![Jars of Chocolate Chia Seed Pudding topped with vegan coconut whip and fresh raspberries](https://minimalistbaker.com/wp-content/uploads/2015/03/EASY-6-ingredient-Chia-Seed-Pudding-thats-creamy-rich-and-naturally-sweetened-vegan-glutenfree-chocolate.jpg)
I’m a little late to the chia seed pudding bandwagon, I know. But that doesn’t mean I can’t be an enthusiast.
The chia seed has been having a moment for what seems like the past five years. That’s probably because its uses are limitless.
![Stirring together ingredients for easy vegan Chocolate Chia Seed Pudding](https://minimalistbaker.com/wp-content/uploads/2015/03/EASY-Vegan-Chia-Seed-Pudding-vegan-glutenfree-healthy.jpg)
My favorite everyday way to use chia seeds is in place of flax seeds in a Flax Egg, Simple Fruit Compote, and Grain-Free Granola.
But upon discovering you could also use them to make creamy, dreamy pudding, I had to give it a go. Consider this recipe my whittled down, super simple version that’s naturally sweetened, vegan, and gluten free. Anyone can make it! Plus, it’s packed with omega-3s and the perfect on-the-go breakfast. If that doesn’t sell you, I don’t know what will (Rhonda).
Let’s get our pudding on, shall we?
This recipe is simple, requiring just 6 basic ingredients that are totally versatile.
This is the beauty of chia pudding. Once you have the chia seed-to-liquid ratio right, the flavor possibilities are endless.
![Big bowl of Chocolate Chia Seed Pudding for a gluten-free vegan snack](https://minimalistbaker.com/wp-content/uploads/2015/03/EASY-6-ingredient-Chocolate-Chia-Seed-Pudding-vegan-glutenfree-chocolate.jpg)
I hope you LOVE this pudding. It’s:
Creamy
Seriously pudding-like
Naturally sweetened
Chocolaty
Loaded with nutrients
& Easy to make!
Make this the night before for a decadent breakfast or mid-day snack. Or prep it in the morning for a hands-off, simple dessert to unwind from the day.
You can’t go wrong either way! And it lasts for a few days in the fridge – if you can resist sneaking spoonfuls that long.
![Jars of Chocolate Chia Seed Pudding topped with sliced bananas, cacao nibs, and pomegranate seeds](https://minimalistbaker.com/wp-content/uploads/2015/03/SIMPLE-6-ingredient-Chocolate-Chia-Seed-Pudding-Creamy-rich-and-naturally-sweetened-vegan-glutenfree.jpg)
More Pudding Recipes
- How to Make Chia Pudding
- Peanut Butter and Jelly Chia Pudding
- Vegan Chocolate Protein Pudding (Two Ways!)
- Chocolate Peanut Butter Avocado Pudding
- Banana & Berry Hemp Seed Pudding
- 5-Ingredient Vegan Peanut Butter Pudding
![Two jars of naturally-sweetened vegan Chocolate Chia Seed Pudding](https://minimalistbaker.com/wp-content/uploads/2015/03/Vegan-Chocolate-Chia-Seed-Pudding-6-ingredients-naturally-sweeetened-and-vegan-glutenfree.jpg)
If you try this recipe, let us know! Take a picture and tag it @minimalistbaker on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost. Cheers and happy pudding making!
*Note: Recipe updated 12/5/2018 for improved texture.
Overnight Chocolate Chia Seed Pudding
Ingredients
- 1/4 cup cacao powder or unsweetened cocoa powder
- 3-5 Tbsp maple syrup
- 1/2 tsp ground cinnamon (optional)
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 ½ cups Almond Breeze Almondmilk Original Unsweetened (or light coconut milk for creamier texture!)
- 1/2 cup chia seeds
Instructions
- To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
- Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
- Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
Video
Notes
*Prep time reflects chilling for the least amount of time (3 hours).
*Recipe loosely adapted from Pop Sugar.
Avani says
Loved the recipe. I added just a pinch of cinnamon powder as I am not a big fan of the taste and it came out just perfect. Thanks for this recipe.
Lovely! Thank you for sharing, Avani! xo
Jisaela says
I have been looking for new ways to add fiber to my diet and chia seed pudding felt like the way to go. I was a little worried because I am a very textural person but I ended up LOVING it. I went with the 5 TBS maple syrup and full fat coconut milk because that’s what I had on hand. I let it sit in the fridge over night so we could have it for breakfast. It came out very thick and the seeds, while slimy, still had a bit of bite to them. This will definitely become a regularly used recipe in my home.
