Poppy Seed Chia Pudding (Printer-Friendly)

Creamy pudding with chia and poppy seeds, perfect for breakfast or dessert. Dairy-free, gluten-free, and prepared overnight.

# What You 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

→ Topping

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

# Directions:

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 of seeds.
03 - Cover the bowl and refrigerate for at least 4 hours, preferably overnight, until the mixture reaches 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 as desired.

# Expert Suggestions:

01 -
  • It comes together in literally five minutes before bed, then breakfast waits for you
  • The poppy seeds add this incredible nutty depth most puddings completely miss
  • You can customize the toppings endlessly so it never gets boring
02 -
  • The second whisk after five minutes is non negotiable unless you want weird gelatinous clumps in your pudding
  • Fresh poppy seeds can taste slightly bitter, so toasting them lightly beforehand transforms their flavor completely
03 -
  • Use a fork instead of a whisk for the final stir to really break up any stubborn chia clumps
  • Let the pudding sit on the counter for ten minutes before serving if you prefer it less cold
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