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.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Creamy Vanilla Breakfast Pudding
- Total Time: 10 mins
- Yield: 1 serving 1x
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
I hardly ever leave comments but I just finished making this delicious recipe and I savored EVERY. LAST. BITE. It seems like such a simple concept, but you won’t believe how great it is until you try it! I followed the recipe EXACTLY and it was PERFECT. People: try this! If you do, you won’t be disappointed! (PS-I topped it with cashew butter & blueberry preserves, but I tasted a spoonful without toppings, & it was delicious)!
Could it be eaten without heating it ?
This was absolutely delicious! I used about 1 1/2 packets of Truvia for my sweetener. I didn’t heat it up too long on the stove, so my mixture was a little bit on the thinner side. It was definitely not watery, though. It was warm, drinkable, and mildly sweet. I would definitely consider upping the vanilla extract next time, and I would probably try making it thicker next time to see which sort of texture I like better.
I found your breakfast recipe/idea while searching pinterest this morning. I added brown sugar and blueberries! It was baby, 4 year old and adult approved texture and flavor wise. Thank you and keep up the great work!
I’m so glad you and your family liked it, Brittney! Thanks so much for taking the time to let me know 🙂
Opinion on making it with normal milk? I’m currently living in Austria and I don’t think Almond Milk is a think here! Wish it was; the recipe sounds delicious!
I’m laughing because this was supposed to start out as a gingerbread smoothie 🙂
Ugh, that texture though. It look perfect! And I love your choice of toppings. Now I’m dreaming about breakfast at 10pm. Thanks! 😉
Swoontastic indeed! The best recipes seem to always come to me when I’m trying to make something else haha. This looks amazing and the name of the recipe is so enticing! NOMS.
I’m not really an oatmeal in the morning type of girl, although I do find this Breakfast Pudding super intriguing. Plus, I’m a sucker for a super creamy, dreamy warm texture.
You can always have this as an oatmeal in the afternoon snack 😉
So this looks amazing. I’ve been looking for some easy & healthy breakfasts to have when I’m home for the holidays since I won’t have most of my kitchen stuff with me and I’m pretty sure this is gonna be a staple 😀
Pinned!
This looks like comfort in a bowl. Both versions sound delicious.
What. a. GENIUS. Oh man, this looks and sounds heavenly. I am all for pudding, and I am all for breakfast. Also all for vanilla and warmth.
This morning I had a HUGE breakfast because it was my last time in the dining hall. Omelet with veggies, bacon, and two pieces of toast with banana and peanut butter. Glass o’ milk on the side. Finished every last bite 😀
I’ve said it before and I’ll say it again — you seriously have the best dining hall.
I hate soupy oatmeal too! If it turns out like that, I just drink it instead of waste time with a spoon. I do that to brothy soup too. I drink it with my sandwich. For breakfast this morning I had yogurt for the first time in two years. I forgot how fun it was to mix in everything in my cupboards. Cereal, granola, banana, chocolate. It was great! Kind of chilly for the mornings we’ve been having, so I might go back to oats to warm me up.
Thanks for the recipe! The flavor sounds tasty. Maybe it would even be good with chai spices too.
If my oats turn out too soupy, I just add more oats. A few times I even tossed in some coconut flour to absorb the liquid 😆
THIS IS CALLING ME! I am making this for sure. Texture lovers unite!!! I can only imagine how good this is topped with some crispy, crunchy granolas or cereal!
Ps: still not having luck with your blog on Chrome…super slow! 🙁
I’m with you about the oats, I want them to stick to my ribs. I’m on a soft food diet right now thanks to my mouth surgery, and this will be a perfect addition to my rotation of yummies.
Sending tonnes of healing vibes!
Girl, I don’t know how you keep coming up with these amazing recipes every week! Always have me drooling! And I love the spoon by the way 😉
Soupy oatmeal is soupy saddness 😛
But a big bowl of hearty oats/quinoa flakes or hot buckwheat cereal with loads of nut butter and some chocolate….my life!!!
Just pinned! Looks amazing, Amanda!! 🙂
Thanks so much, lovely! <3
What’s left to say other than that I want this?! Okay, I can actually think of another question: does this mean any of your other oatmeal smoothies would work as warm puddings when using less milk and heating them on the stove, too? Because you know I’m not a fan of smoothies but oatmeal all the way.
Yup! As long as you blend and heat, you’ve got yourself a pudding 😀 I’m totally tempted to try a chocolate version…
Yep, just go ahead and deposit a nice big, soupy spoonful of that into my mouth. Mmmm sounds so delicious girlie! My little sister is a HUGE cream of wheat fan but doesn’t like oatmeal, I wonder if I could “trick” her a bit with this recipe. She’s been into my creations lately, getting bolder with her tastes, and since she’s only 11 years old it has me really excited!!
This looks great! I laughed out loud at the “death by oatmeal” saying. Hilarious! When I was little my grandma would feed me Cream of Wheat out of a Bunnykins bowl (the kids’ bowl with the cute little bunny family picture painted on the bottom) and I’d gobble it up in eager anticipation so that I could see the bunny family peeking through at me! It’s all about the little things. I wish I had that bowl for this oatmeal recipe! It would be perfect.
Confession: I totally have a bowl with a picture of a bunny on the bottom, and I love eating out of it. Mostly because it’s the perfect shape though 😆
I’m a huge texture person and can totally relate to craving a textures more than tastes. This looks so cozy and delicious! I love how your recipes are so creative, yet totally approachable!
I am big on texture as well. I just don’t like things you can drink that you should be able to eat! I guess it is why I am still not really a smoothie person – give me thick oats or mug cake or quinoa cereal, or give me iced coffee (and preferably both).
I think the main reason I love smoothies so much is because they take care of both thirst and hunger… and I blame the dry winter air on giving me smoothie cravings even when it’s freezing outside 😛
I had poached eggs with duck bacon, plantains and kale! Not quite a creamy oatmeal but I have to say this is making my mouth water! Like I do with many of your recipes, I’ll test it out with my kids, looks like something they’d love 🙂
Yum, this looks perfect for a warm and cozy breakfast– can’t wait to try it out!
i was waiting for this.. since you snapped it. Love me some warm pudding. vanilla… swoon. and that glow. WOW!