Flaxseed Pudding
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Let me introduce you to my super healthy, vegan flaxseed pudding, which makes a perfect breakfast or snack! Loaded with insoluble fiber and healthy fats, this recipe feels like dessert thanks to its creamy consistency and subtle sweetness. It also happens to be paleo and low carb! With just 5 simple ingredients and 5 minutes of prep, I will walk you through exactly how to make this nourishing, guilt-free treat.
My comforting flaxseed pudding recipe is such a fun way to change things up for breakfast or as a sweet, health-conscious treat for dessert. It’s so delicious, satisfying, and packed with healthy fats and plant based protein.
With wholesome ingredients, this sweet pudding mixture can be enjoyed daily, which is great because it’s so easy to make! I even like to make individual servings ahead of time and grab one whenever I need it! Then, I top it with my high protein granola or my low calorie granola for some extra crunch.
If you’re looking for more healthy breakfast and snack recipes like this one, be sure to check out my high protein overnight oats with 7 variations, and grab even more inspiration from my list of 100 vegetarian breakfast ideas!
👩🏽🍳 Why I Absolutely Love This Recipe
I really love that this vanilla flaxseed pudding is made with minimal ingredients, making it easy to whip up any time of day. It’s not only a healthy breakfast option but also a quick and filling snack for when I need something satisfying on the go.
I appreciate the flavor and texture flaxseeds bring to this recipe. It’s nutty and mildly sweet, with a smooth and creamy texture – the consistency is gel-like yet still silky!
With only 5 grams of net carbs, flaxseed pudding is a perfect keto-friendly choice for anyone following a low-carb lifestyle. Flaxseeds are high in fiber, packed with omega-3 fatty acids, and are low in carbs, helping me feel full for hours. Just 3 tablespoons of flaxseeds pack 5.7 grams of fiber with only 0.1-0.3 grams of net carbs!
This recipe is also fantastic for meal prep—my whole family enjoys it, so it’s a win for everyone. Since it’s an overnight recipe, I can make it ahead of time, which is a huge time-saver on busy mornings.
One of the best parts is how customizable it is. I can add my favorite toppings, like fresh fruit, nuts (walnuts and pecans are great), or a sprinkle of cinnamon, making it versatile and fun to experiment with. When I’m making it for my kids, I let them choose their own mix-ins and toppings, which is a fun way to get them involved. It’s become one of my go-to healthy recipes, even for my pickiest eaters!
Packed with fiber, this pudding is also vegan, dairy-free, gluten-free, and paleo making it a delicious option for a variety of diets. It truly is the best flaxseed pudding recipe ever!
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🥘 Ingredients
My overnight flaxseed pudding is made with whole foods that come together to create a cozy, nourishing recipe:
Ground Flaxseeds: I use ground flaxseed as the base for this easy breakfast recipe. It’s packed with mucilaginous gums, or flax gel, that becomes gelatinous when soaked in liquid. This quality makes flax seeds perfect for this pudding. Brown or golden flaxseeds both work in this recipe.
Ground Cinnamon: I like adding ground cinnamon to give my flax meal pudding a warm, spicy flavor that complements the other ingredients. Sometimes, I’ll try other spices like nutmeg, pumpkin pie spice, cardamom, or even ground ginger.
Plant-Based Milk: Unsweetened almond milk binds with the flaxseeds, creating that perfect pudding-like consistency I love. If I’m in the mood for something extra creamy, I use full-fat coconut milk instead. Soy milk or oat milk work too.
Maple Syrup: A little maple syrup adds sweetness and balances the nutty, slightly bitter taste of flaxseeds. Other sweeteners work just as well if you prefer something different. Instead of maple syrup, I’ve substituted agave nectar / agave syrup, date syrup, honey, or a mashed banana to sweeten up this recipe.
Vanilla Extract: I include vanilla extract for a subtle vanilla flavor that enhances the overall taste of this gluten free flax pudding. For extra vanilla flavor, I’ll add a teaspoon or two more of vanilla extract to the pudding mixture than the recipe calls for.
🔪 How To Make Flaxseed Pudding
I will show you exactly how to make my ground flaxseed pudding recipe with a few simple steps. I’ve created a summary of instructions below, but see the recipe card at the end of this post for the complete recipe with ingredients and instructions.
Combine Flax Seeds & Cinnamon: I start by combining the ground flaxseeds and cinnamon in a mixing bowl, whisking them together until well combined.
Add Additional Ingredients: Then, I add the remaining ingredients and whisk again until the mixture is smooth.
Refrigerate: Once everything is mixed, I cover the bowl and refrigerate it for at least 3 hours, or sometimes I let it sit overnight, up to 24 hours, to fully set. Note: I like to give it a little stir during the first 15 minutes of chilling.
