This smooth oat milk chocolate pudding is ultra easy to make and such a perfect healthy treat for kids and adults. Includes raw cacao powder, dairy-free oat milk and maple syrup for an amazing combo in flavors. Great for meal-prep and 100% vegan and gluten-free.
I posted an oat milk hot chocolate recipe a while back that we have made weekly since and I thought I should turn our favorite treat into an oat milk chocolate pudding! And it turned out amazing!
Plus, we are obsessed with chocolate treats over here, so I'm always on the hunt for more vegan chocolate goodness. I recently made these chocolate covered dates that we have been snacking on since then and also, you are most likely to find any kind of banana bread studded with chocolate somewhere in our house at any time.
But I was craving something smooth and creamy, so I made this highly addictive chocolate pudding that I am sure you will adore too. We already make this avocado chocolate pudding often, but I was looking for something even more decadent!
And using oat milk to make a chocolate pudding is absolutely perfect: oat milk is naturally thick and creamy, making it a perfect base to make a silky rich pudding recipe, even if it is made dairy-free and egg-free. So, this version is completely vegan, but so full of amazing sweet dark chocolate flavors and has a perfect thick vs creamy consistency that will remind you of a chocolate custard.
The oat milk is simply paired with some healthy antioxidant-rich raw cacao powder, maple syrup and a little cornstarch to thicken the mixture: all done so easily, quickly and without much of a fuss. You can serve right away for a warm pudding, but I think it is a little better when chilled first before enjoying for a nice cooling effect.
As a side note, this homemade chocolate pudding is made without actual chocolate, such as chocolate chips or chocolate bar, so you can control better what's in there and how sweet you want the pudding to be.
There are hints of sweet vanilla with dark chocolate flavors that has just the right balance of sweetness. You can make it days ahead as it stores so well!
Makes for such an amazing healthy snack or dessert that's very satisfying, but also light and so good for you. Kids and toddlers will adore (our children devour their bowls every time I make it!), but also makes for a stunning treat for chocolate-loving grown ups.
Let me know if you gave it a try! ❤️
Highlights of this recipe
- Uses only 5 simple ingredients that you probably already have in your pantry!
- Very easy and quick to make
- Ultra creamy, rich and decadent texture
- Amazing dark chocolate flavor
- Healthier sweet treat
- Perfect for snacking or as a light dessert
- Ideal meal-prep dessert to pack in nut-free lunch-boxes
- Lower-in-calorie and lower-in-fat, if that's something you are looking for
- Fits many diet: fully plant-based (vegan), dairy-free, egg-free, nut-free and naturally gluten-free
Ingredients you will need
- Oat milk: I used the oat milk from the brand Oatly. Use full-fat if possible for best creamy and rich texture. You can use other brands of oat milk, although make sure it is unsweetened.
- Raw cacao powder: less processed than cocoa powder, meaning that it is richer in antioxidants and minerals. It also gives a stronger dark chocolate flavor compared to cocoa powder. If you only have cocoa powder, then it's fine, use this instead!
- Maple syrup: sweetener of choice for this pudding as it will give it such a deeper flavor. Agave nectar or brown rice syrup should work too, but do not substitute for granulated sugar.
- Cornstarch: will thicken the pudding. Usually you can swap cornstarch for arrowroot powder, although I would probably add an extra ½ tablespoon of it to have the same overall texture.
- Vanilla extract: optional, but vanilla really boosts the flavor from the chocolate and deepens the overall sweet flavor too.
How to make oat milk chocolate pudding
The pudding itself is made in under 10 minutes, but if you wanted to enjoy it chilled, which I recommend you to do, then plan ahead so you can cool it down for 1-2 hours before enjoying.
In a small pot, combine the oat milk, maple syrup, vanilla extract (if using), raw cacao powder and cornstarch. Whisk well to combine all the ingredients.
Then, turn on the heat to medium-high and warm up until bubbly. Keep whisking, almost constantly, to help prevent clumping or sticking to the bottom. Also, milk tends to overflow easily, so you want to stay close to watch carefully.
Once it comes to a gentle simmer, then let it cook for 1-2 minutes while stirring constantly and then, remove from the heat.
Place a plastic cling right over the chocolate pudding touching its surface and then transfer to the fridge until cooled down.
Once chilled, you can give it another whisk to remove any remaining lumps and loosen up the consistency. Then, serve and enjoy!
- Make sure you add the cornstarch only when the milk is cold, whisk well and then turn on the heat. If you add the cornstarch to a hot liquid, then it clumps immediately.
