Poppy Seed Chia Pudding (Print page)

Creamy chia and poppy seed blend creating a delightful texture with subtle crunch. Perfect overnight breakfast or wholesome dessert.

# What You Need:

→ Base

01 - 2 cups unsweetened almond milk or milk of choice
02 - 1/2 cup chia seeds
03 - 2 tbsp poppy seeds
04 - 2-3 tbsp maple syrup or honey
05 - 1 tsp 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 tbsp shredded coconut

# Directions:

01 - Whisk together almond milk, chia seeds, poppy seeds, maple syrup or honey, vanilla extract, and salt in a large mixing bowl until thoroughly incorporated.
02 - Allow mixture to rest for 5 minutes, then whisk again to break up any seed clumps and ensure even distribution.
03 - Cover bowl and refrigerate minimum 4 hours or overnight until pudding reaches desired thick consistency.
04 - Stir pudding before portioning into bowls or jars. Add fresh berries, toasted almonds, and coconut as desired.

# Expert Advice:

01 -
  • Easy 10-minute active preparation.
  • Nutritious and fiber-rich ingredients.
  • Perfect for meal prepping breakfasts.
  • Naturally gluten-free and easily made vegan.
02 -
  • Whisking twice is essential to ensure a smooth, clump-free texture.
  • The pudding keeps well in the fridge for up to 4 days, making it ideal for meal prep.
  • If the pudding is too thick after chilling, stir in a splash more milk.
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