The recipes uses no eggs as the starch in the oats thickens the pudding. It's also quick to make as the directions say to cook it for just one minute after it boils. It looks thin . . . but STOP after the minute. If starch granules continue to cook past that time, they start to break down and create a glue-like consistency in the finished product. It is still quite edible but the texture is not ideal.
The other fun thing about this pudding is that you can use whatever nuts you want. (If using other nuts, I just use more vanilla and omit the almond extract.) Barry doesn't like coconut, so I sometimes toast it and add it to just my serving. Think chocolate chips would be a fun addition, too.
ORIGIANL EXPLANATION
During the early years of my teaching career, food companies would send FREE bulletins, lesson plans, cookbooks, even filmstrips, and later VCR tapes. One of my favorites was “Quaker Quotes,” a notebook insert style newsletter. Published quarterly by the Quaker Oat Company, the newsletter was full of cooking and baking tips along with recipes.
Granola Pudding is a
recipe I still make but without the coconut (Barry is not a fan). Since I
remove the coconut, I generally add some sunflower seeds.
 |
| Original Granola Pudding with added whipped cream. |
Granola Pudding Makes 6 servings
2 tablespoons butter (recipe also indicates that margarine
could be used)
¼ cup Ground Oat Flour (make by grinding oatmeal in a
blender or NutraBullet, etc.; begin with slightly more than ¼ cup oats to
insure exactly ¼ cup of oat flour)
 |
| Nutribullet blends oats quickly & efficiently. |
2 cups milk
⅓ cup raisins
¼ cup firmly packed brown sugar
¼ cup flaked or shredded coconut
Dash of salt
2 tablespoons chopped almonds, toasted for maximum flavor (I usually use about ¼ cup +
also add 3 to 4 tablespoons of sunflower seeds)
1 teaspoon vanilla
¼ teaspoon almond extract
1 cup heavy cream
- Melt butter over low heat in medium-sized heavy saucepan;
then blend in oat flour.
- Remove from heat and gradually stir in milk, mixing
well.
- Add raisins, sugar, coconut and salt.
- Return to heat; bring mixture to a boil over medium heat, stirring constantly. Boil and stir about 1 minute.
- Remove from heat; cool slightly.
- Stir in nuts, vanilla and almond extract. (I usually wait and add nuts and sunflower seeds when folding in the whipped cream)
- Pour into large bowl; cover. Chill several hours or
overnight.
- Whip cream until stiff peaks form; fold into pudding
mixture.
- Spoon into dessert dishes to serve.
- Garnish with additional chopped almonds, if desired.
Another favorite recipe from “Quaker Quotes” is
Recipe without the photos . . .
Granola Pudding Makes 6 servings
2 tablespoons butter (recipe also indicates that margarine could be used)
¼ cup Ground Oat Flour (make by grinding oatmeal in a blender or NutraBullet, etc.; begin with slightly more than ¼ cup oats to insure exactly ¼ cup of oat flour)
2 cups milk
⅓ cup raisins
¼ cup firmly packed brown sugar
¼ cup flaked or shredded coconut
Dash of salt
2 tablespoons chopped almonds (I usually use about ¼ cup + also add 3 to 4 tablespoons of sunflower seeds)
1 teaspoon vanilla
¼ teaspoon almond extract
1 cup heavy cream
- Melt butter over low heat in medium-sized heavy saucepan; then blend in oat flour.
- Remove from heat and gradually stir in milk, mixing well.
- Add raisins, sugar, coconut and salt.
- Return to heat; bring mixture to a boil over medium heat, stirring constantly. Boil and stir about 1 minute.
- Remove from heat; cool slightly.
- Stir in nuts, vanilla and almond extract. (I usually wait and add nuts and sunflower seeds when folding in the whipped cream)
- Pour into large bowl; cover. Chill several hours or overnight.
- Whip cream until stiff peaks form; fold into pudding mixture.
- Spoon into dessert dishes to serve.
- Garnish with additional chopped almonds, if desired.
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