Poppy Seed Chia Pudding (Printable Version)

A creamy, nourishing pudding combining chia seeds and poppy seeds with a delightful crunch. Perfect for 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 well combined.
02 - Let the mixture rest 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 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 poppy seeds add this subtle nutty crunch that transforms the texture completely
  • It takes five minutes the night before and breakfast is literally waiting for you
02 -
  • The first time I made this I forgot the second whisk step and ended up with clumps at the bottom
  • It might look too thin when you first mix it but trust the process completely
03 -
  • Lemon zest stirred into the base before chilling makes it feel bright and sophisticated
  • Toasting the almonds and coconut separately creates these deep caramelized notes
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