Poppy Seed Chia Pudding (Printable)

A creamy, nourishing pudding combining chia seeds and poppy seeds with subtle 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
08 - 1/4 cup toasted sliced almonds
09 - 1 tablespoon shredded coconut

# How To Make It:

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

# Expert Suggestions:

01 -
  • It requires zero cooking skill and exactly ten minutes of actual work, then the fridge does everything else while you sleep.
  • The poppy seeds create this delicate texture that feels fancy but costs almost nothing to add.
  • You can grab breakfast straight from the fridge for four whole days without thinking about it once.
  • It tastes indulgent enough for dessert but keeps you full until lunch without the sugar crash.
02 -
  • Skipping the second whisk after 5 minutes will give you clumpy pudding with pockets of dry chia seeds, a mistake I made exactly once before learning my lesson.
  • Using sweetened almond milk throws off the balance completely and makes it taste more like candy than breakfast, so stick with unsweetened and add your own sweetener.
  • If your pudding is too thin after chilling, stir in another tablespoon of chia seeds and wait 30 minutes, it will thicken right up without starting over.
03 -
  • Toast your almond slices in a dry skillet over medium heat for just 2 to 3 minutes, watching them closely, because they go from perfect to burnt in seconds.
  • If you prefer a thinner pudding that drinks more like a smoothie, use 2 and 1/2 cups of milk instead of 2 cups and reduce the chia seeds slightly.
  • For a richer version that tastes almost like dessert, replace half the almond milk with full fat coconut milk and add an extra teaspoon of vanilla.
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