Chocolate Pudding with Whisky-Infused Raspberry Compote

Chia seeds and oatmeal give this healthy chocolate pudding it’s thick, rich consistency. Topped with boozy whisky-soaked raspberries and a quick cinnamon-spiced granola, for added crunch, it makes a decadent dessert.

Created by Oatopia for The Oat Project and The World Porridge Championships 2018.

Cooking Time 25 mins

Skill Level Easy

Serves 1-2

Ingredients

200ml Oat milk
200g Mornflake Steel Cut Oatmeal Coarse
250ml Oat cream
70% Dark chocolate or vegan chocolate

Compote
50ml Single malt whiskey
Chia seeds
Juice of 1/2 a lemon
250g Scottish raspberries
1 tbsp Brown sugar

Granola
50g Mornflake Jumbo Oats
1 tbsp Mixed seeds
50g Flaked almonds
50ml Maple syrup
Cinnamon powder, to taste

Shop the ingredients

Whole Jumbo Oats

4 x 3kg pack

Other pack sizes are available

Add to cart £16.00

6 PACKS

Steel Cut Oatmeal Coarse

6 x 750g pack

Add to cart £14.40

Method

Pre-soak the chia seeds in water. Combine the oats with the milk, oat cream and chocolate.

Bring to a simmer for 15minutes, stirring frequently and checking the consistency.

Whilst the oats are cooking, make the raspberry compote. Boil the raspberries, pre-
soaked chia seeds, whiskey, 1/2 lemon and 1 tbsp sugar for 5mins. Leave to cool
until the oats are cooked.

Add the jumbo oats, almonds, seeds and cinnamon to a pan and fry quickly – keep an eye on it as it can burn easily – just as it begins to turn golden add the maple syrup.

Pour the chocolate oats into a bowl. Drizzle compote over the oats and top with
crunchy oats.

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