Simple Oat Milk Chocolate Pudding (with bananas)
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.
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
Store in an airtight container in the refrigerator for up to seven days.
Tried this recipe?Let us know how it was!