Vegan Pomegranate Almond Oat Pudding

This Vegan Pomegranate Almond Oat Pudding Recipe features the nutrient-packed pomegranate seed! Follow the step-by-step instructions to learn how to utilize this beautiful fruit both for a glistering topping and as a sweet syrup. This Mediterranean pudding is almond-oat based and contains no dairy. Enjoy it as a vegan dessert option or a healthy parve dessert.

Vegan Pomegranate Almond Oat Pudding

Kosher Create

Try this Vegan Pomegranate Almond Oat Pudding Recipe to create a unique Mediterranean dessert! Create a oat based pudding with a hint of almonds. Top with homemade pomegranate syrup, almond flakes and shredded coconut.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Mediterranean

Servings 4 people

Equipment

• Heat-Resistant Bowl (for mixing the oat flour)
• Small Pot (for cooking the pudding)
• Small Pot (for cooking the syrup)
• Heat Resistant Sieve (for draining the syrup)

Ingredients

  

Pudding

• 1 cup Oat Flour
• 3 cups Water (about 1 cup to be initially mixed with oat flour per instructions, the rest for boiling with the almond butter)
• 2 tbsp Almond Butter
• 2 tbsp Pure Maple Syrup

Pomegranate Syrup

• 2 cups Fresh Pomegranate Seeds
• 4 tbsp Pure Maple Syrup

Topping

• 4 tbsp Shredded Coconut
• 4 tbsp Almond Flakes
• 6 tbsp Fresh Pomegranate Seeds

Instructions

 

Gather The Ingredients

• Gather the ingredients for the pudding, pomegranate syrup and topping.
  

Pudding

• Place the oat flour in a heat-resistant bowl.
• Gradually add a little water while stirring the oat flour mixture with a tablespoon. Add just enough water to form a liquid cream (about 1 cup of water). Set this OAT FLOUR MIXTURE aside.
  
• In a small pot, combine almond butter with the remaining water (about 2 cups of water). Mix well. Bring this ALMOND BUTTER MIXTURE to a boil. Lower the heat.
• Remove a small amount (about 1/2 cup) of the heating ALMOND BUTTER MIXTURE and add it to the pre-prepared OAT FLOUR MIXTURE. Stir well.
• Gradually add it to the remaining heating ALMOND BUTTER MIXTURE while constantly stirring to prevent lumps.
• Add the maple syrup and bring to a boil. Lower the heat and simmer while constantly stirring for 3-5 minutes. The consistency should be creamy.
• Remove from the heat and let cool for 5 minutes.
• Pour into individual serving bowls.
  
• Place in the refrigerator to chill.
• Serve when completely chilled.

Pomegranate Syrup

• Place pomegranate seeds and maple syrup in a small pot. Cover the pot.
  
• Bring to a boil, lower the heat and simmer for 15 minutes, mixing from time to time. Let cool.
• Drain the liquid through a sieve while pressing with a spoon to extract the syrup. Discard the seeds.

Topping

• Right before serving, top the chilled pudding with the pomegranate syrup.
• Sprinkle with shredded coconut, almond flakes and fresh pomegranate seeds.

Keyword Almonds, Breakfast, Coconut, Dairy Free, Dessert, Oat Flour, Oats, Parve, Pomegranate, Snack, Vegan

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