Serve: When it’s ready, I take the pudding out of the fridge, give it a good stir, and serve it with my favorite toppings.
💭 Expert Tips
My #1 Secret Tip that I always follow when making flaxseed pudding is to stir the mixture a couple of times during the first 10 to 15 minutes of chilling.
This step is key because flaxseeds can quickly clump together as they absorb the liquid, which can lead to a lumpy or uneven texture.
By giving it a few stirs early on, I make sure the flaxseeds are evenly distributed, and the pudding develops a smooth, consistent texture. It only takes a couple of quick stirs, but it really helps the pudding turn out perfectly creamy and enjoyable every time.
Otherwise, these clumps of flaxseed won’t absorb the liquid as well and might remain a bit crunchy. I really don’t enjoy this consistency, so it is best to take the time to do this step!
Other Tips To Keep In Mind:
- Let It Set: I find that the longer I let the mixture set, the more pudding-like it becomes. For best results, I always let it sit in the fridge overnight to really absorb all the milk and flavors.
- Use Ground Flaxseeds: I never use whole flax seeds because they won’t create the pudding consistency I want. Plus, ground flaxseeds are healthier, as the tough outer shell is removed, making it easier for the body to digest and absorb the nutrients (source). Whole seeds may pass through the system without being fully digested.
- Make Your Own Ground Flax: If I have whole flaxseeds on hand, I just grind them in a coffee grinder. It is super easy if I do not have time to grab pre-ground flax seeds at the store.
📖 Variations
This recipe is delicious as is, but here are some ways I’ll switch things up when I want a change:
Chia And Flax Seed Pudding: I make a chia flax pudding by adding a tablespoon of chia seeds to the mixture. If I only have chia seeds on hand, this recipe can also be used to make chia seed pudding instead, though it has a more tapioca-like texture compared to flaxseed pudding. Another option is adding hemp seeds for a chia flax hemp pudding that is filled with plant-based protein, fiber, and health fats.
Chocolate Flaxseed Pudding: To satisfy my chocolate cravings, I add a tablespoon of vegan cocoa powder, transforming this into a rich and delicious chocolate flaxseed pudding!
Tropical Flavors: I mix in coconut flakes and pineapple chunks for a tropical twist. The coconut adds a nice texture, and the pineapple gives a sweet, fruity flavor.
Apple Pie: For a fall-inspired treat, I add diced apples, a sprinkle of cinnamon, and a touch of nutmeg. It’s like having apple pie in pudding form!
Matcha: I stir in a teaspoon of matcha powder for a boost of antioxidants and a unique, earthy flavor. It also gives the pudding a beautiful green color.
Pumpkin Spice: During the fall, I add a bit of pumpkin puree and pumpkin spice to my pudding. It’s a delicious, seasonal variation that’s perfect for autumn.
Berry Flavor: I love adding fresh or frozen berries to my flaxseed pudding for a burst of flavor and extra antioxidants. Sometimes I blend them into the pudding for a smooth texture, or just stir them in for a bit of texture.
Whole30 Approved: When it’s made with almond milk and flaxseed meal (both of which are not legumes), my pudding is Whole30 friendly. Just make sure to swap maple syrup with some mashed banana or mashed dates to sweeten the pudding to keep it Whole30 compliant.
🍽️ Serving Suggestions
I love loading up my flax seed breakfast pudding with all kinds of different toppings, or pairing alongside other breakfast options for a more hearty meal! Here are some of my all time favorite suggestions:
Toppings: I love to add a drizzle maple syrup, peach simple syrup, blackberry simple syrup, or strawberry simple syrup for a boost of sweetness and flavor. I also enjoy a dollop of peanut butter, almond butter, or pumpkin seed butter for extra creaminess and a nutty flavor. It also boosts the protein content, making it more filling.
Dessert-Forward: For a more indulgent breakfast, snack, or healthy dessert I add chocolate sauce, chocolate chips or white chocolate chips, or even caramel sauce. My kids love to add a scoop of vegan nutella or white chocolate hazelnut spread, too!
Breakfast: For more of a breakfast treat, I’ll often pair my cinnamon vanilla flaxseed pudding with a fresh fruit smoothie, eggs, or a slice of toast. When I want to add in some veggies but keep things sweet I go with these spinach pancakes.
🫙 Storage Instructions
Meal Prep: When I’m meal prepping, I like to make a big batch of flaxseed pudding on Sunday night, separate it into individual portions in mason jars, and store them in the fridge for easy serving throughout the next few days.
Refrigeration: I don’t recommend heating or freezing this recipe. I store any leftovers in an airtight container, where they stay fresh for up to 4 days.
