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Warming Chocolate Oatmeal Pudding

This Warming Chocolate Oatmeal Pudding is one of my new favorite ways to start the day. Made with a hearty, delicious oat and chia mixture, loaded with nutrients and sweetened to perfection, it's what breakfast dreams are made of.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 - 6
Author Rachael DeVaux

Ingredients

For the Batch:

  • 4 cups unsweetened cashew milk I like Malk
  • 4 scoops collagen peptides I like Equip or Vital Proteins
  • 1 scoop vanilla protein powder I like Ritual
  • 2 teaspoons vanilla extract
  • Pinch of kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup maple syrup plus more for serving
  • 1/4 cup runny, natural cashew butter, plus more for serving
  • 2 cups gluten-free rolled oats
  • 2 tablespoons chia seeds
  • 1/4 cup hemp seeds
  • 1/2 cup chopped walnuts
  • 1/4 cup cacao nibs

To Serve Individually:

  • 1 cup oat & chia pudding mixture
  • 1/4 – 1/2 cup unsweetened cashew milk
  • 1 tablespoon cashew butter
  • 2 tablespoons unsweetened coconut yogurt
  • 1 tablespoon chopped dairy-free dark chocolate

Instructions

For the Batch:

  • In a medium mixing bowl, add the cashew milk, collagen peptides, protein powder, vanilla, salt, cinnamon, maple syrup, and cashew butter. Whisk until completely combined.
  • Add the oats, chia seeds, hemp seeds, walnuts, and cacao nibs. Stir until totally combined.
  • Transfer to airtight containers (either as a full batch or portion individually) and transfer to the fridge. Allow the mixture to set in the fridge overnight.
  • If you do not want to warm the pudding up, you can eat it chilled like a normal overnight oat mixture. Simply remove it from the fridge, scoop your desired portion into a bowl, and top with extra cashew butter, a spoonful of coconut yogurt, a drizzle of maple syrup, and a few chunks of chocolate.

To Serve Individually:

  • *Note: this makes for a bit of a larger serving, but it’s intended to be hearty.
    In a small pot over medium-low heat, add 1 cup of the oat and chia mixture. Pour in 1/4 cup of the cashew milk and stir to combine. Heat until the sides of the pot are simmering and the mixture has absorbed the extra liquid.
  • Add cashew milk in 2 tablespoon increments until you’ve reached your desired consistency. Remove from the heat and stir in the cashew butter.
  • Transfer to a bowl and swirl in the coconut yogurt and chocolate. Top with extra maple syrup and walnuts as desired.