Butterscotch Pudding with Oatmeal Cookie Bark

Serves 4–5

• 1/3 cup dark brown sugar/
• 3–4 Tbsp cornstarch
• scant 1/4 tsp salt
• 2 cups oat milk (or your choice of pareve milk)
• 1–2 tsp natural maple syrup
• 2 Tbsp coconut oil
• 1 tsp vanilla extract
• pinch cinnamon
• pinch nutmeg
• pinch ginger

Oatmeal Cookie Bark

• 1 cup old-fashioned oats
• 1/2 cup flour (I use whole wheat pastry)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup oil (I use coconut oil)
• 1/4 cup natural maple syrup
• 1 tsp vanilla extract
• 1/4 cup mini chocolate chips
• 1/4 cup sliced almonds, plus more for garnish
• melted chocolate, for garnish (optional)

Place the sugar, cornstarch, and salt in a small pot and whisk. Add the oat milk and maple syrup. Cook over medium heat for 10 minutes, stirring constantly, until thickened.

Remove from heat. Add the coconut oil, vanilla, and spices and mix until smooth. Pour into serving dishes.

To prepare the cookie bark, preheat oven to 350°F (175°C).

Mix all ingredients very well in a bowl until a dough forms. Roll the dough between two sheets of parchment paper, until it’s thin, like bark. Alternately, wet hands and press a thin layer onto a piece of parchment paper. Transfer to a baking sheet with the bottom piece of parchment paper.