Poppy Seed Chia Pudding (Printable)

Creamy chia and poppy seed pudding combining nutritious seeds with a delightful crunch. Vegetarian, gluten-free, and dairy-free.

# 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 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 the mixture reaches 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.

# Expert Advice:

01 -
  • The poppy seeds add this subtle nutty crunch that takes plain chia pudding to something special
  • It literally makes itself while you sleep and feels like having dessert for breakfast
02 -
  • The pudding might seem too liquid at first but chia seeds need several hours to fully gel and thicken
  • Whisking again after that 5 minute rest period is crucial to prevent those annoying clumps
03 -
  • Use a wide mouth jar or container because chia pudding can be stubborn to scrape out of narrow vessels
  • If the pudding becomes too thick after storing stir in a splash of milk before serving
Return