In a post about my Vegan Rice Pudding, I mentioned making an oatmeal version that was so delicious it rivaled the Kozy Shack classic. I won’t write a love letter to it, but I will share the recipe so you can try it yourself.
Better-n-Kozyshack Oatmeal Pudding
- 60 grams rolled oats (about 1½ servings)
- 90 grams firm silken tofu (roughly ¼ of a Mori-Nu pack)
- ½ tsp vanilla extract
- ¼–½ tsp cinnamon, to taste
- Sweetener of choice (sugar, stevia, agave, etc.)
- Pinch of salt
- Optional: raisins
1. Place the oats into a heatproof measuring cup or pyrex container with 2½ cups (about 600 ml) water and a little salt (I use ¼ tsp plus 1/8 tsp). Adding salt now helps develop a fuller flavor. If using raisins, add them at this stage.
2. Microwave for about 5 minutes, watching to prevent boil-over (cleanup is unpleasant if it spills).
3. Stir, then partially cover with cling wrap (do not seal completely) or leave uncovered. Transfer to the refrigerator and allow to cool fully and stop looking watery—this usually takes at least four hours, but overnight is best. Cooling lets the oats absorb the liquid and become soft and pillowy.
4. Blend the tofu with 2–3 tablespoons of water and the vanilla until smooth (a small blender or immersion blender works well).
5. Once the oatmeal is completely cooled, stir the tofu mixture into the oats, mix thoroughly, and cover the container.
6. When ready to serve, stir in cinnamon, sweetener, additional salt if desired, and enough water or milk to reach your preferred creaminess (aim for creamy, not watery). Heat briefly in the microwave if you prefer it warm, or enjoy it cold—the pudding is delicious either way.
7. Take a moment to remember after-school Kozy Shack cartons—and if you want the original rice pudding recipe, refer back to the vegan rice pudding post mentioned above.
The “Voluminous Oatmeal” Trick
For extra-plush overnight oats, use 1½ times the liquid normally recommended for stovetop or microwave oats. For example, for a single serving of oats (about 40 g), use roughly 1½ cups (about 380 g) of water. Microwave the oats with a pinch of salt for about 4 minutes, leave them in the microwave for an additional 5 minutes, then transfer—uncovered—to the fridge to sit overnight. It will look watery at first, but by morning the oats will have absorbed the liquid and become very voluminous and tender.
This method works well for a wide range of healthy oatmeal recipes and gives consistently creamy, fluffy results.