Poppy Seed Chia Pudding (Printable)

Creamy pudding combining chia and poppy seeds with almond milk. Prepare overnight for a nourishing breakfast or healthy dessert.

# What You’ll 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

# Directions:

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

# Expert Tips:

01 -
  • The tiny poppy seeds add this incredible texture that keeps every spoonful interesting
  • You can make four jars at once and have breakfast ready for half the week
  • It tastes like you put way more effort into it than you actually did
02 -
  • The first time I forgot to whisk again after those 5 minutes and ended up with weird gelatinous clumps
  • Using a jar with a tight lid means you can just shake it instead of dirtying a whisk
03 -
  • Mason jars are perfect for this since you can prep shake and eat from the same container
  • If the pudding seems too thick after chilling just stir in a splash more milk
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