Poppy Seed Chia Pudding (Print Version)

Creamy overnight pudding with chia and poppy seeds. Dairy-free, gluten-free, and packed with nutrition. Top with berries and almonds.

# 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

→ Toppings

07 - 1/2 cup fresh berries
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 - Let mixture rest for 5 minutes, then whisk again to prevent seed clumping and ensure even hydration.
03 - Cover bowl and refrigerate for at least 4 hours, preferably overnight, until mixture reaches pudding-like consistency.
04 - Stir pudding before serving. Portion into bowls or jars and garnish with fresh berries, toasted almonds, and shredded coconut as desired.

# Expert Tips:

01 -
  • It is the kind of breakfast that feels like dessert but still fuels you properly
  • Five minutes of prep tonight means tomorrow morning handles itself beautifully
02 -
  • The second whisk after five minutes is what keeps it smooth instead of developing weird gelatinous clumps
  • Give yourself permission to adjust the sweetness after it chills, flavors settle differently
03 -
  • Mason jars are perfect for this because you can shake them instead of whisking when you are in a rush
  • Warm the milk slightly before mixing if you want the seeds to hydrate faster
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