Vegan Oat Panna Cotta

It’s been so sooo long since I last posted here… I think I might not even know how to blog anymore! So please be kind if I sound a bit rusty – I will try my best, I promise!

Now that I’m typing those first few lines in a long time it makes me realise how much I’ve missed it! It’s not that I haven’t created (food) content in the meantime, oh no, quite the contratry: I’m working on a lot of lovely food projects for wonderful clients and hopefully I’ll be able to share some of that with you once it’s finished. But between those jobs, our house renovation (you might have seen on Instagram) and planning a wedding with all of this Covid-19 madness going on, there’s barely any time left. But I have so many ideas and already created some great recipes that I cant’t wait to share with you as soon as possible.

BTW: Are you interested in a more detailed post about our new house, the renovation, the planning and the move? Let me know, because I have plenty of footage that’s waiting to get used!

Back to the original topic. I made some dessert for you! A yummy and lighter version of a true classic – nice and fruity so it’s perfect for summer: I proudly present you my fabulous vegan Oat Panna Cotta (or as Mr. Zebra calls it: panna cOATa) with a zesty maracuja topping. At the end of this post I’ll also share a recipe with you that will show you how to make your own oat cream.

The ingredient list as well as the preparation is short and sweet – what more do you need for a grand summer dessert?

Oat Panna Cotta

Oat Panna Cotta

Yield: 4 servings
Prep Time: 2 minutes
Cook Time: 20 minutes
Waiting Time: 45 minutes
Total Time: 1 hour 7 minutes

A vegan version of the classic italian dessert paired with a fruity topping - delicious, light & perfect for sunny days.


  • 200 ml oat cream store bought or homemade with the recipe below
  • 400 ml oat milk
  • 3 tbsp sugar alternatively: agave syrup
  • 1 tsp vanilla extract
  • 1/2 sachet Agar Agar (à 30g)
  • 250 ml multi fruit juice (e.g. Orange-Mango)
  • 3 tsp corn starch
  • 1 passionfruit


    Add all the ingredients for the oat panna cotta to a pot and it bring to a boil over medium heat, stirring constantly. Boil for at least 2 minutes, then take it off the heat and pour the mix into 4 dessert cups. Let it cool down until the mixture firms up.

    For the sauce pour 2/3 of the juice into a pot and bring it to a boil. Combine the remainder of the juice with the corn starch until there are no more lums, then stir it into the hot juice. Let it simmer until it thickens slightly. Halve the passionfruit, scrape out the pulp and add it to the sauce.

    Top the oat panna cotta with the sauce and chill until serving.

    Tastewise it’s a wee bit different than the original but still really yummy, especially if you like porridge. The topping is just to die for – so fruity and tropical and very morish.

    By now almost every supermarket should stock a broad variety of both oat milk and cream. But I also wanna show you how you can DIY oat cream because it’s really easy and it will help to reduce waste.

    Oat Cream

    Oat Cream

    Yield: 500 ml
    Cook Time: 15 minutes
    Rest Time: 10 minutes
    Total Time: 25 minutes

    A creamy alternative to dairy - very easy to make.


    • 50 g oats
    • 500 ml water
    • 1 tsp neutral oil
    • 1 pinch of salt


    Put the oats and the salt into a mixer. Bring half of the water to a boil and pour it over the oats. Let them soak and cool down.

    Add the remaining water and the oil and mix everything for 1-2 minutes. Let it sit for about 5 minutes.

    If you want to can now strain the cream through musselin or a nut milk bag to remove solids. Pour into a glass jar and keep in the fridge for up to 5 days.

    That’s it from me for now

    talk to you soon and till then… stay sweet & HAPPY DESSERT MAKING!

    xx Kristin

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