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.
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.