Carob Chia Pudding is a naturally vegan, gluten-free, and creamy treat that's quick and easy to make. This delicious overnight recipe is perfect for meal prep, whether you enjoy it for breakfast or dessert!
If you love more recipes with carob powder, don't miss my carob cookies and vegan carob cake.
Chia pudding and overnight oats are my go-to breakfasts - I always make them.
I love experimenting with flavors, from carrot chia pudding, spirulina chia pudding, to piña colada chia pudding and chocolate protein chia pudding. But this carob version? It's my new favorite.
The toasty, slightly sweet, nutty, almost chocolate-like flavor of carob is so good in chia pudding (and in a cozy cup of hot cocoa!).
This simple recipe comes together in minutes, making it a breeze to have a healthy, plant-based breakfast ready and waiting for you. Topped with banana, nuts, or a spoonful of peanut butter, it's the perfect way to start the day!
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Ingredients and Substitutions
- Carob powder: Use roasted carob powder, not raw, as it has a much sweeter and less bitter flavor, similar to cocoa powder.
- Chia seeds: Chia seeds help thicken the pudding by absorbing the milk and creating a creamy texture.
- Maple syrup: I love the flavor of maple syrup in this recipe, but feel free to use your favorite liquid sweeteners, like agave or coconut nectar.
- Plant-based milk: I used homemade almond milk for a light, creamy texture, but feel free to swap it out for any milk you prefer, such as soy or oat milk.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Carob Chia Pudding
Combine: In a small bowl or jar, combine carob powder, chia seeds, maple syrup, and plant-based milk. Stir well to ensure the carob powder is fully dissolved.
Chill: Cover and refrigerate for at least 2 hours, or overnight for a thicker pudding. In the morning, give it a good stir, and top it with sliced banana, chopped walnuts, or your favorite toppings. Enjoy!
Storage
Store leftover carob chia pudding in an airtight container in the refrigerator for up to 3-4 days.
Variations
- Add fruit: Top with fresh berries, sliced banana, or mango for a fruity twist.
- Nut butter: Stir in peanut butter, almond butter, or cashew butter for extra creaminess and flavor.
- Spices: Sprinkle in a little cinnamon, nutmeg, or vanilla extract for added warmth and depth.
- Protein boost: Mix in a scoop of your favorite plant-based protein powder for a protein-packed breakfast.
- Crunchy toppings: Add granola, chopped nuts, or cacao nibs for a bit of crunch.
Marinela's Tips
- Use roasted carob powder: As I mentioned above, roasted carob powder has a much milder and sweeter flavor than raw carob powder. Avoid using raw carob powder in this recipe as it can be quite bitter.
- Adjust sweetness: Taste the pudding before adding all the maple syrup. You may want to add more or less depending on your preference.
Frequently Asked Questions (FAQ's)
Yes! You can swap maple syrup for agave, date syrup, coconut sugar, or your preferred sweetener. Adjust the amount to taste.
For a quicker version, let it sit for at least 30 minutes, stirring occasionally to prevent clumps. The texture won't be as thick, but it will still be delicious!
Absolutely! Just double or triple the ingredients and store the pudding in individual jars for an easy grab-and-go breakfast throughout the week.
More Chia Pudding Recipes
- Instant coffee chia pudding
- Flaxseed and chia seed pudding
- Mango coconut chia pudding
- Frozen berry chia pudding
- Apple cinnamon chia pudding
Easy Breakfast Recipes
📖 Recipe
Carob Chia Pudding
Equipment
- 1 Small bowl
- 1 Spoon
Ingredients
- 2 tablespoons chia seeds
- 1 + ½ teaspoons carob powder (use roasted carob powder)
- 2 teaspoons pure maple syrup or your favorite sweetener
- ½ cup almond milk or any plant-based milk
Instructions
- Combine all ingredients in a jar or bowl and stir well.2 tablespoons chia seeds, 1 + ½ teaspoons carob powder, 2 teaspoons pure maple syrup, ½ cup almond milk
- Cover and refrigerate overnight or for at least 2 hours. Stir again in the morning, add toppings, and enjoy!
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Use roasted carob powder for a naturally sweet, mild flavor-raw carob can be bitter.
- Taste and adjust the maple syrup to your liking.
Nutrition
If you try this carob powder chia pudding, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Jeffrey says
Five stars for the inspiration; since I didn't follow the directions completely, only four stars can be awarded 🙃. I made it even simpler by not adding the maple syrup. Sans roasting the carob powder next for maximum simplicity!
I made it and love it, tyty!
Marinela Malcheva says
Thanks so much, Jeffrey! Love that you simplified it and still enjoyed it. So happy it worked for you!🙂