Chocolate Oat Milk Pudding with Oat Crumble (พุดดิ้งช็อกโกแลตนมโอ๊ตหน้าโอ๊ตครัมเบิล)

1.Toast the rolled oats over low heat until fragrant. Let cool slightly, then blend with the water until smooth. Strain to obtain oat milk.

2.In a saucepan, combine the sugar, cocoa powder, cornstarch, and salt. Mix the dry ingredients first. Add a small amount of the oat milk and whisk until smooth, then add the remaining oat milk along with the vanilla extract and mix until well combined.

3.Cook over medium heat, stirring constantly, until the mixture thickens and just begins to simmer. Reduce the heat and cook briefly to ensure the cornstarch is fully cooked.

4.Remove from the heat and add the dark chocolate. Stir until melted and the pudding becomes smooth and glossy.

5.Place the saucepan over a bowl of ice water and stir gently to cool slightly. Divide the pudding into serving containers and refrigerate until set.

6.To make the oat crumble, chill the coconut oil for about 10 minutes. Combine the brown sugar, flour, salt, and cinnamon in a bowl. Add the coconut oil and cut it into the mixture using a pastry cutter until crumbly. Add the rolled oats and mix to distribute evenly.

7.Spread the crumble mixture on a parchment-lined baking tray and bake at 170°C (top and bottom heat) for about 12 minutes, or until golden. Let cool completely.

8.To serve, sprinkle the oat crumble over the pudding and top with fresh berries as desired.