Poppy Seed Chia Pudding (Printable Version)

Creamy pudding combining chia and poppy seeds with a delightful crunch. Perfect for breakfast or healthy dessert.

# What You'll Need:

→ Base

01 - 2 cups unsweetened almond milk
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 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 Tips:

01 -
  • It quietly assembles itself in the fridge while you sleep, so mornings feel less frantic and more intentional.
  • The poppy seeds add a gentle crunch and an earthy depth that makes every bite more interesting than plain chia pudding.
  • You can sweeten it exactly how you like, adjust the thickness by the spoonful, and top it with whatever makes you happy that day.
02 -
  • If you skip the second whisk after 5 minutes, the chia seeds clump together at the bottom and you end up with a weird texture no amount of stirring can fix.
  • The pudding thickens more than you expect, so if it looks too thick after chilling, just stir in a splash of milk until it loosens to your liking.
03 -
  • Toast your almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they smell nutty and turn golden, it makes a huge difference in flavor.
  • If you want a smoother pudding without the poppy seed crunch, blend everything except the toppings in a blender after it's thickened, it becomes almost mousse-like and luxurious.
Go Back