I’m not a huge fan of soupy oatmeal.
You know… the kind where the oat to liquid ratio is way off and you end up with a bowl of warm oat flavoured water/milk that has an occasional oat flake floating around in it? Yeah. That kind.
I don’t want my oatmeal to be able to flow… I prefer when it sticks to the saucepan/spoon, falls into the bowl in one giant glob, and goes on to stick to my ribs in the same kind of way. Metaphorically speaking, of course. I’m pretty sure that having oatmeal literally stuck to your ribs would be indicative of a serious health condition and warrant some kind of medical emergency.
Death by chocolate is a thing. Death by oatmeal just doesn’t have the same kind of ring to it.
But let’s get back on track before I start rambling about things that are far too morbid for what’s supposed to be an innocent recipe post.
Texture. I’m huge on it. To the point where I’ll often crave a certain texture rather than a certain taste. Crunchy. Creamy. Crisp. Doughy. Dry. Chewy. Cool… They each demand a turn in the spotlight.
And if you’re big on texture like I am, and you find yourself in the mood for something ridiculously comforting and creamy, might I suggest giving this vanilla breakfast pudding a go?
Breakfast pudding.
It’s what happens when I start out with the intention of making one of my oatmeal smoothies, add a little less milk, and fall in love with the thicker, creamier [pudding-ier] consistency.
I can’t even tell you how long I struggled to come up with a name for this recipe. Like I said, it started out as a smoothie and ended up as a pudding. Made with oats. That you eat for breakfast. I was going to call it “cream of oatmeal,” since the texture is pretty similar to that of cream of wheat, or “oatmeal pudding,” since that’s what the consistency reminded me of the most, or “blended oatmeal,” since… well… that’s what it is; but I had to scrap those ideas when I came up with an oat-free option that was just as good.
So breakfast pudding it was! And flippin’ amazing it is.
I’m literally head over heels in love with this stuff, and I may or may not have eaten 3 servings of it on the day I was experimenting. I’m all about that quality control ?
I already told you that it’s super thick and super creamy, so I’ll go on to say that it’s also vegan, gluten-free, and potentially grain-free if you decide to go with that option. Both are just as smooth and pudding-y, which you can see by comparing picture 2 (oat-y) and 3 (oat-free) up above.
And if you’re wondering whether the whole blend-and-heat process is actually worth it… I promise you that it is. You guys know I’m a huge fan of simple recipes with minimal steps, but the blending is what makes this recipe so smooth, and the heating is what makes it so thick and creamy.
Swoontastic.
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Creamy Vanilla Breakfast Pudding
- Total Time: 10 mins
- Yield: 1 serving
Ingredients
For the oatmeal version:
- 1 1/4 cup unsweetened vanilla almond milk
- 1/2 cup rolled oats*
- 2 – 3 tsp. sweetener of choice**
- ½ tsp. vanilla extract
- pinch of salt (optional, but recommended)
For the grain-free, higher protein version:
- 1 cup unsweetened vanilla almond milk
- 1 scoop (25g) vanilla protein powder***
- 3 Tbsp. coconut flour
Instructions
For the oatmeal version:
- Add all ingredients to the bowl of your blender and give it a stir to ensure that everything is well combined. Cover and place in fridge for at least 3 hours, preferably overnight. This step isn’t absolutely necessary, but allowing the oats to soak for a few hours will make them easier to blend and give you a smoother, creamier pudding.
- When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is reached.
- Transfer the smoothie to a small saucepan set over medium heat and bring to a gentle simmer, stirring to prevent burning. If the consistency is too thick, add an extra splash of almond milk until desired consistency is reached.
- When your pudding reaches your preferred temperature and consistency, transfer it to a bowl, garnish with toppings of choice, and enjoy!
For the grain-free version:
- Add all ingredients to the bowl of your blender and blend on high until a smooth and creamy consistency is reached.
- Transfer the smoothie to a small saucepan set over medium heat and bring to a gentle simmer, stirring to prevent burning. If the consistency is too thick, add an extra splash of almond milk until desired consistency is reached.
- When your pudding reaches your preferred temperature and consistency, transfer it to a bowl, garnish with toppings of choice, and enjoy!
Notes
* make sure to use certified gluten free oats if you need this to be gluten free. You can also replace 1/4 cup of the oats with 1/4 cup of vanilla protein powder if you want a higher protein option. ** I like using coconut palm sugar because I’ve found it comes out tasting like a sugar cookie, but you could also use brown sugar, maple syrup, brown rice syrup, etc.
Nutritional info is for the grain-free version.
- Prep Time: 5 mins
- Cook Time: 5 mins
Looking for more creamy breakfast recipes? Try one of these!
Hot Chocolate Breakfast Smoothie
Warm Gingerbread Breakfast Smoothie
Chocolate Overnight Oatmeal Smoothie
Chocolate Banana Oatmeal Smoothie Bowl
Banana Oat Breakfast Smoothie
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