Vegan Pomegranate Almond Oat Pudding Recipe

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.

This dessert is part of Kosher Create’s special collection that features Healthy Dairy-Free Dessert Recipes For Rosh Hashanah.

The pomegranate is one of THE 7 SPECIES. Pomegranate seeds boast nutritional value and culinary appeal and are a welcome addition in many recipes. We’d love to share with you more about pomegranates, including Healthy Tasty Pomegranate Recipes (Please note that NOT all are vegan and may contain honey).

For another vegan treat, try our oat-based Vegan Almond Cherry Cocoa Granola. You may also enjoy our Applesauce & Lemon Zest.

For more healthy desserts, visit Kosher Create Healthy Dessert Recipe Collection.

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.

Notes

For more healthy desserts, visit Kosher Create Healthy Dessert Recipe Collection.

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

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