Poppy Seed Chia Pudding (Printable version)

Creamy pudding blending chia and poppy seeds with almond milk, maple syrup, and vanilla for a nutritious breakfast or dessert.

# What you need:

→ Base

01 - 2 cups unsweetened almond milk or milk of choice
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

# Steps to follow:

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 hydration 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 -
  • The texture becomes incredibly luxurious, almost like a dessert you'd order at a restaurant but it takes literally minutes to throw together
  • You can make four servings at once and suddenly breakfast is sorted for half the week without any morning effort
02 -
  • If you forget to whisk it again after those first five minutes, you'll end up with weird gelatinous clumps that are practically impossible to break apart later
  • The pudding keeps getting better in the fridge for days, so don't worry about making too much at once
03 -
  • Toasting the almonds and coconut separately beforehand makes a huge difference in flavor and keeps them crunchy longer
  • If your pudding seems too thick after sitting, just stir in a splash more milk until it reaches your preferred consistency
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