch dissolves.
- Pour the other half of the milk into a large or medium saucepan over low heat. Add the bittersweet chocolate and stir until the chocolate melts.
- Add the cocoa powder to the saucepan and stir to combine.
- Bring the saucepan to a simmer and add cornstarch/granulated sugar/salt/banana puree/egg mixture. Stir continuously on low heat until the pudding starts to boil. You'll know when the pudding is starting to thicken when the liquid sticks to the sides of the pan.
- When the pudding stays put on the back of a spoon, take the saucepan off the stove.
- Place a sieve over a large bowl. Pour the pudding into the sieve and use a spatula to press it through.
- Serve hot or cold. Store in an airtight container in the refrigerator for up to seven days.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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