Need an easy dairy free dessert? Make this oat milk chocolate pudding! It’s vegan and free from common allergens like dairy, eggs, soy, and gluten but surprisingly decadent. You only need 6 ingredients to make it - and you probably already have most of them in your pantry!
Remember those milk chocolate pudding cups you had in your lunchbox?
Unfortunately, there is usually dairy in pudding so, if you're following a dairy free or vegan diet, those pudding cups are off limits.
But, I have good news! Making dairy free chocolate pudding with oat milk is surprisingly simple and the end result is creamy and delicious. Or, as my 15-year-old says, “It’s fire, Mom.” I guess that’s how the kids say it’s pretty darn good.
So, if you’re dairy free, don’t fret! I see some “fire” oat milk chocolate pudding in your future!
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Ingredients
One of the things I love about this recipe is that it’s really simple to make and you only need a handful of ingredients.
- Oat milk - most oat milk varieties are gluten free and are fortified with vitamin D and calcium. You can verify this by looking at the ingredients and nutrition facts.
- Granulated sugar
- Unsweetened cocoa powder
- Corn starch
- Salt
- Vanilla extract - baking vanilla also works well.
- Dairy free margarine - I like Earth Balance Buttery Spread.
See the recipe card for quantities.
Equipment
You don't need a lot of fancy equipment for this oat milk chocolate pudding recipe! Here are the essentials:
- A saucepan - I use the small 1.5-quart saucepan from this Cuisinart stainless steel set which I absolutely love.
- Measuring cups and spoons
- A whisk
- Bowls - one to mix the dry ingredients and one to put the pudding in to cool.
- Plastic wrap
Instructions
The process for making this oat milk chocolate pudding is very quick and easy!
- Step 1: In a small bowl, combine the sugar, cocoa powder, corn starch, and salt.
- Step 2: Pour the oat milk into a medium saucepan and turn the burner to medium heat.
- Step 3: Using a whisk, stir in the dry ingredients until they have been fully incorporated and there are no lumps.
- Step 4: Heat the mixture over medium heat, stirring regularly.
- Step 5: When the mixture starts to thicken and boil, cook and stir for one more minute, stirring constantly.
- Step 6: Remove the pan from the heat and stir in the vanilla extract and the margarine.
- Step 7: Pour it into a glass bowl and allow it to cool for a few minutes at room temperature.
- Step 8: Cover it with a piece of plastic wrap, pressing it down into the bowl so it is touching the pudding surface. This prevents a film from forming on the pudding. This is an optional step. If you don't mind a little film, skip this step.
Refrigerate for at least 1 hour before serving. You'll want the pudding to be completely chilled.
Tip: For faster cooling, pour the pudding into single-portion containers. I like to use half-pint-sized mason jars.
FAQs
Is this healthy chocolate pudding?
Like cow's milk, fortified oat milk provides calcium and vitamin D. These nutrients can be more difficult to get for those with a dairy allergy, especially kids. So, having a serving of pudding can be a really tasty way to get those nutrients!
Pudding is a dessert food which means it is sweet and, therefore, higher in sugar than other foods like a piece of fruit. If you want to reduce the amount of added sugars, start by looking at the oat milk you use.
In my research, I found that the oat milk brands on the market range from 0 grams of added sugar (Planet Oat unsweetened, Califia Zero Sugar, Chobani Zero Sugar) to 7 grams (Silk, Oatly, Chobani) to 12 grams (Good & Gather from Target).
I tested this recipe with Silk and Good & Gather oat milk which have 7-12 grams added sugars. I used what I felt was the minimum amount of added sugar to still make it taste good (and had input from my teenage boys, too!)
If you'd like to cut the sugar even further, you can start with zero sugar oat milk and add additional granulated sugar if needed.
Can you make pudding with other dairy free milk?
Yes, you can! While I have only tested this recipe with soy and oat milk, really any dairy-free milk substitute should work. I prefer oat milk because it has a nice, creamy texture.
Variations and serving suggestions
Sweeten to your taste
As mentioned above, depending on the type of oat milk you use, the sweetness of the pudding can vary a bit.
I recommend tasting the pudding after the vanilla and margarine are added. If you like it a little sweeter, you can add an additional tablespoon of sugar and stir well so it completely dissolves.
Top with dairy free whipped topping
Coconut milk-based whipped topping is a great dairy free option. I love that I can find this at Aldi and Trader Joes - two stores I go to often! So Delicious also makes coconut milk based whipped topping.
