Poppy Seed Chia Pudding (Printable View)

A creamy, nourishing pudding combining chia 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 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 - Allow the mixture to rest for 5 minutes, then whisk again to prevent clumping of the seeds.
03 - Cover the bowl with plastic wrap or a lid 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 serving jars and garnish with fresh berries, toasted almonds, and shredded coconut as desired.

# Expert Tips:

01 -
  • Quick Prep: Takes only 10 minutes to assemble before chilling.
  • Subtle Crunch: Poppy seeds add a delightful texture to the smooth pudding.
  • Nourishing: Packed with fiber and healthy fats from chia seeds.
  • Diet-Friendly: Naturally vegetarian, gluten-free, and easily made dairy-free.
02 -
  • Whisk twice to prevent the seeds from settling and clumping.
  • Allow at least 4 hours for the pudding to set, but overnight is best.
  • Check the sweetness before serving, as flavors can mellow while chilling.
  • Store in airtight jars to maintain freshness for up to 4 days.
Return