Yay! We’re so glad you enjoy the chia pudding, Jisaela. Thank you for the lovely review! xo
eleana says
Can i use cow’s milk for this recipe? i am not vegan and am just wondering if it’ll change the recipe at all.
That would work!
Nancy Kroeger says
Made this replacing maple syrup for sugar free sweetener Natvia.
Comes in at Zero carbs. Love the cocoa and cinnamon flavour and the high fibre! Perfect for diabetic treat.
We’re so glad you enjoy it, Nancy. Thank you for sharing! xo
Jamie Emily says
Do I rinse the chia seeds first?
Nope, no need to rinse them!
Susan says
The 1/2 teaspoon of cinnamon overpowers the whole thing and I can’t taste the chocolate. Do not add cinnamon
Thank you for the honest feedback! Sorry you didn’t enjoy the cinnamon, Susan.
Pauline says
This is ready and waiting for tomorrows breakfast, just love it and I get all my omega 3 in one hit delicious
Yay! Have a lovely breakfast, Pauline! xo
Em says
The chia seed pudding recipe I continually come back to! Turns out perfect every time. The key is to whisk again about an hour after it’s been in the fridge. Love to add fresh fruit as a topping. Perfection.
Whoop! We’re so glad this one is on repeat in your kitchen. Thank you for sharing! xo
PStar12 says
I am not a fan of cinnamon so am wondering if KMB read the quantity correctly, because I could hardly detect it. I served it for dessert with a dollop of cream and berries and I loved it, as did my “discerning” teenage granddaughter. This will be a regular in my fridge, thank you!
Thank you for sharing your experience! We’re so glad you and your granddaughter both enjoyed the pudding! xo
Lea says
Is 1/4 cup of cocoa powder correct? I made it per instructions and something went wrong? Very strong and bitter. Couldn’t figure out if it was the cinnamon or cocoa. I compared it to another recipe I recently made. In it it called for only 2tbls of cocoa powder and no cinnamon. I like cinnamon and am used to its strong flavor. So just wanted to ask if the amount of cocoa is correct?
Thanks
Hi Lea, sorry to hear it didn’t turn out right! 1/4 cup cocoa powder is correct. It should be noticeably chocolaty, but not bitter. Try adding more sweetener! That should balance the bitterness.
Ann says
I wanted to try this latest health craze and I guess I and my entire family belong to the group of people who find the texture of chia pudding unbearable to eat. I like pudding, and this did not resemble it in any way. The seeds are not digested. The round bubbles are slimy and I am just sorry I wasted perfectly good cocoa. The remaining seeds went into compost and the pudding into garbage disposal.
Bummer! We’re sorry you and your family didn’t enjoy it, Ann. Chia pudding isn’t everyone’s favorite.
Abbey Aldridge says
You can blend this pudding for a smooth texture.
Kathleen says
Can I make this the same way with regular milk?
Yes, that will work!
KMB says
Way way WAY too much cinnamon here. Im not even remotely sensitive to spices or strong flavors, and even with only half the recommended cinnamon in the recipe I had to throw the whole thing away because I could barely choke down 2 bites. I’d describe the flavor as “Like chewing on a cinnamon stick dipped in powdered cinnamon that someone whispered the word “chocolate” in the same room as”. Maybe it’s good without the cinnamon, but I’m not sure if I want to risk it.
We’re so sorry you didn’t enjoy the amount of cinnamon! It is optional, so if you’re up for giving the recipe another try, you could make a smaller batch to test out if you like the version without it.
Kelly O’Connor says
I agree this recipe calls for too much cinnamon and cocoa. I always forget and pull up the same recipe to make when I make chia pudding because I love MB recipes :) but every time I make this I face palm because I forget to leave out/cut back on these ingredients. It’s way too bitter. I’m now trying to add a boat load of extra syrup, chia and milk to make it tolerable.
Heather says
I absolutely LOVE the overnight chocolate chia seed pudding! Thank you so much.🙏
YAY! We’re so glad you love it, Heather. Thank you for sharing! xo
Lori says
Very good! Hit the sweet tooth spot! Next time I will half the cinnamon.
But overall…. YUM!
Yay! We’re so glad there will be a next time, Lori. Thank you for sharing! xo
Carrie Malson says
I have made this several times and always comes out great. I have also frozen portions in glass jars and they have been just as good thawed out. What is the reason behind it NOT being freezer friendly?