❓Recipe FAQs
How do I know when the pudding has set properly after refrigeration?
As I mentioned earlier, the longer you let this flaxseed pudding set the more creamy and pudding-like it will be! The flaxseed mixture needs to soak with the almond milk for at least 3 hours, but ideally overnight. I always try a bite before serving to ensure it is to my liking. If it has thickened and the seeds have become fully gelatinous, it is ready!
If my pudding turns out too thick or too thin, how can I adjust the consistency?
If the flaxseed pudding becomes too thick, I simply thin it out with a little more almond milk. I recommend adding about 1 tablespoon and stirring. If you still need more, add a little at a time until you reach the preferred consistency.
If the flaxseed pudding is too thin, it may need some more time to thicken up. If it has been more than 3-4 hours and it is still thin, I recommend adding a little bit more ground flaxseed or some chia seeds. Let it sit in the fridge for a few more hours so that the additional seeds can absorb the excess liquid. Alternatively, feel free to mix in some nut butter to thicken it up.
Is there a way to make the pudding more smooth if I don’t like the texture?
Yes! Try blending it after it has set to create a smoother, more uniform texture. I’ll sometimes do this for my kids if they want it to be creamier. I’ll also add smoother toppings like nut butter or plant based yogurt for a smoother mouth-feel.
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📋 Recipe Card
🎥 Watch How to Make It
Easy Creamy Flaxseed Pudding (Vegan, Gluten-Free, Paleo)
Let me introduce you to my super healthy, vegan flaxseed pudding, which makes a perfect breakfast or snack! Loaded with insoluble fiber and healthy fats, this recipe feels like dessert thanks to its creamy consistency and subtle sweetness. It also happens to be paleo and low carb! With just 5 simple ingredients and 5 minutes of prep, I will walk you through exactly how to make this nourishing, guilt-free treat.
Servings: 4
Calories: 188kcal
Ingredients
- ¾ cup ground flaxseeds
- ¼ tsp ground cinnamon
- 1¼ cups unsweetened almond milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Optional Toppings
Instructions
- Add the ground flaxseeds and cinnamon into a mixing bowl and whisk to combine.
- Add the remaining ingredients, whisk until smooth.
- Cover and refrigerate for at least 3 hours (up to 24 hours / overnight) to set.
- When set, remove from the fridge, stir and serve with desired toppings.
- Store in an airtight container for up to 4 days.
Notes
- If you like a slightly more textured flaxseed pudding it’s best to grind your own flaxseeds as the store bought ground flaxseed can be quite fine.
- To easily make your own ground flaxseeds add whole flaxseeds to a coffee gringer or food processor and grind to desired texture.
- Golden flaxseeds or brown flaxseeds can be used in this recipe.
- Any milk, plant based, dairy or coconut, can be used in this recipe.
- Any sweetener can be used for this recipe such as honey, maple syrup, sugar, brown sugar or even coconut sugar.
- If you’d like a smoother, thinner consistency add another ¼ cup of milk to the mixture before chilling.
- Add any of your favorite topping to this delicious dish from mixed berries, shredded coconut, shaved chocolate, yogurt or even a drizzle of honey or maple syrup.
- Flaxseed pudding can be divided into individual jars and stored, covered in the fridge for up to 4 days making this a great recipe for those that like to meal prep.
Nutrition
Serving: 0.5cups | Calories: 188kcal | Carbohydrates: 13g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Sodium: 111mg | Potassium: 257mg | Fiber: 8g | Sugar: 4g
Great recipe but since the nutrician is about nill in the “vegan” milks and we are not vegans (fine if you are though!) I thought I would put in how I make this from fresh raw A2 grass fed milk. Either way much easier to put the dry ingredients in a quart jar then add liquid. Put the lid and ring on and shake! Have found both for flax seed or chia, let the mixture set in fridge for 30 minutes. Re-shake. I let mine set over night for real pudding consistancy. Love to top ours with our raw honey and chopped walnuts or pistachios (toasted is great!) and 1 TAB raw cream.
Thanks for sharing Diane!
Overnight pudding? Yes please!!!
Yes! Enjoy! 🙂
I always try to eat more healthy flaxseed, but hadn’t thought to turn it into a ‘chia’ style pudidng. So good!
Thanks so much Katherine!
I love this pudding – like chia seed pudding, but smoother! Thanks for the inspo!
I prefer this to chia seed pudding too! So glad you liked it!
I love this simple pudding! The colors are spectacular!
Yes! It’s tasty and really pretty when you add the fresh fruit!
Lovely pudding-like texture and not overly sweet – just how we like it! Thanks for the recipe – definitely a keeper!
Yay! Thanks so much Ieva – so happy to hear that!