Poppy Seed Chia Pudding (Printable)

Creamy chia and poppy seed pudding perfect for breakfast or dessert. Naturally sweetened with maple syrup.

# What You 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
08 - 1/4 cup toasted sliced almonds
09 - 1 tablespoon shredded coconut

# How To Make It:

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

# Expert Tips:

01 -
  • The tiny poppy seeds add this gorgeous nutty crunch that takes regular chia pudding from basic to brilliant
  • It comes together in literally ten minutes then handles itself overnight like a kitchen assistant that never sleeps
02 -
  • The first few times I made this I forgot to whisk again after that five minute rest and ended up with weird gelatinous clumps that were not pleasant
  • Letting it sit overnight instead of just a few hours completely transforms the texture from slightly gritty to silky smooth pudding
03 -
  • Whisking the mixture again after it sits for those few minutes is absolutely essential for preventing those weird chia clumps
  • Toasting your almonds and coconut yourself adds this incredible depth of flavor that store bought versions just cannot match
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