Is Huel supposed to be thick?

January 9, 2026 •

4 min read

The texture of Huel is intentionally variable and customizable, a feature noted by many users who have experimented with different preparation methods. This often leads to the question, 'is Huel supposed to be thick?' The simple answer is that its thickness is not a flaw, but a characteristic influenced by its whole-food ingredients and your specific preparation.

Quick Summary

The thickness of a Huel shake is not a manufacturing defect but a customizable feature influenced by the liquid ratio, ingredients like oats, and preparation method. Users can easily adjust the consistency by modifying the amount of water, using a blender, or altering the preparation process.

Key Points

Ingredient-driven thickness: Huel's thickness comes from natural ingredients like oats and flaxseed, not artificial thickeners.
Customize with liquid: The easiest way to control thickness is by adjusting the liquid-to-powder ratio, adding more liquid for a thinner shake.
Blend for smoothness: A high-speed blender produces a significantly smoother, less gritty texture compared to a shaker bottle.
Chill to thicken: Allowing Huel to rest in the fridge for a few hours or overnight causes it to thicken further.
Add liquid first: Always pour liquid into your shaker before adding Huel powder to prevent clumping at the bottom.

Understanding Huel’s Natural Thickness

Unlike many conventional protein shakes that rely on thickeners, the consistency of Huel comes from its nutritionally complete, plant-based ingredients. The primary thickening agents are not additives but wholesome food sources integral to the formula. This is why the texture can feel different depending on the version you use, such as Huel Powder, Black Edition, or Huel Essential.

The role of ingredients

The composition of Huel is the most significant factor determining its texture. The presence of these key components explains the inherent thickness and slight grittiness that some users experience:

Oats: Ultra-fine powdered oats are a main carbohydrate and fiber source in Huel. As oats absorb liquid, they naturally swell and create a thicker texture. The finer the milling, the smoother the potential outcome, but the oat fiber is always present.
Pea Protein: This key protein source can contribute to a certain creaminess when blended thoroughly, but it can also feel slightly gritty if not fully dissolved.
Flaxseed: This ingredient provides essential fatty acids and adds additional soluble and insoluble fiber, which absorbs water and increases the shake's overall viscosity.
MCTs: Medium-chain triglycerides from coconut add a creamy texture and richness to the shake.

How preparation influences consistency

The way you prepare your Huel has a massive impact on the final result, from milkshake-thick to surprisingly thin. The key is in the technique:

Mixing method: A simple shaker bottle with a wire ball or plastic grid will yield a thicker, and potentially lumpier, shake than a high-speed blender. The blender's powerful blades fully pulverize the ingredients for a much smoother, lighter consistency.
Liquid-to-powder ratio: The most straightforward way to control thickness is by adjusting the amount of liquid. More water or milk will result in a thinner, more watery consistency, while less liquid will produce a very thick shake.
Temperature: The temperature of your liquid matters. Using cold water or milk helps create a smoother, less clumpy shake, as opposed to warm liquid, which can cause clumping. Adding ice cubes can also help break down lumps while shaking.
Resting time: Allowing your Huel to sit in the fridge for a few hours, or even overnight, will cause it to thicken considerably as the oats and other fibers absorb the liquid. For those who prefer a spoonable consistency, leaving it overnight is the way to go.

Customizing Your Huel Shake: Tips and Tricks

Here are some practical steps to get the exact Huel texture you prefer:

Add liquid first: Always add water or milk to your shaker before adding the powder. This is a simple but crucial step to prevent the powder from clumping and sticking to the bottom.
Shake vigorously: Don't just give it a gentle rattle. Shake aggressively for at least 10 seconds, and consider a horizontal shaking motion in addition to vertical to get everything moving.
Use a blender: For the smoothest possible texture, blend your Huel. This is especially effective if you want to add other ingredients like frozen fruit or nut butter.
Let it sit: If you like a thicker shake, mix it in the morning and leave it in the fridge to chill. For a thinner consistency, drink it right away.
Adjust your liquid ratio: The recommended serving is often 500ml of liquid per two scoops of Huel, but this is merely a starting point. Feel free to use more or less liquid to suit your taste.

Shaker vs. Blender: A Consistency Comparison


Feature	Shaker Bottle Method	Blender Method
Consistency	Thicker, with a higher chance of a natural 'grittiness' or small lumps from undissolved powder.	Significantly smoother and creamier, with a more uniform texture.
Preparation Time	Fast and convenient; ideal for on-the-go. Can be mixed in seconds.	Longer prep time due to blending and cleanup. Best for home use or preparing in advance.
Ingredient Integration	Good enough for a basic mix, but may not fully disperse all lumps. Works best with the shaker's mesh grid.	Superior for breaking down all ingredients, including added fruits, ice, or powders.
Equipment Required	A simple Huel shaker bottle (comes with initial orders) and the mesh grid.	A standard kitchen blender or a personal blender like a NutriBullet.
Best For	Quick meals, snacks at the office, or when traveling.	Those who prefer a smooth, creamy texture or want to make more elaborate smoothies.

Conclusion

So, is Huel supposed to be thick? Yes and no—the texture is a direct result of its natural, whole-food ingredients and your preparation choices. While a certain degree of thickness and grittiness is normal, especially with basic shaking, it is not an unchangeable characteristic. By experimenting with the liquid ratio, choosing a blender over a shaker, and paying attention to chilling time, you can achieve a Huel consistency that is perfect for your personal preference. Instead of resigning yourself to a thick shake, consider it a versatile meal that you can fine-tune to your liking.

Visit the official Huel Forum for more user tips and discussion

Frequently Asked Questions

Lumps and grittiness are common with shaker bottle preparation and are often caused by adding the powder before the liquid or not shaking vigorously enough. Using a blender or letting the mixture rest in the fridge can help smooth it out.

To thin your Huel, simply add more water or your preferred liquid to the mix. Start with a little extra and add more until you reach your desired consistency.

Huel thickens overnight because its fiber-rich ingredients, particularly the oats, continue to absorb the liquid over time. For some, this results in a preferred, pudding-like consistency.

Yes, you can use milk or a milk alternative instead of water for a creamier texture. Be aware that this will add calories and change the overall nutritional profile of your shake.

For the smoothest possible texture, use a high-speed blender. For shaker users, add liquid first, shake very vigorously, and consider using a mesh ball or grid.

Huel Black Edition may have a slightly different texture than standard Huel Powder due to differences in ingredients and density. However, the same principles for adjusting thickness apply to both.

Yes, it is completely normal for Huel to separate after sitting for a while. This is a natural effect of its ingredients. Just give it a quick shake, and you're good to go.