Okara Recipe: Chocolate Raspberry Oatmeal Pudding
- Amy Yu
- Jan 9, 2015
- 2 min read
I’ve had a bit of a baked oatmeal obsession as of late. You might have noticed if you’ve been following my Instagram account. Ever since my friend Katrina brought an amazing pumpkin pie baked oatmeal with honey-roasted bananas to a brunch potluck, I’ve been hooked. Of course, I love oatmeal in all forms, granola, porridge, pancakes, etc., but I’ve gotta say that baked oatmeal is the granddaddy of all oatmeal foods. It’s mostly healthy, although I definitely eat unhealthy amounts every time I make it. Is there such a thing as oatmeal overdose?
This next recipe is a quadruple whammy. It combines three of my favorite foods, chocolate, oatmeal, and raspberry AND there’s an entire batch of super nutritious okara hidden inside (though you would never guess just by eating it). It’s ultra-decadent tasting and super versatile. You could serve it for breakfast, brunch, dessert, or just snack on it all day. It’s great hot or cold; it tastes like a pudding hot and like a chewy brownie cold. I literally polished off the whole pan by myself. I couldn’t help it. (Also my mom isn’t a big fan of chocolate. I know right?? She’s cray-cray. :P Love you mom!)
I didn’t include directions in the recipe for raspberry chia jam but I might write a post later about how to make it. It’s so simple that you don’t need a recipe really. Basically just boil down a pot of fresh or frozen raspberries until the liquid reduces by half, pour in some honey or maple syrup to taste and throw in a handful of chia seeds, then let cool and store it in the fridge. That's all there is to it.
This is definitely my favorite okara recipe. It’s super rich-tasting, but is actually really low in fat and refined sugar (so you can eat more of it without feeling sick), and it’s literally a one bowl recipe. Read: more chocolate, less guilt and minimal dishes. WIN! If you ever decide to diy soymilk, I hope that you try this out! Happy munching!
Chocolate Raspberry Oatmeal Pudding
Makes 8-10 servings
Ingredients:
1 batch wet okara, about 1 cup
2 1/3 cups plain soymilk
2/3 cup maple syrup
¼ cup Dutch process cocoa powder
¼ tsp. sea salt
2 tsps. baking powder
1 tbsp. vanilla extract
2 cups rolled oats
1/2 cup semisweet chocolate chips
2/3 cup raspberry chia jam + additional for serving
Preparation:
1. Preheat oven to 350°F. Spray a 1 ½ quart baking dish with cooking spray.
2. In a large bowl, whisk together the okara, soymilk, maple syrup, cocoa powder, sea salt, baking powder, and vanilla until no lumps remain. Stir in the rolled oats.
3. Pour into prepared baking dish. Sprinkle chocolate chips evenly over the top and dollop raspberry chia jam on top. Using a butter knife, swirl through the batter to make a marble pattern.
4. Bake in preheated oven for 45-50 minutes, or until center is set.
5. Serve warm or chilled, with additional raspberry chia jam. Store in the fridge for up to 5 days, although mine definitely did not last that long.
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