We’re so glad you’ve been enjoying it, Carrie! That’s great to hear it’s held up well after freezing. We assumed it would alter the texture too much!
Jeannine says
Is there a way I can blend it up before refrigerating it? My kids don’t like to see the seeds.
Hi Jeannine, you can! We’d suggest blending after refrigerating.
Maria Marinelli says
I make a recipe similar to this adding a drained block of tofu and using a few squares of dark chocolate in place if cocoa. Crumble tofu into blender or food processor. Add all ingredients plus MELTED chocolate and process till smooth adding more milk till it’s consistency you like. Tofu is so nutritious but so bland. This flavors it. Sometimes I add ricotta too– about 1 cup. You probably could add flavored yogurt too. I misplaced the recipe but I believe it was called Tofu chocolate mousse.
Gisselle Lopez says
This has been my go-to recipe for chia seed pudding for a long time, I mix with different fruits, toppings; your wonderful recipes never dissapoint.
Amazing! Thank you so much for your kind words and lovely review, Gisselle! xoxo
Maddi says
I made this and it’s currently sitting in my fridge for overnight! When I stirred it an hour after making it, the texture was great and tasted great. How would you add protein powder to it?
Great! Thank you for sharing, Maddi! If using protein powder, we’d suggest mixing it with the ingredients in step 1. If it’s a sweetened protein powder, start with less maple syrup and add to taste. You may also need a little more milk, which you can adjust when you give it the extra stir after an hour or so.
Laurie Wasserman says
I am allergic to dairy and wheat and need to add more calcium to my diet. I’ve made chia puddings before but never one this decadent and thick! Easy to make and such a nice way to start the day, and probably end the day too!
We’re so glad you enjoyed this recipe, Laurie. Thank you for sharing! xo
Myra Floyd says
This pudding was so delicious! I have never made a chocolate chia seed pudding and was a little skeptical. I did not use cinnamon. I didn’t have maple syrup and used honey and topped with cacao nibs and strawberries. My husband loved it too! The amount of honey or maple syrup doesn’t make it too sweet either. It is wonderful as a breakfast or snack like you said.
We’re so glad you and your husband both enjoyed it, Myra! Thank you for sharing! xo
Bill says
I really wanted to like this but was disappointed. Twice. I followed the recipe exactly the first time but it was very inconsistent. Some of it was liquidy and some was just a hard blob. And yes, I did stir it after 40 minutes. The second time I made it, I stirred several times over several hours. Same results. Maybe too many chia seeds, but for whatever reason it just didn’t work for me.
Hi Bill, we’re sorry you’ve had a negative experience with it. Is it possible your chia seeds are old?
Bill says
No they are not
Thanks for the reply! Hmm, we’re not sure what else would cause that. Our only other tip would be stirring more frequently.
Marianne says
Easy to make
Love this and make it when travelling it’s so easy and delicious
We’re so glad you enjoy the recipe, Marianne. Thank you for sharing! xo
Suzuki says
This has become a much-craved breakfast standard, even though it was not a favourite at first, thanks to a few modifications:
***added one heaping tablespoon of almond butter to each serving – yum!
***added two servings of fruit (frozen raspberries, banana) – extra yum!
***added MB’s own chocolate sea salt granola as an over-the-topper!!!
(One recipe makes a week’s worth/5 servings for me.)
Altogether, this makes for a very satiating, healthy, and delicious meal!
Thanks MB!
Love your modifications! Thank you for sharing! xo
Caitlin says
I absolutely love this recipe! I’ve made it a few times already. It does become very thick- I don’t care too much since it’s delicious- so I may add a little more milk next time.
We’re so glad you’ve been enjoying it, Caitlin! Thank you for sharing! xo
Lawrie Molle says
I have used this recipe quite a few different times. There are many ways that you can do it but this is an excellent above average recipe that anybody can follow and have great success. I like to add honey and leave out the maple syrup from time to time. But one thing I always do is add just a touch more of my almond milk. Everybody likes the textures different and I like it smoother. Delicious recipe!
We’re so glad you enjoy it, Lawrie. Thank you for the lovely review and for sharing your modifications!
Isla Shaw says
This was so good! I made it last night at midnight when my parents were sleeping…. Noise-proof certified!!
