Me Want Pudding!
One day last week, this chocolate-covered vegan woke up with a sudden urge to make rice pudding. So she rose groggily from her bed, put on her bunny slippers, and ambled down to the kitchen. Soon the counter was piled high with pudding ingredients—cinnamon, raisins, soymilk, vanilla… now where was the rice? The chocolate-covered vegan searched the shelves, pushed aside boxes, lifted bags, stomped her feet, and pulled her hair, but all to no avail (especially the last two actions).
“How can we not have rice?!”
The chocolate-covered vegan asked her two dogs (who liked to hang around the kitchen in case crumbs ever dropped). Unfortunately, the doggies could not provide an answer about the rice. The chocolate-covered vegan sighed and was turning to leave the cabinet when, out of the corner of her eye, she spotted that kindly, white-haired Quaker man in the big blue hat staring back at her.
Hmmm. I wonder…
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Katie’s Oatmeal Raisin Pudding
2 cups non-dairy milk
2 servings already-cooked oatmeal (i.e. start with 80 grams uncooked)
2 tsps cinnamon
2 Tbs vanilla extract
up to 1 cup raisins
Optional: up to 1/4 cup sweetener of choice (I don’t think it needs any, but when I made this for my mom , I used 1 Tbs sugar for 1/2 of the recipe.)
This is so easy: Combine all the ingredients and bring to a boil. Then turn down to low heat for about 20 minutes, stirring occasionally, until pudding is the desired consistency. Cooking the oats twice makes them even fluffier and gives the recipe a real pudding-like taste.
The recipe makes 2-4 servings, depending on how big the eater’s appetite is and whether the pudding is being consumed as a meal or a snack.
New favorite breakfast!
Along with the famous Voluminous Oatmeal Method, this is now one of my top 2 favorite ways to prepare oatmeal.
{ 53 comments… read them below or add one }
Sounds like a good breakfast to me… now we just need it to cool down a bit.
Man, that chocolate-covered vegan sure is a smartie.
I’m going to make this for breakfast tomorrow!
Oh. My. Gosh. I LOVE rice pudding AND oatmeal, and to top it off, I brought a giant bottle of Mexican vanilla back from home and I’ve been dying to crack it open. This sounds like the perfect opportunity!
I always love your recipes and photos!!
So tasty! I substituted almond milk for the soy milk, still came out excellent. Not too sweet, which I like.
thats sounds like a good warm breakfast. once we get back to our normal 20 degree weather i might just have to make that for breakfast with a nice lovely cup-o-tea.
oh. wow. i’m having this tomorrow.
Wow–you are so creative. Yum! Do you serve it warm or chilled?
Sounds yummy – what a great idea!
brilliant! oatmeal + dessert looks so creamy comforting.
Yum!!
This. Looks. HEAVENLY. ’nuff said!
Yum – this looks really good. I just love raisins in my oatmeal!
And thanks for making me smile with your cute little story. It’s almost like a vegan fairy tale
mmm that looks really tasty! Warming and comforting- perfect in the Wintery weather I am experiencing at the moment!
That does actually look better than using rice, and it’s probably more nutritious. Way to go, CCV!
How creative, this looks good! Sounds like it would make a nice hearty breakfast on a cool day.
I am new to this whole blogging thing, and am quickly becoming addicted. I found your blog through some of the others I lurk around and have enjoyed it greatly.
This comes very close to porridge. The vanilla sounds like a great idea.
thank you, i greatly enjoyed having your oatmeal pudding this morning. i used dried cranberries. yum yum yum! (i took a picture too, i’ll upload it later!)
Just found your blog!
Wow! You see I’m not a fan of rice pudding…but this, I think I’ll try.
Yum!!!
Chocolate Covered Vegan, I have been spreading this oatmeal pudding around blogland like there’s no tomorrow- it seriously makes the best oatmeal I’ve ever had!!I made one with chocolate and banana and another with pumpkin and banana to make pumpkin pudding.. and wow
Thanks for such a great recipe!
Aww thank you, linds! You are so sweet, and your comment made me smile
). I’m soooo glad you like it!!!
This looks so yummy, I wish I could have it tomorrow morning…do you think there is any way you could make it in the microwave?
could this be the extreme closeup??
lo
guessing again for the scale giveaway…extreme close-up??
Another guess for the giveaway!!! IS THIS THE PHOTO? gahh i want to know!
Entry for the food scale!
extreme close up guess #2 from the new picture….
I think I see the part that could be the close up. I’m making my guess for this picture!
This is soo delicious and simple! I just tried it last night for dinner! Then I ate it today for breakfast… and I have enough left over for another meal (or two) tomorrow ! The consistency is really perfect. It is truly a pudding.
Amy,
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Aww thanks for the sweet comment. I’m so excited you liked it
2 to 4 servings? Nah, looks like 1 to me.
Love all your oatmeal variations – you can come be my oatmeal magician any day Katie!
Oh man… I’m so going to make this – I have oats cooked right now! Bet if you hand-blendered it it’d be good too!!
Wow ! What a beautiful photo. My mom used to serve rice pudding with chocolate chips on top. I’d venture to think this would work here too. Have a great V-day CCK, don’t forget, your bloggers are your friends, at least I am.
Looks great!! But technically – it’s just the raisins added to oatmeal right? I kept thinking there was something different here! Looks delish though
No, the “trick” is that you use PRE-cooked oats. In other words, cook the oats up first, THEN follow this recipe.
OH! So you mean just cook oats like normal (actually I confess – I use instant alot …don’t judge please
) – and then re-cook it with these instructions? So – how does it change the taste then…?!! This is boggling 
Exactly! It makes the oats fluffier, as I wrote in the post. It’s just like rice pudding… only better.
I just made this tonight. So so good, with a heaping spoonful of maple almond butter on top.
thanks, this will definitely be on repeat often
also used steel cut oats. i wonder what this will taste like with oat bran or other kinds of oats. i may even try this with millet. the possibilities are endless!
Ooo I love your idea to try it with oat bran!
This looks great. How much liquid do you typically use to cook the oats for the first go-round? I use a ratio of like 7/8 cup water:1/2 cup oats when I make oatmeal, but I don’t know if that would still work well with this?
Hmmm… When I cook the oats the first time, I usually use a little over 1 cup of liquid for one serving of oats in this recipe (but I microwave the first time). I don’t think you can go wrong; your amount sounds fine too!
This sounds wonderful! I just bookmarked the recipe so I can try it! Thanks so much for the great idea!
You’re very welcome. I hope you like it!
This sounds great! Do you think it would work for a single serving? If so how much should I cut the cook time/ingredient amounts? I usually like a small serving since I usually exercise midday or in the evening- therefore my breakfast doesn’t need to be my fuel/refuel meal most of the time.
Keep the same cook time, but cut all the ingredients in half
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Currently cooking on the stove
smells so good!
My guy and I have to be up way too darn early tomorrow in order to drive to mom’s house, follow her to the mechanic and drive her home. Although she might be coming over to our house and helping me clean instead. Anyway, I think I might make this right now and have it ready to warm up in the morning.
I just made this oatmeal and it reminded me of all the reasons why I love this breakfast food so much! I hope it’s okay if I link your recipe to my site — it’s such a winner!
Of course! I’m honored… and so glad you like it!!
SO excited to try this out for breakfast tomorrow- and how timely- my goal was to switch up my breakfasts this week.
I love your blog! I just wish I had found it sooner. Do you think this could be made with steel cut oats? I always end up with a lot leftover.
orry, I don’t know.
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