Creamy Cocoa Oat Pudding

1.In a medium saucepan, combine the whole milk and milk powder. Whisk together over medium heat until the milk powder is fully dissolved and the mixture is warm, about 3 minutes.

2.Add the rolled oats, cocoa powder, sugar, and a pinch of salt to the warm milk mixture. Stir well to combine all ingredients.

3.Cook the mixture over medium-low heat, stirring frequently to prevent sticking, until the oats are tender and the pudding begins to thicken, about 8 minutes.

4.In a small bowl, beat the egg lightly. Temper the egg by slowly adding about 1/4 cup of the hot oat mixture into the egg while whisking continuously.

5.Gradually pour the tempered egg back into the saucepan with the oat mixture, stirring constantly to incorporate.

6.Continue to cook the pudding for another 2 minutes, stirring constantly, until it thickens to a creamy consistency and coats the back of a spoon. Do not allow it to boil to prevent curdling.

7.Remove the saucepan from heat and stir in the vanilla extract.

8.Pour the pudding into serving dishes and let it cool slightly before serving warm, or refrigerate for 1-2 hours for a chilled dessert.

9.Optional: Garnish with a sprinkle of cocoa powder, a few fresh berries, or a dollop of whipped cream before serving.