Poppy Seed Chia Pudding (Printable)

Creamy chia and poppy seed pudding with vanilla and maple syrup. Perfect for breakfast or a healthy treat.

# 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

# Step-by-Step Guide:

01 - In a large mixing bowl, whisk together almond milk, chia seeds, poppy seeds, maple syrup, vanilla extract, and salt until thoroughly combined.
02 - Let mixture stand for 5 minutes, then whisk again to break up any clumps and ensure even seed distribution.
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 if desired.

# Expert Suggestions:

01 -
  • It comes together in literally ten minutes but tastes like something you would order at a fancy cafe
  • The pudding keeps for days in the fridge so breakfast is already done when you wake up
02 -
  • The second whisk after five minutes is non negotiable unless you want weird gelatinous clumps in your pudding
  • The texture continues to develop overnight so making it the night before is actually better than making it the morning of
03 -
  • Toast your almonds and coconut ahead of time and store them separately for instant breakfast upgrades all week
  • Warm your pudding slightly in the microwave for 30 seconds if cold breakfasts are not your thing
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