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Rice Pudding-Style Oatmeal

In the post with my Vegan Rice Pudding recipe, I mentioned I made an oatmeal version of the pudding that tasted so out-of-this-world delicious it rivaled the famed Kozy Shack rice pudding. I feel like I should write this oatmeal pudding a love letter; would that be weird? Yes? Okay, I’ll refrain. What I will do, though, is share the recipe.

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Better-n-Kozyshack Oatmeal Pudding

  • 60 grams rolled oats (1 and 1/2 servings)
  • 90 grams firm-silken tofu (about 1/4 of a package of Mori-Nu)
  • 1/2 tsp vanilla extract
  • 1/4 tsp to 1/2 tsp cinnamon
  • sweetener (sugar, stevia, agave, etc.)
  • salt
  • optional: raisins

1. Measure your oats into a pyrex-type measuring cup (such as the one pictured below) with 2 and 1/2 cups water and some salt (I use 1/4 tsp plus 1/8 tsp—it’s important to add some salt now, as it yields a different taste if you add it at the end).  If you wish to add raisins, add them at this point.
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2. Microwave about 5 minutes, checking to make sure it doesn’t spill over the top.  (Not fun to clean!!)
3. Stir and partially cover with cling wrap (do not fully cover) or leave uncovered.  Put in the fridge, and don’t add the following mixture until it is completely cool and no longer watery-looking (at least four hours, but it’s best to let it sit overnight).  This gives the oatmeal time to puff up and absorb all the water, making for pillowy-soft oats.
4. Blend the tofu with 2-3 tablespoons water and the vanilla (I use a Magic Bullet short cup).
5. After the oatmeal is cooled (see Step #3), mix the tofu into the oats, stir, and cover the pyrex completely.
6. The next day (or whenever you want to eat it), add the cinnamon, sweetener, more salt (if you wish), and enough water or milk to make it creamy (but not watery).  Stir and microwave.  Cold or hot– it’s good either way!
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7. Reminisce about your childhood days of eating cartons of Kozy Shackafter school… And click if you’re in the mood for real vegan rice pudding, not oatmeal.

Side note: When I make “overnight oats,” I always use:

The “Voluminous Oatmeal” Trick:

Basically, the idea is to add 1 and 1/2 times the recommended liquid to the oats.  For example, if you’re using 1 serving of oats (40g), add 1 and 1/2 cups liquid (I add about 380g when measured on the food scale).  So: I microwave 1 serving oats with a little salt and 380g water for 4 minutes. I leave it in the microwave for 5 more minutes, then transfer it–uncovered–to the fridge to sit overnight. It looks watery… but come back the next day and all the liquid has been absorbed, leaving you with the most voluminous oats ever!

This trick works for all my Healthy Oatmeal Recipes.

Published on August 27, 2009

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Alisa - Frugal Foodie says

    You are too cute. I just saw your last post (hadn’t caught up yet today!). As someone who both writes a blog and enjoys reading them, I’ve not only needed to learn not to take my own blogging so seriously, but blog reading too! I think feeling like you are going to miss out on a post is as dangerous as blogging for other people instead of yourself! You are awesome, don’t change a thing – unless you want to 🙂

  2. Lainie says

    You are so sweet and adorable. I think you have so many kind, compassionate readers because that’s the type of persona you radiate. You draw those type of people in!!!

  3. ~Jessica~ says

    So glad you came to the conclusion you did. I’ve only just read the previous post and have to say that the original commenter, however well-meaning, came across as slightly, well…ridiculous. She was putting her point across as if she was a customer/client and blogging was some kind of business venture. As so many other wise people have said, it’s meant to be enjoyable and if anything we’re indebted to YOU as readers for all your beautiful thoughts and wonderful recipes. You seem like such a positive, sunny, bright person and it really shines through in your posts ~ never mind if someone can’t keep up, there will be others who want you to post more often!!! In the end you can’t please everyone and you should post whatever and whenever makes you happiest.



  4. Yumiko says

    This is awesome – I practically dream about it! I stalked the recipe every couple of weeks after you posted it, extremely suspicious of the ability of tofu to mimic kozy shack and finally caved last week. You. Are. A. Star!!!!!!!!!!!!!!!!! It’s perfect (and I love love love rice pudding – home made – western and Indian, grocery store deli, kozy shack, rice to riches and restaurants everywhere) and I’ve made it every day so far. Thank you for another fantabulous recipe and thank you most of all for blogging!

  5. Margaret Vasquez says

    so it turns out the tofu u use they sell at the 99 cents store and the one i bought just cuz it was 99 cents not cuz i had any plans for it so im excited i can finally use it! 😀

  6. HealthFoodJunky says

    I had one question. . .am I supposed to have the oatmeal set in the refrigerator twice? Once to make voluminous oats, than a second time after I’ve mixed in the tofu? And if so, does it set overnight both times? It seems like a lot of prep. . .but it sounds amazing!

    thank you!

  7. Rosa says

    Hello Katie!

    I just wanted to let you know that I LOVED this recipe! It made a GINORMOUS serving! I was shocked when I saw the portion size after oatmeal absorbed all the water. I ate half of it this morning for breakfast and have intentions to eat the other half later tonight for dessert after dinner. Thanks so much for sharing!

    Also, could I ask you what immersion blender you could recommend so that I could do your blended grains trick? Wish you well!

  8. Nikki says

    Oh dear Katie, that chocolate mousse oatmeal thang looks indescribably delicious! Only problem is…. I can’t find the recipe… the link just sends me to the regular tofu chocolate mousse – no oatmeal? HELP? Do you just blend it together with some cooked oats? or possibly soaked un-cooked oats?

  9. Anonymous says

    I made this and it was wonderful! I did change a few things: I used pre-cooked steel cut oatmeal, made in the slow cooker overnight and cooked with raisins and cinnamon, and just blended it with the tofu, vanilla, and stevia in the morning. It was immediately quite thick so I didn’t have to wait for it to sit! A little different than yours but I really enjoyed it.

  10. Megan says

    I love this recipe! However, I don’t often have tofu in my fridge. Can you suggest a good substitute? Thanks for sharing all of your greatness!

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