Poppy Seed Chia Pudding (Printable Version)

Creamy chia and poppy seed blend with maple sweetness and vanilla. Ready after overnight chilling.

# What You'll Need:

→ Base

01 - 2 cups (480 ml) unsweetened almond milk or milk of choice
02 - 1/2 cup (80 g) chia seeds
03 - 2 tablespoons poppy seeds
04 - 2-3 tablespoons maple syrup or honey
05 - 1 teaspoon vanilla extract
06 - Pinch of salt

→ Topping

07 - 1/2 cup (75 g) fresh berries such as blueberries or raspberries
08 - 1/4 cup (30 g) toasted sliced almonds
09 - 1 tablespoon shredded coconut

# How to Prepare:

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

# Expert Suggestions:

01 -
  • Make it tonight and wake up to breakfast already waiting for you
  • The poppy seeds add tiny satisfying crunches throughout each bite
  • Sweet enough for dessert but wholesome enough for Monday morning
02 -
  • That second whisk after five minutes is nonnegotiable unless you want clumpy pudding
  • The pudding thickens even more in the fridge, so dont worry if it seems thin initially
03 -
  • Use a fork instead of a whisk for the final stir, it breaks up any remaining clumps better
  • If your pudding is too thick after chilling, stir in a splash more milk
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