Poppy Seed Chia Pudding (Printable)

Creamy chia and poppy seed blend with subtle crunch, ideal for breakfast or healthy dessert.

# What You’ll Need:

→ Base

01 - 2 cups unsweetened almond milk or milk of choice
02 - 1/2 cup chia seeds
03 - 2 tablespoons poppy seeds
04 - 2-3 tablespoons maple syrup or honey
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Topping (optional)

07 - 1/2 cup fresh berries such as blueberries or raspberries
08 - 1/4 cup toasted sliced almonds
09 - 1 tablespoon shredded coconut

# How to Make It:

01 - In a large mixing bowl, whisk together the almond milk, chia seeds, poppy seeds, maple syrup or honey, vanilla extract, and salt until thoroughly combined.
02 - Let the mixture sit for 5 minutes, then whisk again to break up any clumps and ensure even distribution of seeds.
03 - Cover the bowl and refrigerate for at least 4 hours, preferably overnight, until the mixture thickens to a pudding-like consistency.
04 - Stir the pudding before serving. Spoon into bowls or jars and top with fresh berries, toasted almonds, and shredded coconut if desired.

# Expert Advice:

01 -
  • The tiny poppy seeds create this irresistible nutty crunch that makes every spoonful interesting
  • You can make four servings in literally ten minutes and breakfast is handled for days
02 -
  • The first time I skipped the second whisk step, I ended up with a solid clump at the bottom of my bowl
  • Coconut milk makes this incredibly rich if you are craving something more dessert like
03 -
  • Give the mixture a taste before chilling since cold dulls sweetness
  • If the pudding seems too thick in the morning, stir in a splash more milk
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