Oat Milk Chocolate Pudding is a creamy, tasty dessert that is made with 7 simple ingredients, vegan friendly, and kid approved! 

Whether a pudding craving hits, you forgot to buy it at the store, or you’ve decided you just want to try your hand at making something different, you’re going to love this recipe. 

Making homemade chocolate pudding with oat milk is so easy! The worst part is just waiting on it to set up! 

If you have other recipes that call for chocolate pudding, you can use this recipe in its place. This version is rich, chocolatey, dairy free, and gluten free! So it’s a perfect dessert for any lifestyle. 

Love chocolate? You should try my Chocolate Orange Cake, Chocolate Baked Oats or Chocolate Cashew Milk.

Ingredients Needed 

• sugar – I am using maple sugar, but you could also use granulated or coconut sugar
• cocoa powder
• cornstarch
• salt
• oat milk – be sure it’s plain and unsweetened
• chocolate chips
• vanilla extract

How to Make Oat Milk Chocolate Pudding 

Add the sugar, cocoa, cornstarch, and salt in a small saucepan. Whisk in a quarter cup of oat milk and stir. Slowly pour in the remaining oat milk while stirring constantly. 

Place the saucepan on the stove over medium heat and bring to a simmer, while whisking constantly. 

Once it begins to bubble around the edges, switch to low heat. Continue cooking for an additional 2 minutes so it can thicken. 

Take the pan off the stove and add the vanilla and chocolate chips. Still until smooth. 

Transfer the pudding to a container. Add a piece of plastic wrap and cover with the lid. 

Chill in the refrigerator for at 2 least hours before serving or overnight. 

Tips for Making and Storing 

• Oat milk pudding will keep up to 1 week in the fridge. 
• If you are meal prepping or packing lunch boxes, divide the pudding into single serving cups or portions for ease after it has chilled. 
• Storing in smaller servings or containers makes the set time a little faster if you are having a hard time waiting. 
• To avoid lumps, be sure to stir the dry ingredients well before adding the milk. Whisking constantly throughout the process will also keep the lumps to a minimum, 
• Adding a layer of saran wrap over the top of the container prevents a film from forming before it gets completely cold. 
• If you had to substitute the oat milk, the best options are almond, soy, or dairy. Coconut milk contains more fat so it may have a different texture. Plus, it may change the flavor a little. 
• Choose your favorite kind of chocolate. Semi-sweet is nice because it’s not too sweet or bitter. However you could also use dark chocolate or milk chocolate.

More Yummy Pudding Recipes:

• Flaxseed Pudding
• Mango Chia Pudding
• Vegan Rice Pudding
• Tofu Chocolate Pudding

Oat Milk Chocolate Pudding

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Course: Dessert, Snack

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 5

Author: Abbie

Ingredients

• ¼ cup maple sugar or granulated sugar or coconut sugar
• ¼ cup cocoa powder
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ½ cups plain unsweetened oat milk
• ½ cup chocolate chips
• ½ teaspoon vanilla extract

Instructions

• In a medium saucepan (no heat), add sugar, cocoa, cornstarch, and salt and mix together well.
• Add ¼ cup oat milk to sugar mixture, whisking together. Continue to add in small amounts, whisking after each addition till smooth.
• Turn on heat to medium and bring to a simmer, whisking continuously. Once simmering with bubbles around the edges, reduce heat to low. Continue to cook, stirring frequently, till thickened, about 2 minutes.
• Remove from heat and add chocolate chips and vanilla. Stir till melted and incorporated throughout.
• Transfer to an airtight container. Place saran wrap directly onto the surface of the pudding and place airtight cover on top.
• Place in refrigerator at least 2 hours or overnight.

Video

Notes

Store in refrigerator up to 1 week.