Top with bananas
I love the combination of bananas with pudding! Try layering bananas and pudding one after the other to create a pudding parfait. So good!
Make it Rocky Road
The combination of smooth, crunchy, and chewy textures makes rocky road one of my favorite ice cream flavors. Naturally, I thought it would be a good idea to put a rocky road spin on this pudding and I was right!
For this variation, layer pudding with mini marshmallows, and sunflower seeds (or nuts if you can have them). Yum!
Make power pudding
When I interned at a long-term care facility, I learned about "power pudding". It's pudding made with extra powdered milk to increase the protein and calorie content. This was great for residents who needed more nutrition with fewer bites.
As a mom to a kiddo with multiple food allergies, I have looked for creative ways to do the same for my growing boy. We might not be able to add powdered cow’s milk, we can add protein powder to give this pudding a nutrition boost.
When you're choosing a protein powder, one of the most important factors is flavor and texture. After all, you don't want to ruin the pudding with a chalky-tasting protein powder!
I tend to go for unsweetened protein powders because they take on the taste of whatever they are added to making them less noticeable.
Need help choosing a protein powder? Read my guide to allergy friendly protein powders to find the right one!
For best results, add the protein powder with the other dry ingredients at the beginning of the pudding-making process. Otherwise, you can stir it in before serving.
Other dairy free dessert recipes
Eating a dairy free diet means there are a lot of desserts that are off-limits. Luckily, there are plenty of dairy free substitutes that allow us to make dairy free desserts that are still delicious!
When you're craving a frozen dessert, try my dairy free ice cream and strawberry sorbet recipes. They're both refreshing and delicious!
Need a dessert for a dinner party? You'll love this dairy free chocolate fondue because it's as easy to make as it is fun to eat!
And cupcakes are always a great dessert for any occasion! Check out my recipes for gluten and dairy free vanilla cupcakes and chocolate cupcakes topped with this dairy free buttercream frosting.
Storage
I love storing this pudding in half-pint jars with screw-top lids. This way, they're ready to grab for the lunch boxes or quick snacks.
I also love these plastic deli containers that hold 4 ounces - just like those Snack Pack pudding cups!
You can store this pudding in the refrigerator for up to 7 days.
📖 Recipe
Easy Oat Milk Chocolate Pudding {Dairy Free}
Equipment
- small mixing bowl
- 1.5 quart saucepan
- Measuring cups and spoons
- Whisk
- 3 cup glass bowl
Ingredients
- 3 ½ tablespoons corn starch
- ⅓ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- ⅛ teaspoon salt
- 2 ⅔ cups oat milk
- 2 teaspoons dairy free margarine such as Earth Balance
- 1 teaspoon vanilla extract of baking vanilla
Instructions
- In a small bowl, combine the corn starch, cocoa powder, sugar, and salt. Add teh oat milk to a medium saucepan and heat over medium heat. Using a whisk, gradually stir in the dry ingredients until they are all incorporated and there are no lumps. Cook over medium heat, stirring occasionally until the mixture boils. Cook for an additional minute stirring constantly; remove from the heat. Add the margarine and vanilla and stir until the mixture is smooth.
- Transfer the pudding to a glass bowl. Cover with plastic wrap and press it to the surface of the pudding to prevent a film from forming on top of the pudding. Refrigerate for 1-2 hours to allow it to cool completely and set.
Notes
Nutrition
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Lola says
Is this thick enough to use for a pie?
Kristi Winkels, RDN, LD says
Hi Lola! Yes, it is very thick after it sets so I think it would work great for a pie!
Sandy says
Does the lid on the small containers keep a film from forming or do you have to put a small square of wrap on each one?
Kristi Winkels, RDN, LD says
Hi Sandy, the lid doesn't prevent the film from forming but because it is a smaller surface area it isn't as noticeable. I don't cover the individual jars like I would a larger bowl.
JJ says
How long do you think this would keep in the fridge? Was hoping to make Saturday then use in the kids' lunches for the week.
Kristi Winkels, RDN, LD says
It will keep up to a week so you should be fine making it on the weekend and using it for the week's lunches! Enjoy!
Becki says
This is so simple to make - the kids loved it!!
Kristi Winkels says
Thanks for your feedback, Becki! I'm glad it was a hit with your family!