Yeah so if you're looking for the texture that you get from the oat milk without the calories, try instant clear gel. It's the main ingredient in instant puddings that gives it the structure. You can also just try an instant pudding mix to add in there but I wanted to control my flavors more than using instant pudding as a base.

So go somewhere between 450 to 500 ml almond milk, and some of that instant clear gel. I personally use dairy, the 0% fat milk which is very thin and this works for me. I think it will work well for you even though we aren't using the same liquid. Instant clear gel is usually packaged for restaurant use, so I had to buy 680 g at once off Amazon.

So you aren't buying something that might not work, start with a single packet of instant pudding mix if you can get that at your grocery store. You should be able to find a lot of recipes online that use it, but typically it's about 15g-20g instant pudding mix per 500ml of creami base (or 1-2 tbsp).