We’re so glad you enjoy it, Isla. Thank you for sharing! xo
Tami says
I made this. I used 13.5 oz of coconut milk, more than the recipe calls for. It sat in the fridge for 7 hours. The seeds were still crunchy and the mixture was very thick! I had to add milk to my serving to eat it. I was surprised because I used more than the recommended amount of milk. It tasted chocolatey, which hit the spot!
Oh no! Sorry it didn’t turn out right. Is it possible your chia seeds are old? It sounds like they aren’t absorbing the liquid for some reason. Also, we wonder if you were using full-fat or light coconut milk? Full-fat would be a lot thicker than almond milk.
Nicole says
I make this recipe all the time and am obsessed with it! Something I changed up that has made a huge difference is using dutched cocoa powder. I learned from Americas Test Kitchen that it had a less bitter flavor than regular cocoa powder in recipes that don’t involve baking. The only kind I can find at the store is Hershey’s dark chocolate cocoa, so that’s what I used it is heavenly. Highly recommend.
Amazing! Thank you for sharing your experience, Nicole! xo
Lauren says
This was delicious! The only modification I made was that I only used 2 Tbsp of maple syrup. I stirred it about 45 minutes after putting it in the fridge and ate it the next day. Turned out great!
Lovely! Thanks so much for sharing, Lauren. xo
Evan says
I have never tried rice milk before! Maybe it would work. Thank you
Kekkie says
We love this recipe! Ran out of maple syrup so used brown sugar. Sometimes we add love crunch granola to mixture. Always let sit overnight and top with peanut butter, fresh fruit and a dollop of Tru Whip in morning. 😋
Makes breakfast fun! Thanks for the recipe!!
Yum, that sounds so delicious! Thank you for the lovely review, Kekkie! xo
LD says
I added a half cup more milk because I found it to be too thick once it had set,
I added 3 extra tablespoons maple syrup,
and found that it needed to be mixed in the food processor the next day,
despite shaking it several times as it set.
(Chia clumped in thick globs on bottom of glass;
I think this could be avoided if you greased the mason jar with
a little coconut oil first.)
Bummer! Sorry it gave you trouble. This is a thicker chia pudding. It sounds like it might have needed an extra stir after ~30 minutes to prevent it from clumping at the bottom of the glass.
CTM says
This was great- just as the recipe stands. Love the cinnamon addition. I eat your matcha chia pudding for breakfast and this was a yummy dessert.
Love them both- YUM!
Lovely! Thanks so much for sharing!
Elizabeth says
A winner! I omitted the cocoa powder, used raw honey instead of syrup, and light coconut milk instead of almond milk. Flavor and texture are wonderful! Keeping this in our regular healthy snack rotation. Thank you for sharing!
Amazing! Thanks so much for sharing, Elizabeth!
Marie Raiguel says
Could stevia be used instead of maple syrup?
Hi Marie, it would have a different flavor and be slightly thicker, but otherwise would be okay if you’re used to the flavor of stevia. You could thin it with more almond milk, if desired!
Lauren says
Very thick. Had everyone gagging on the texture. It reminds me of a play putty from the 90s called Floam.
Sorry you didn’t enjoy it, Lauren. Chia pudding does have a mucilaginous texture, so it isn’t everyone’s favorite.
CQ says
I made the recipe for two and it was too thick. I’m new to making chia seed pudding, but the ready-made ones I’ve bought were much less solid. I’m sure I’ll try it again but increase the milk.
Sorry this one didn’t turn out as expected! You can also add a little more milk after it sets until it reaches your desired consistency! Hope this helps!
CQ says
Thanks for the respsonse. We ate one and then with the second, I put it in my NutriBullet with some plant based-creamer, half a frozen banana, and 3 drops stevia. It was pretty good after that, but what I discovered is that the chia seeds were also pulverized. This was a good thing because those little seeds find hiding places in my gums. I think I’ll experiment with ground chia seeds.
Amazing! Let us know how it goes!
Kat Forest says
The other option is to reduce the amount of chia seeds to two tablespoons
I did another recipe using that amount and it works well
I am sorry I did not think a 1/4 cup was too much and it is LOL
I also winged it in
I had no almond milk so I used carbonated water and silken tofu.
the basic recipe is helpful as to steps, just reduce the amount of chia seeds
The other caveat is one needs to be drinking a LOT of water on a day one is eating chia seeds (like baked goods or tortillas chips or pudding )or things because of their expansive nature, as they can cause issues.
