This mint chia pudding has a no-bake, gluten-free brownie bottom!
I was sitting at my kitchen counter one morning with my coffee, taste-testing my latest breakfast recipe: a mint chia pudding concoction with a brownie bottom. Chia puddings have been hit or miss for me in the past, but when I get them right, they are really right. When I dug my spoon through that spearminty layer of creamy chia pudding and hit the fudgy avocado brownie bottom, the contrast won me over. The chia was subtly sweet, minty, and light, while the brownie layer hits you with rich, chocolate depth in every bite.
I’d eaten plenty of chia puddings in my lifetime (everything from pumpkin pie to matcha and more), but this one stood out as a winner. The mint brownie angle felt fresh and totally unexpected. I ended up making it three mornings in a row, and by the third time, I was texting my friend something like, “Wait until you try this mint‑brownie combo,” because I knew I needed to share.
This recipe is perfect for anyone who has a lot on their plate in the mornings (no pun intended) and needs to get out the door quickly. You’ll whip up your pudding the night before, and then it’s ready to grab and go the next day.
Simple ingredients, stellar taste
Chia, avocado, cocoa, almond milk, and peppermint extract are simple pantry staples that are curated to deliver big flavors. In fact, I think this chia pudding has an elevated quality to it that makes it taste much fancier than it really is.
The layers of flavor are particularly impressive given how few ingredients there are here, but that simplicity is what makes it so appealing. There are no tricky techniques involved; it’s just straightforward mixing, chilling, and enjoying. You get a thoughtful, balanced, and satisfying breakfast as a result.
How do I store leftovers?
Store your leftover chia puddings in airtight containers in the fridge for up to 3 days. Keep the chia pudding and brownie bottom firmly pressed together so the flavors meld. Freezing isn’t ideal here, since the texture of chia pudding changes when frozen. This one is best enjoyed straight from the fridge.
Serving suggestions
If grab-and-go breakfasts are your jam, there are plenty of great chia pudding recipes you can add to your repertoire. Try this satisfying Banana Chia Pudding, this gorgeous Matcha Chia Pudding, or this fiber-packed Pumpkin Chia Pudding. If chia isn’t your thing, try overnight oats instead! I love these Strawberry-Rhubarb Vegan Overnight Oats, these Black Forest Cake Overnight Oats, and these Chocolate-Peanut Butter Overnight Oats With Yogurt.
Ingredients
For The Brownie Bottom:
- 1/2 cup avocado mashed
- 3 tablespoons cocoa powder
- 1 tablespoon + 1 teaspoon agave
- 1 tablespoon unsweetened vanilla almond milk
- 1 teaspoon raw vanilla extract
For The Chia Pudding:
- 1 cup unsweetened vanilla almond milk
- 1/4 cup chia seeds
- 1 tablespoon agave
- 1/8 teaspoon peppermint extract
Instructions
- Make the brownie bottom. In a small food processor, blend the mashed avocado, cocoa powder, agave, almond milk, and vanilla extract until smooth and creamy, scraping down the sides of the food processor as needed. Divide between two bowls and spread evenly.
- In a medium bowl, whisk together all the chia pudding ingredients and divide between the two bowls.
- Cover and refrigerate overnight.
- In the morning, swirl together the layers and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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