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 milk of choice
2 servings already-cooked oatmeal (i.e. start with 80 grams, or about 3/4cup, uncooked)
1 to 2 tsps cinnamon
1 1/2 Tbs pure 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.
Vegan_Noodle says
Sounds like a good breakfast to me… now we just need it to cool down a bit.
Ruby Red Vegan says
Man, that chocolate-covered vegan sure is a smartie.
I’m going to make this for breakfast tomorrow!
Traci Anne says
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!!
soyfreevegan says
So tasty! I substituted almond milk for the soy milk, still came out excellent. Not too sweet, which I like.
selina says
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. 🙂
the pleasantly plump vegan says
oh. wow. i’m having this tomorrow.
Amy says
Wow–you are so creative. Yum! Do you serve it warm or chilled?
Paulina says
Sounds yummy – what a great idea!
Liz² says
brilliant! oatmeal + dessert looks so creamy comforting.
Vegyogini says
Yum!!
Cakespy says
This. Looks. HEAVENLY. ’nuff said!
jd says
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 🙂
Emma says
mmm that looks really tasty! Warming and comforting- perfect in the Wintery weather I am experiencing at the moment!
Rural Vegan says
That does actually look better than using rice, and it’s probably more nutritious. Way to go, CCV!
Jennifer says
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.
Cookiemouse says
This comes very close to porridge. The vanilla sounds like a great idea.
Ruby Red Vegan says
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!)
Rage And Love says
Just found your blog!
Wow! You see I’m not a fan of rice pudding…but this, I think I’ll try.
Johanna3 says
Yum!!!
linds says
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!
ChocolateCoveredVegan says
Aww thank you, linds! You are so sweet, and your comment made me smile :o). I’m soooo glad you like it!!!
ChickPea says
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?
Cassie says
guessing again for the scale giveaway…extreme close-up??
Melanie says
Entry for the food scale!
lora says
could this be the extreme closeup??
lo
Tiffany says
extreme close up guess #2 from the new picture….
Mona says
Another guess for the giveaway!!! IS THIS THE PHOTO? gahh i want to know!
Trail says
I think I see the part that could be the close up. I’m making my guess for this picture!
Amy says
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.
Chocolate-Covered Katie says
Amy,
Aww thanks for the sweet comment. I’m so excited you liked it :).
Brandie says
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!!
Heather Eats Almond Butter says
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!
Anita says
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.
Baking 'n' Books says
Looks great!! But technically – it’s just the raisins added to oatmeal right? I kept thinking there was something different here! Looks delish though 🙂
Chocolate-Covered Katie says
No, the “trick” is that you use PRE-cooked oats. In other words, cook the oats up first, THEN follow this recipe.
Baking 'n' Books says
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 🙂
Chocolate-Covered Katie says
Exactly! It makes the oats fluffier, as I wrote in the post. It’s just like rice pudding… only better.
Nana says
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
Nana says
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!
Chocolate-Covered Katie says
Ooo I love your idea to try it with oat bran!
Kari says
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?
Chocolate-Covered Katie says
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! 🙂
sheila @ Elements says
This sounds wonderful! I just bookmarked the recipe so I can try it! Thanks so much for the great idea! 🙂
Chocolate-Covered Katie says
You’re very welcome. I hope you like it!
Emma says
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.
Chocolate-Covered Katie says
Keep the same cook time, but cut all the ingredients in half :).
Brooke says
Currently cooking on the stove 🙂 smells so good!
Kiriel says
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. 🙂
Casey @ oatsandnanners says
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!
Chocolate-Covered Katie says
Of course! I’m honored… and so glad you like it!! 🙂
Lauren @ Oatmeal after Spinning says
SO excited to try this out for breakfast tomorrow- and how timely- my goal was to switch up my breakfasts this week. 🙂
Amanda says
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.
Chocolate-Covered Katie says
orry, I don’t know.
Nille R. says
Thank you! my rice pudding is chilling in the freezer! its gonna be awesome!!
Elaine says
This looks delicious! I also have a similar recipe for Oatmeal Raisin Oats on my blog:
http://cooking2perfection.blogspot.com/2012/07/oatmeal-raisin-cookie-oats.html
Thanks for sharing all of your great ideas!
Tee says
Am I reading the recipe wrong? Does it really call for 2 teaspoons of cinnamon?? I added the two teaspoons and even added more oatmeal and almond milk to help tone down the incredibly overwhelming cinnamon flavor but it was still just to much cinnamon. The consistency and flavor(aside from to much cinnamon) were great! I think next time I will only use one tsp though.
Chocolate-Covered Katie says
Sorry, I guess I just really like cinnamon!
But I’ll ammend the recipe in case others are in your shoes as well.
Tee says
Thank you for adjusting the recipe for those of us who aren’t cinnamon crazy! 🙂 I just wanted to say I tried the recipe again with only a tsp of cinnamon and it was deeeelicious!!!!
Lisa Woodruff says
I just want to make ALL of your recipes… right now! But that would take me longer than I have time for in one night… Thank you so much for this wonderful website! I’ve never been disappointed with your recipes and its opened up a whole new world of healthy for me! YAY!
Carrie says
I have the pickiest husband, and as of a week ago, I also now have the pickiest 13 month old little girl. Neither of them want anything that doesn’t contain a ton of meat or a ton of sugar. But this morning I prepared this oatmeal and they both devoured it.
Feels nice. So thank you!
Kate Durham says
Hi Katie, what a find your oat pudding is. My sister is now 45 minutes away and has just reminded me that she needs ameal that’s dairy, soya and wheat free! I’d planned a rice pudding with goat’s milk but then found all my rice was long grain. But oats I do have so I searched for a good, hot oats and milk based putting and found your delicious recipe. Its on the stove right now.
Thanks for sharing and have a great 2014! Kate (UK) xx
Anika says
How different does this taste from your oatmeal rice pudding recipes that call for silken tofu?
Salliea says
what’s the nutritional info on this one? thanx
Karen says
My husband was asking about oatmeal pudding recently so I looked around and found your super easy recipe. I did one thing a little differently. I added a tbsp of baking cocoa to the mixture. The mild chocolate taste is pretty good if you are using this for a dessert Thanks
John wall says
You need sweetener weirdo.
John wall says
Your stoned if you think you don’t need it
Audrey says
thanks for the recipe! What texture has the pudding then? Thick or runny? I tend to like jello’s type consistency which I find more filling 😉
Danielle says
I alway make my oatmeal with milk. In this case, would I be better off just making it with water since it’s going to get more milk added in later? Also, what kind of consistency am I looking for in the precooked oatmeal? I always just estimate how much milk to use. I like it both runny or tick, so I don’t usually care how it turns out. I admit, I’m not sure how thick its SUPPOSED to be.