Something one may not think about or know.
So in the end I think it is too huge an amount of seeds, for that reason alone it is getting a low rating from me even though I learned more from how the recipe was written.I really think it needs to be adjusted and rewritten
Evan says
Can the coconut or almond milk be substituted by something else? I am allergic to them and milk
Hi Evan, is there another dairy-free milk you do well with? Such as rice, oat, or hemp? Most other milks should work as long as you’re using one you find tasty!
Natasha says
This is soooo good. I made it with coconut milk, and it went super thick. To serve, I stirred through some extra milk and cut up strawberries. My kids love it too!
We’re so glad it was a hit with the whole family! Thank you for sharing, Natasha! xo
Jennifer says
So easy and delicious! I omitted the cinnamon and used planet oat dark chocolate oat milk for more protein. Are it with fresh raspberries, and then with bananas and granola for breakfast. With a little whipped cream for dessert!
Yum, that sounds extra delicious with those toppings, Jennifer! Thank you for sharing! xo
Amber says
Would this recipe work with carob powder instead of cocoa? I have acid reflux and cannot have chocolate as it makes it flair up.
Thanks!
Hi Amber, we haven’t tested it that way, but we think it would work! Let us know if you try it!
Johanna Evans says
Made this as listed and I wish I hadn’t added cinnamon. It did say optional but I wanted to try it exactly as it was. I will try again, without cinnamon, and with a little extra splash of maple syrup.
Sorry you didn’t enjoy the cinnamon, Johanna!
Jeremiah says
I felt this was great as is. I added some coconut flakes, some essenes for my own flavor. some monk extract and erythritol.
such a reliable recipe, so easy. thanks!
Lovely! Thank you for sharing, Jeremiah!
Dinah Woodger says
I made this using Canderel sweetener, oat milk, cocoa and chia seeds. It was so delicious, thank you for bringing such a treat into my so far limited low carb set of puddings.
We’re so glad you enjoy it, Dinah. Thank you for sharing! xo
Lynn Newton says
I love this recipe! I was in need of something to mix up my usual overnight oats and this fit the bill. I too it with homemade granola and berries. I keep forgetting to add some hemp hearts but feel great knowing I’m getting protein from the chia seeds.
Amazing! We’re so glad you enjoyed the chia pudding, Lynn. Thank you for sharing! xo
Marybeth Gentry says
Can honey be substituted for maple syrup
Yes, that should work! It may change the flavor a bit.
Anita says
Loved it but mine came out to think for my tastes so the second time I added a 1/4 cup more almond milk and it was perfect (for me).
Glad to hear it was perfect with a little adjusting! xo
Sheila says
I have made this so many times. It is crave worthy. I’ve added chopped Rainer cherries, fresh blueberris and nuts. So delicious!!
Yum, those add-ins sound amazing, Sheila! Thank you so much for sharing! xo
Tessa Park-Selsick says
I think it’s the maple syrup and the vanilla extract plus the pinch of salt to bring out the flavour that really makes the difference. I used rice and coconut milk and it was pretty addictive.
We’re so glad you enjoyed it, Tessa! Thank you for sharing! xo
Wendy says
I used sweetened ground dark chocolate and left out the maple syrup. It was delicious!!
We’re so glad you enjoyed it, Wendy! Thank you for sharing! xo
Diane says
Why must it be non-dairy milk?
It doesn’t have to be! Feel free to use your preferred milk.
veronica caballero says
I prepared this last night, but I forgot to mix an hour later like it was suggested and it turned a little dense and clumpy in some parts but absolutely delicious! I loved that it’s not sweet and so simple to make! Thanks for sharing this with the world! So good!
Still delicious either way! Thanks so much for the lovely review, Veronica!
Tom Edwards says
It was easy to make & easy to eat. This the first I made the recipe. I did everything the recipe said to do & it came wonderful. I tried different toppings & liked the combination of granola, fresh strawberries & a little non dairy whipped cream. Delicious
Lovely! Thank you for sharing, Tom!
Amanda says
At what step could we blend this if we don’t like the seed texture of the chia seeds?
Hi Amanda, after soaking would be best. Hope that helps!
Ashley says
I’ve made this recipe for years but I’ve noticed you took out the dates as an option. How many can I use instead of maple syrup?
Hi Ashley, sorry to switch it up on you! We’d recommend 4-6 dates, adjusting to taste.
