Poppy Seed Chia Pudding (Print Version)

Creamy chia and poppy seed blend with subtle crunch, ideal for breakfast or wholesome dessert.

# 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

# Directions:

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 - Allow mixture to rest 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 or overnight until mixture achieves pudding-like consistency.
04 - Stir chilled pudding before portioning into bowls or jars. Top with fresh berries, toasted almonds, and shredded coconut as desired.

# Expert Tips:

01 -
  • The poppy seeds add this incredible subtle crunch that makes every spoonful interesting
  • You can assemble it in five minutes flat and wake up to a fancy breakfast
  • It's one of those rare things that tastes decadent but actually fuels you properly
02 -
  • If your pudding is too thick in the morning, splash in a little more milk and stir—it should be spoonable not scoopable
  • The poppy seeds will settle to the bottom, so give it a good stir before serving
  • This actually keeps for days, so double the batch and you're set for the week
03 -
  • Use a mason jar to both mix and store—less dishes always wins in my book
  • Warm spices like cinnamon or cardamom take this in a completely delicious direction
  • A splash of lemon zest brightens everything up, especially with berry toppings
Return