Poppy Seed Chia Pudding (Printable)

A nourishing pudding combining chia and poppy seeds with subtle crunch. Vegetarian, gluten-free, and dairy-free option available.

# 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 almond milk, chia seeds, poppy seeds, maple syrup or honey, vanilla extract, and salt until thoroughly combined.
02 - Allow the mixture to sit for 5 minutes, then whisk again to prevent clumping and ensure even seed distribution.
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. Divide into bowls or jars and garnish with fresh berries, toasted almonds, and shredded coconut as desired.

# Expert Tips:

01 -
  • It takes less than ten minutes to throw together before bed, and you wake up to breakfast already waiting.
  • The poppy seeds add a gentle crunch and earthy flavor that makes this feel less predictable than standard chia pudding.
  • You can adjust the sweetness and toppings based on what you have, making it endlessly flexible.
02 -
  • If you skip the second whisk after the first 5 minutes, the chia seeds will clump together in stubborn little masses that won't break up later.
  • Using too little liquid will result in a dense, overly thick pudding that's hard to eat, so measure your milk carefully.
03 -
  • Chill the pudding in individual serving jars so you can grab breakfast on the go without any extra dishes or fuss.
  • Add a teaspoon of lemon zest to the base for a bright, citrusy twist that pairs beautifully with summer berries.
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