Poppy Seed Chia Pudding (Printable Version)

Creamy chia and poppy seed pudding perfect for breakfast or dessert. Easy to make with just 10 minutes of prep.

# What You'll Need:

→ Base

01 - 2 cups unsweetened almond milk
02 - 1/2 cup 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 fresh berries (blueberries or raspberries)
08 - 1/4 cup toasted sliced almonds
09 - 1 tablespoon shredded coconut

# How to Prepare:

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 - Let the mixture sit for 5 minutes, then whisk again to break up any clumps 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 individual bowls or jars and top with fresh berries, toasted almonds, and shredded coconut if desired.

# Expert Suggestions:

01 -
  • Five minutes of active work gives you breakfast for four days straight
  • The texture is like eating velvet with tiny surprise crunches throughout
02 -
  • The first whisk matters most, so really take your time to separate the chia seeds
  • Texture varies by milk choice, so coconut milk yields the richest, thickest pudding
03 -
  • Use a mason jar to mix and store, then just grab and go in the morning
  • Warm the pudding slightly for 30 seconds if you prefer hot breakfast
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