Chajuana Mayes says
This was sooo good. I am a chocolate head. And one thing about my health and wellness journey is, I decided back in 2014 that my best case scenario would be to live this lifestyle learn how to eat healthier (first) for the rest of my life, but also still be able to enjoy the foods I love–and chocolate was at the top of the list. I love thos recipe so much. Thank you for sharing!
We’re so glad you enjoy the recipe, Chajuana! Chocolate is top of our list too :) Thank you for the lovely review! xo
Meredith says
Mmm, so rich and chocolatey!! All I had was oat milk on hand but it was still very flavorful and the consistency was just right. I topped mine with fresh strawberries and a splash of half & half. Dessert for breakfast!
We’re so glad you enjoyed it, Meredith! Thank you for the lovely review and for sharing your modifications! xo
Anita says
Would this work if I blitz the seeds in the food processor before adding milk?
We think it would be slimy, unfortunately!
Jill says
Could this be blended for a creamier consistency?
Hi Jill, We used to have instructions for blending, but prefer them whole so we removed it. If you want to try it, we’d suggest blending after soaking. You can check the comments to see what others have tried too! Hope that helps!
Stephanie says
Could I subsistute maple syrup with honey and almond milk with oatmilk?
That should work! Honey will change the flavor a bit.
Renee says
Delicious! My daughter is dairy and oat intolerant so we made this exactly as the recipe says and what a yummy nutritious treat 😊
We’re so glad you enjoyed it, Renee! xoxo
Ramae says
I’ve never made a recipe so fast after arriving in my inbox. It’s incredible and such a delightful way to enjoy a sweet treat that is good for the body in so many ways. I used oat milk but otherwise didn’t change a thing. Thanks a million!
Whoop! We’re so glad to hear it, Ramae. Thank you for sharing! xo
Michele Phillips says
Thbis overnight chocolate pudding looks delicious. Can I sub oat milk, do you think?
Yes!
Mary E Dixon says
Sorry…I am the original lazy Mary. I get almond milk in a chocolate flavor and add chia to it for “pudding”.
Lucy says
Very easy but a little too bitter for my liking! Will make again but with less cocoa. Thanks for the recipe :)
Thank you for sharing your experience, Lucy!
Tammy says
This came out amazing! Made it with a mix of Coconut & Vanilla Soy milk. Perfect!
We’re so glad you enjoyed it, Tammy! Thank you for sharing! xo
Jeanne Girolami says
I used 1 cup of kefir, 1 tablespoon chia seeds, 1/3 tsp cinnamon, 2 tablespoons cocoa powder mixed with small amount of very hot water to liquify, and 2 teaspoons of stevia. When I served it I topped with blueberries and pistachios and a tiny splash of whipping cream on top. So delicious, and healthy! 1/4 cup of chia seeds is way too much and makes it stiff and gooey.
Crystal Lynn Eddy says
Love this ! Super easy and great for my kids
Thanks so much for the lovely review, Crystal. We are so glad you and your family enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Beverley McCauley says
Absolutely delicious. I used coconut milk and I’m in love 👏🥰
Thanks so much for the lovely review, Beverley. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Anne Hubar says
This looks delicious could you substitute milk instead of almond milk?
Yes!
Wendy says
This has become a staple in our breakfast rotation – both my teenage girls love it and it’s healthy and filling. Love the ability to get ingredients adjusted to make more! Am thinking of trying a mango one too – but haven’t seen it on your site. An idea for a new recipe?
Mango sounds delicious! We will definitely add it to our list! Thanks so much for the lovely review, Wendy.
Amy says
I love the flavour, definitely needs more milk. I made it exact and the consistency was extremely thick and gluey.
Glad you enjoyed it overall, Amy. Thanks for sharing! xo
Terrisa Palacio says
How many grams equals a serving?
Thank you for your time.
Hi Terrisa, we’d estimate ~125 grams.
Brittany says
Delicious, but I agree with the comment below to add more milk for a better consistency. Thank you!
Thanks for the review, Brittany!
Chene says
The flavor of this was good but the consistency was way too thick initially. I ended up adding almost an extra cup of almond milk. I used 3 tablespoons of maple syrup and that was the perfect amount. I topped with fresh fruit and a drizzle of agave when serving. With the additional milk, this recipe is a keeper.
We’re so glad you enjoyed it overall, Chene. Thanks so much for sharing! xo
Mary says
Do I split this into individual containers right after mixing?
You can if you’d like!