Poppy Seed Chia Pudding (Printable)

A creamy, nourishing pudding combining chia seeds and poppy seeds for a delightful breakfast with subtle crunch.

# What You'll Need:

→ Base

01 - 2 cups unsweetened almond milk or milk of choice
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

→ Toppings

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 Steps:

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.
03 - Cover the bowl and refrigerate for at least 4 hours, preferably overnight, until thickened to 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 if desired.

# Expert Advice:

01 -
  • The overnight prep means mornings start with zero effort and something genuinely delicious waiting for you
  • That subtle poppy seed crunch turns ordinary chia pudding into something restaurant worthy
02 -
  • The first time I made this I skipped the second whisk and ended up with these weird gelatinous clumps that never quite smoothed out
  • Mason jars are your best friend here, layer the toppings right before serving and they look stunning for guests
03 -
  • Use a Mason jar to make individual portions and shake instead of whisk, less cleanup and surprisingly effective
  • Toast your nuts and coconut in advance and store them separately so you can grab and go all week
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