Poppy Seed Chia Pudding (Printable)

Creamy pudding blending chia and poppy seeds with almond milk. A nourishing breakfast or dessert with subtle crunch and optional berry toppings.

# 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 - Allow the mixture to 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 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 as desired.

# Helpful Hints:

01 -
  • The texture becomes impossibly creamy without any dairy
  • Prep it tonight and wake up to breakfast waiting for you
02 -
  • That second whisk after 5 minutes prevents the seeds from clumping together
  • The pudding continues thickening in the fridge, so stop when it seems slightly thinner than you want
03 -
  • Use a fork instead of a whisk for easier cleanup with less clumping
  • Make a double batch and you will be set for most of the week
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