Pin It The first time I made this pudding, I was trying to use up a random bag of poppy seeds I'd bought for a lemon cake that never happened. Now it's become my go-to when I want something that feels like dessert but happens to be breakfast.
Last summer my sister stayed over for a week and I made a batch on Sunday. By Wednesday she was texting me from work asking if I'd teach her the recipe. Now she makes it more than I do.
Ingredients
- 2 cups unsweetened almond milk: Any milk works here but I keep coming back to almond for its neutral flavor. Coconut milk makes it incredibly rich but sometimes that's exactly what you need.
- 1/2 cup chia seeds: These little seeds are what turn liquid into pudding. Buy them in bulk because once you start making this, you'll go through them.
- 2 tbsp poppy seeds: They add this subtle crunch that keeps every spoonful interesting. Don't skip them, they're the secret texture surprise.
- 2-3 tbsp maple syrup: Start with less and taste after it sets. The sweetness seems to intensify overnight.
- 1 tsp vanilla extract: Use the good stuff if you have it. It makes such a difference in something this simple.
- Pinch of salt: Just a tiny pinch wakes up all the other flavors. Trust me on this one.
- Fresh berries: Blueberries are my favorite but whatever looks good at the market works. Frozen ones thaw into something like a sauce.
- Toasted almonds: The crunch against the creamy pudding is worth the extra step of toasting them first.
Instructions
- Mix everything together:
- Whisk the almond milk, chia seeds, poppy seeds, maple syrup, vanilla, and salt in a large bowl until everything's well combined. Don't worry about getting it perfectly smooth at first.
- Give it another whisk:
- Let it sit for about 5 minutes, then whisk again to break up any clumps that formed. The chia seeds start absorbing liquid fast.
- Let it work its magic:
- Cover the bowl and refrigerate for at least 4 hours, though overnight is best. Wake up to perfectly thickened pudding.
- Serve it up:
- Stir before spooning into jars or bowls, then add whatever toppings make you happy. It's even better the next day.
Pin It This recipe saved me during those months when I was working late and needed breakfast ready to grab. There's something peaceful about waking up knowing it's already made.
Make It Your Way
Sometimes I'll stir in a tablespoon of cocoa powder or matcha powder before it sets. The chia seeds don't care what flavor you give them, they just do their thing.
Storage Secrets
This pudding keeps surprisingly well in the fridge for up to 4 days. I portion it into four small jars right away so they're ready to grab and go.
Serving Ideas
Layer it in glasses with yogurt for a fancy breakfast parfait, or eat it straight from the bowl at midnight.
- Warm it up slightly on cold mornings
- Top with banana slices and peanut butter
- Sprinkle extra poppy seeds on top for presentation
Pin It Sometimes the simplest breakfasts become the ones we crave most. This pudding proved that to me one spoonful at a time.
Recipe FAQs
- → How long does this pudding need to chill?
The pudding requires at least 4 hours to thicken properly, though overnight chilling is recommended for the best consistency and flavor development.
- → Can I use different milk alternatives?
Yes, any milk works well - coconut milk creates a richer pudding, while oat, cashew, or soy milk are excellent alternatives to almond milk.
- → How long can this be stored?
The pudding keeps refrigerated for up to 4 days in an airtight container. Add toppings just before serving to maintain crispness.
- → What causes clumping in the seeds?
Whisking again after 5 minutes prevents the seeds from clustering together and ensures an even, creamy texture throughout.
- → How do I adjust the sweetness level?
Start with 2 tablespoons of maple syrup or honey and taste before fully chilling. Add more gradually if you prefer additional sweetness.
- → Is this suitable for vegans?
Absolutely - use plant-based milk and maple syrup or agave nectar. Simply skip the Greek yogurt option mentioned in the variations.