Poppy Seed Chia Pudding

Start your day with a burst of energy and a satisfying texture with this Poppy Seed Chia Pudding. This recipe takes the classic chia pudding and elevates it with a delightful poppy seed crunch and a hint of vanilla, creating a versatile dish that works as both a nourishing breakfast and a light, healthy dessert.

Save

The magic happens while you sleep; the chia seeds absorb the almond milk, thickening into a luscious pudding consistency. It is incredibly simple to prepare, requiring only a few minutes of active whisking before it heads into the refrigerator to set.

Ingredients

• 2 cups (480 ml) unsweetened almond milk (or milk of choice)
• 1/2 cup (80 g) chia seeds
• 2 tbsp poppy seeds
• 2–3 tbsp maple syrup or honey
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1/2 cup (75 g) fresh berries (e.g., blueberries, raspberries)
• Optional: 1/4 cup (30 g) toasted sliced almonds
• Optional: 1 tbsp shredded coconut

Instructions

1. Combine Ingredients

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.

2. Rest and Re-whisk

Let the mixture sit for 5 minutes, then whisk again to prevent clumping.

3. Chill

Cover the bowl and refrigerate for at least 4 hours, preferably overnight, until thickened to a pudding-like consistency.

4. Garnish and Serve

Stir the pudding before serving. Spoon into bowls or jars and top with fresh berries, toasted almonds, and shredded coconut if desired.

Zusatztipps für die Zubereitung

To achieve the best consistency, ensure you whisk the mixture twice before refrigeration. This second whisking after five minutes ensures the chia seeds are evenly distributed and prevents them from settling into a clump at the bottom of the bowl.

Varianten und Anpassungen

For a richer, creamier profile, replace the almond milk with coconut milk or stir in 2 tablespoons of Greek yogurt (if you don't require the recipe to be vegan). You can also add a bright, citrusy twist by incorporating 1 teaspoon of fresh lemon zest into the pudding mixture.

Serviervorschläge

This pudding is best served cold, topped with a handful of vibrant fresh berries for acidity, toasted sliced almonds for a robust crunch, and a light dusting of shredded coconut for a tropical finish.

Save

This Poppy Seed Chia Pudding is a versatile and satisfying dish that proves healthy eating can be both easy and delicious. Whether prepared for a quick weekday breakfast or a slow weekend brunch, it is sure to satisfy your cravings.

Recipe FAQs

→ How long does chia pudding need to set?

The pudding needs at least 4 hours in the refrigerator to thicken properly, though overnight chilling (8-12 hours) yields the best creamy consistency.

→ Can I use different milk alternatives?

Yes, almond milk, coconut milk, oat milk, soy milk, or dairy milk all work well. Coconut milk creates an especially rich and creamy version.

→ How long does this pudding last in the fridge?

This chia pudding keeps well in the refrigerator for up to 4 days when stored in an airtight container, making it excellent for weekly meal prep.

→ Why do I need to whisk twice?

Whisking twice prevents the seeds from clumping together at the bottom. The first whisk combines everything, while the second whisk after 5 minutes redistributes settling seeds.

→ Is this suitable for special diets?

This pudding is naturally vegetarian, gluten-free, and dairy-free when using plant-based milk. It's also high in fiber and omega-3 fatty acids from the chia seeds.

→ Can I reduce the sweetness?

Absolutely! Start with less maple syrup or honey and adjust to taste. The toppings like berries also provide natural sweetness, so you may need less sweetener in the base.