Poppy Seed Chia Pudding (Printable view)

A creamy, nourishing pudding combining chia seeds and poppy seeds with subtle crunch. Perfect for breakfast or dessert.

# What You Need:

→ Base

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

→ Topping

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:

01 - In a large mixing bowl, whisk together the almond milk, chia seeds, poppy seeds, maple syrup or honey, vanilla extract, and salt until well combined.
02 - Let the mixture sit for 5 minutes, then whisk again to prevent clumping and ensure even distribution of seeds.
03 - Cover the bowl and refrigerate for at least 4 hours, preferably overnight, until thickened 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 -
  • It comes together in literally ten minutes the night before
  • The poppy seeds add this amazing subtle crunch that takes it beyond regular chia pudding
  • You can customize the toppings based on whatever you have in your kitchen
02 -
  • The second whisk after five minutes is not optional unless you enjoy chia clumps in your pudding
  • Coconut milk creates the most luxuriously rich version but almond milk keeps it lighter and fresher
03 -
  • Mason jars are the perfect vessel because you can shake them instead of whisking
  • Lemon zest added to the base makes it feel bright and sophisticated
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