- Adjust sweetness to your taste! Oat milk is naturally sweet, even the unsweetened ones, so you might have to adjust how much maple syrup you want to include depending on the brand you have. Just taste the pudding before cooling it down.
- The first time I tested this pudding I noticed some clumping in the pot and thought it was not good. BUT, then I whisked the chilled pudding vigorously and all the clumps went away and it became perfectly smooth, just something you can try if it happens to you too.
- To help the pudding cool down quicker, you can divide it in individual bowls before chilling.
- I highly recommend to cover the pudding with a plastic cling touching the surface or a thick film will form over the pudding while it cools down.
Variations to the recipe
I like to simply add a little vanilla extract to the pudding for a bonus yummy flavor that pairs well with the chocolate, but here are other flavoring ingredients you could add:
- Cinnamon: inspired by Mexican chocolate recipes, add some cinnamon for a spiced chocolate pudding.
- Turmeric: similarly to my turmeric hot chocolate, cacao + turmeric make for such a delicious combination and turmeric adds a boost in antioxidant too.
- Almond or peppermint extracts
- Protein powder: I am not a fan of protein powders, but if you are trying to boost your diet with more plant-based protein, then add a small amount to your pudding recipe. I would definitely choose an unsweetened protein powder though since the pudding already is sweet enough.
- Lemon or orange zest: avoid adding any fruit juice to the recipe not to disturb the consistency, but about a teaspoon of lemon or orange zest would add such an amazing flavor to your pudding while keeping the recipe ratio untouched.
This vegan chocolate pudding is delicious garnished with more ingredients to add flavor, but also more layers of texture and a beautiful look. Here are some ideas:
- Whipped cream + berries: as seen in the pictures, I love the contrast of whipped cream and strawberries with the creamy chocolate mixture. Chocolate pairs well with other berries too, such as raspberries, blueberries, cherries or blackberries.
- Granola: I love the good crunch granola adds over this ultra creamy pudding. You can either top the pudding with it or also layer them together is a see-through glass jar.
- Nuts: also a nice crunchy ingredients, but also nuts will add tons of healthy fats and some extra plant-based protein to your treat.
- Fresh fruits: simply to add a nice fresh twist on the pudding, top with mango, pineapple, kiwi or bananas. I also happen to be obsessed with the combo chocolate-orange (have you tried my chocolate orange cake or chocolate orange overnight oats yet?), so definitely try to cover your chocolate pudding with some diced oranges or clementines.
- Fresh herbs: add some fresh mint if you love choco-mint desserts!
- Christmas pudding: during the holiday season, then crumble some gingerbread cookies over the pudding.
Yes you can, although the final texture might vary slightly. I think soy milk would be a best second choice, but also try using coconut milk (not the can, the one in the carton in the fridge section) or almond milk too.
No, I don't recommend it. The liquid vs solid ingredients would be off in that case and I cannot promise the result to be fine if you do swap.
I haven’t tried freezing it, but I also don't recommend it. I am worried the texture would be very different after thawing it with possible separation/clumping happening.
More vegan chocolate recipes you might like
- Vegan mug brownie
- Hemp chocolate milk
- Chocolate covered chickpeas
- Chocolate oatmeal no bake bars
- 3-ingredients dark chocolate frosting
- Chocolate, banana and strawberry smoothie
- Beet and chocolate muffins
- Vegan pumpkin chocolate cookies
- Strawberry chocolate coconut bars
- Cashew chocolate milk
- Chocolate boba milk tea
I hope you enjoy this oat milk chocolate pudding as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Oat Milk Chocolate Pudding
- 3 cups oat milk
- ½ cup maple syrup
- ½ cup raw cacao powder - cocoa powder works too
- ¼ cup cornstarch
- 1 tsp vanilla extract
- In a medium pot, add the oat milk, maple syrup, vanilla extract, cacao powder and cornstarch. Then, stir and whisk well until all combined.
- Then, put on the stove and turn on the heat to medium-high. Whisk often, almost constantly until bubbly and thicker, about 7-10 minutes. Whisking a lot will prevent lumping.
- Once thicker, you can enjoy the pudding right away while still warm or cool it down first for a chilled treat (I like it better cold). Put a saran wrap over the pot making sure it touches the surface (so there is no film forming over the pudding) and transfer in the fridge until cooled down, 1-2 hours. It will cool down quicker if you first transfer the pudding in smaller individual containers. Enjoy!
- Store in the fridge covered for up to 4-5 days. If you notice some lumping after it has cooled down, then give it a good whisk before serving.
- To serve, you can garnish with fresh fruits (berries and bananas are great choices), whipped cream, granola, nuts or seeds, etc. See blog posts for more ideas!