OAT MILK CHOCOLATE PUDDING RECIPES

Steps:

• In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
• Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
• Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
• Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

Steps:

• Sift dry ingredients into a medium pot. (Sifting helps avoid lumps that even vigorous stirring won't break up.) Add one cup of oat milk. Whisk until smooth.
• Whisk in remaining oat milk and cook over medium heat, stirring occasionally at first and more often as the mixture thickens. Set out four custard cups or a bowl that comfortably holds four cups. Slice bananas, if using, into cups or bowl. When chocolate pudding starts to boil, reduce heat to medium low and stir constantly for one minute.
• Remove pudding from heat and stir in vanilla and, if using, chopped chocolate. Pour into custard cups. Let it set for at least five minutes if eating warm. Let it come to room temperature, cover, and refrigerate for several hours to serve cold.