Jello Pudding Oat Milk Recipes

OAT MILK CHOCOLATE PUDDING

Oat Milk Chocolate Pudding image

Chocolate pudding is equal parts comfort and romance, which means it's great accompanied by sweatpants, candlelight or both. This 15-minute version is inspired by a recipe from Alice Medrich, the cookbook author, in which she uses both cocoa powder and chocolate, and cornstarch instead of eggs for a pure chocolate flavor (eggs can dilute the subtle notes). Here, nondairy milk is swapped in for the milk and the cream with equally wonderful results. When developing this recipe, we found that oat milk created a pudding with the plushest texture. Soy, almond and coconut milks work, too, although they might impart their own flavor and the pudding texture may vary.

Provided by Ali Slagle

Categories for one, quick, weekday, custards and puddings, dessert

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1/3 cup/65 grams granulated sugar
1/3 cup/30 grams unsweetened cocoa powder
2 tablespoons cornstarch
1/8 teaspoon fine sea salt
2 cups/480 milliliters nondairy milk, preferably oat
3 to 4 ounces/85 to 115 grams bittersweet bar chocolate, finely chopped (see Tip 1)
1 teaspoon vanilla extract

Steps:

In a medium saucepan, use a wooden spoon or silicone spatula to stir together the sugar, cocoa, cornstarch and salt. Slowly stir in the milk and keep stirring until smooth and combined.
Stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 to 10 minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
Add the chocolate and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer.
Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Serve warm, at room temperature or chilled (see Tip 2). It will thicken as it cools.

DAIRY FREE JELLO PUDDING (VEGAN, TOP 8 FREE, TOO!)

Dairy Free Jello Pudding (Vegan, Top 8 Free, Too!) image

How to make Jell-O brand chocolate pudding, without using dairy or milk!

Provided by Allergy Awesomeness

Categories Dessert

Time 40m

Number Of Ingredients 2

Ingredients

1 large box (5 oz) of Jell-O brand chocolate pudding cook and serve (NOT instant)
1 and 1/2 cups vanilla rice milk

Steps:

Mix together rice milk (or soy, or coconut, or cashew or almond--see post notes) and pudding mix in a saucepan over medium heat. Bring to a boil, and boil for one minute, constantly stirring.
Pudding may be eaten immediately--be careful, it's hot! Or it can be eaten after being refrigerated. Pudding will set further as it cools.
If you find it's set too much--especially if you refrigerate it (which rarely happens for us, we usually eat it in one sitting), you can add in 1 Tablespoon of milk alternative at a time to thin it back out to the consistency you prefer.

Nutrition Facts : Calories 186 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 69 grams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

JELL-O PUDDING WITH NON-DAIRY MILK

JELL-O Pudding with Non-Dairy Milk image

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings, about 1/2 cup each

Number Of Ingredients 2

Ingredients

1 pkg. (4-serving size) JELL-O Instant Pudding (any flavor)
1-1/4 cups cold almond milk, divided

Steps:

Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.)
Stir in remaining milk.
Refrigerate 30 min.

Nutrition Facts : Calories 120, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0.789 g

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