Creamy Raspberry Oat Pudding
A smooth, creamy oat pudding swirled with raspberry and blackberry puree for a soft-textured, make-ahead breakfast bowl you can portion ahead.
Blending part of the cooked oats smooths the texture into something closer to a pudding than traditional porridge, which makes it pleasant served cold. Pureeing raspberries and blackberries together keeps the swirl on top glossy and slightly tart against the mild oats. Make a batch on Sunday and it holds well in the refrigerator for several days.
Ingredients
Method
Tap a number to mark a step doneCombine the rolled oats and milk in a saucepan and bring to a simmer over medium heat, stirring often.
Cook for about 10 minutes, stirring occasionally, until the oats are soft and the mixture has thickened noticeably.
Stir in the honey and vanilla extract, then remove from the heat and let cool for 5 minutes.
Transfer half the cooked oats to a blender and puree until smooth, then stir the puree back into the remaining oats for a creamy texture.
Puree the raspberries, blackberries, and granulated sugar together in the blender until completely smooth and glossy in texture.
Divide the oat pudding among four bowls or jars and swirl the berry puree over the top of each.
Refrigerate the finished pudding for at least 1 hour, or serve it slightly warm if you prefer that way.
Kitchen note
Blend only half the oats so the pudding keeps some texture; pureeing all of it makes the final bowl closer to a smooth custard.
