OAT MILK POWDER RECIPES

Name: Oat Milk Chocolate Pudding
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 1/3 cup/65 grams granulated sugar; 1/3 cup/30 grams unsweetened cocoa powder; 2 tablespoons cornstarch; 1/8 teaspoon fine sea salt; 2 cups/480 milliliters nondairy milk, preferably oat; 3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1); 1 teaspoon vanilla extract

OAT MILK CHOCOLATE PUDDING RECIPE - NYT COOKING

Oat Milk Chocolate Pudding Recipe - NYT Cooking image

Chocolate pudding is equal parts comfort and romance, which means it’s great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.

Provided by Ali Slagle

Total Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/3 cup/65 grams granulated sugar
1/3 cup/30 grams unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups/480 milliliters nondairy milk, preferably oat
3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract

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.

OAT BISCUITS RECIPE - RECIPES AND COOKING TIPS - BBC GOOD F…

Oat biscuits recipe - Recipes and cooking tips - BBC Good F… image

Nothing beats homemade cookies – make these easy oat biscuits for a sweet treat during the day when you need a break. They're perfect served with a cuppa

Provided by Good Food team

Categories Afternoon tea, Dessert, Treat

Prep Time 15 minutes

Cook Time 10 minutes

Yield 10 large biscuits or 15 medium ones

Number Of Ingredients 7

Ingredients

75g wholemeal flour
1 tsp baking powder
75g porridge oats
50g caster sugar
75g butter
1 tbsp golden syrup
2 tbsp milk

Steps:

Heat the oven to 180C/160C fan/gas 4. Line a baking tray with baking parchment.
Sift the flour into a bowl. Mix in the baking powder, porridge oats and sugar.
Melt the butter, syrup and milk in a small saucepan or in the microwave and stir.
Add to the dry ingredients. Mix until the liquid covers all the oat mixture and until well combined.
Spoon onto a baking tray and shape into rounds, leaving space between each biscuit as they will spread whilst cooking.
Bake for 10-15 mins, or until golden brown. Leave to cool for 5 mins before removing from tray.

Nutrition Facts : Calories 140 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.3 milligram of sodium

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