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Creamy Vanilla Breakfast Pudding


  • Author: Amanda @ Running with Spoons
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 1 serving 1x

Ingredients

Scale

For the oatmeal version:

  • 1 1/4 cup unsweetened vanilla almond milk
  • 1/2 cup rolled oats*
  • 23 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:

  1. 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.
  2. When ready to eat, blend on high until oats are fully broken down and a smooth and creamy consistency is reached.
  3. 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.
  4. 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:

  1. Add all ingredients to the bowl of your blender and blend on high until a smooth and creamy consistency is reached.
  2. 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.
  3. 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.

Keywords: blended oatmeal, breakfast, breakfast pudding, gluten-free, oatmeal, recipe, vanilla, vegan