Chocolate Oat Pudding
A fluffy oat pudding, almost like a brownie. But not as sweet, just enough to go well in the morning with a glass of milk.
Ingredients
200 g oat flakes (regular flakes, do not use fine flakes)
150 g baked sweet potato flesh
2 eggs
35 g cocoa
1 teaspoon baking powder
1 pinch of salt
1/2 teaspoon cinnamon
50 ml oil
25 g almond butter (or other nut butter)
100 g sugar
400 ml milk (cow or plant-based)
Servings: 6
How to prepare chocolate oat pudding
- Weigh the oat flakes in a bowl.
- In another bowl, mash the sweet potatoes into a puree, crushing them well with a fork. Add the eggs and mix with a whisk until combined.
- Add the cocoa, baking powder, salt, cinnamon and oil (I used the oil from the almond butter, the one that gathers on top in the jar; you can use any vegetable oil or melted butter) and the almond butter. Mix again with the whisk until you have a brownie-like batter.
- Add the sugar and then gradually the milk. The mixture will become quite liquid, that's okay.
- Pour this mixture over the oat flakes and combine.
- Pour the batter into an oven-safe dish and bake at 175°C for 45-55 minutes. Check with a toothpick that it's done in the center.
- If desired, at the end sprinkle chocolate pieces over the pudding and leave in the oven for 1 more minute.
- It's good warm, straight from the oven or at room temperature. Can be reheated.
Chocolate Oat Pudding
