Flaxseed Pudding
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My healthy Flaxseed Pudding is a favorite breakfast or snack in my house. It’s creamy, naturally sweet, and packed with fiber and healthy fats. With just five ingredients and five minutes of prep, it’s been a family staple for years!
For me, breakfast has always been one of the most important meals of the day, but it became even more meaningful when I became a mom. I wanted to create nourishing meals that would help my kids grow strong, stay energized, and actually enjoy eating. That’s why I’m always experimenting with new recipes that are both nutritious and kid-approved, like my vegan smoothie bowl or my plant-based savory oatmeal.
This flaxseed pudding came from that same inspiration. I needed something easy, packed with fiber and healthy fats, and naturally sweet so my little ones would love it too. 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 seven delicious variations.
👩🏽🍳 Why I Absolutely Love This Recipe
Flaxseed pudding has been a favorite in my kitchen for years! I love that with just a few wholesome ingredients like ground flaxseeds, plant-based milk, maple syrup, vanilla extract, and cinnamon, I can make a pudding that feels like a treat but is packed with fiber, healthy fats, and omega-3s. As a nutritionist and a busy mom, I’m always looking for quick and healthy meals that keep me energized, and this one never lets me down. My kids love it too, especially when they get to choose their own toppings, which makes breakfast or snack time even more fun.
My flaxseed pudding is smooth, creamy, and naturally sweet with a subtle nutty flavor that pairs well with just about anything. Unlike traditional pudding, which needs cooking and added thickeners, flaxseeds absorb the plant-based milk and naturally thicken into a rich, pudding-like consistency. I always make a batch the night before so it’s ready to grab in the morning, which makes my busy mornings so much easier.
The best part about this creamy vegan flaxseed pudding is how easy it is to make it your own. Some days I keep it simple with a drizzle of maple syrup, while other times I load it up with crunchy nuts, or a big spoonful of nut butter. When fall comes around, I can’t resist mixing in pumpkin puree and pumpkin spice for a cozy twist. My family loves it so much that I always make extra for meal prep, but somehow, it still disappears fast. I have a feeling you’re going to love it just as much as we do!
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🥘 Ingredients
My overnight flaxseed pudding is made with five simple, wholesome ingredients that blend together into a cozy and nourishing treat.
Ground Flaxseeds: I use ground flaxseeds as the base because they thicken into a pudding-like texture when soaked. Both brown and golden flaxseeds work perfectly in this recipe.
Ground Cinnamon: I love adding cinnamon for a warm, slightly spicy flavor that pairs well with the other ingredients.
Plant-Based Milk: Unsweetened almond milk creates the perfect creamy consistency.
Maple Syrup: A little maple syrup adds just the right amount of sweetness and balances the nutty flavor of flaxseeds.
Vanilla Extract: A splash of vanilla extract brings a light, sweet aroma that makes the pudding even more delicious.
Substitutions
Cinnamon: Sometimes, I switch it up with nutmeg, pumpkin spice, or cardamom.
Milk: I also love using full-fat coconut milk for a richer texture. Soy milk and oat milk work well too.
Sweetener: If I want to switch it up, I use agave syrup, date syrup, honey, or even mashed banana.
🔪 How To Make
Making this flaxseed pudding is simple and comes together in just three easy steps. With a little mixing and some time to set, you’ll have a healthy snack ready for yourself or your kids to enjoy.
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.
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 Tip for making my flaxseed pudding is to stir the mixture a couple of times during the first 10 to 15 minutes of chilling. If I skip this step, the flaxseeds clump together, leaving some parts too thick and others too runny. A few quick stirs ensure everything absorbs the liquid evenly, creating a smooth, creamy texture.
Other Tips To Keep In Mind:
- Let It Set: The longer I let the mixture sit, the creamier and more pudding-like it gets. For the best texture, I always leave it in the fridge overnight.
- Use Ground Flaxseeds: I never use whole flaxseeds because they won’t create the thick, creamy consistency I want. Ground flaxseeds are also easier to digest and absorb all the nutrients.
- Make Your Own Ground Flax: When I only have whole flaxseeds, I grind them in a coffee grinder. It’s quick and easy, and I always have fresh flaxseed ready to use.
📖 Variations
Love this recipe but want to switch things up? Here are some of my favorite ways to change it when I’m in the mood for something different.
Chia and Flax Seed Pudding: When I want extra texture, I add a tablespoon of chia seeds to make a chia flax pudding. If I only have chia seeds, I use this same recipe, though the texture is more like tapioca.
Apple Pie: For a cozy fall treat, I mix in diced apples with a sprinkle of cinnamon and nutmeg. It tastes just like apple pie in pudding form.
Matcha: I stir in a teaspoon of matcha powder for a boost of antioxidants and a rich, earthy flavor. It also gives the pudding a beautiful green color.
Pumpkin Spice: In the fall, I love adding pumpkin puree and pumpkin spice for a seasonal twist. It’s creamy, comforting, and perfect for cooler days.
🍽️ 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, or my favorite 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 my delicious white chocolate hazelnut spread, too!
Breakfast: For more of a breakfast treat, I’ll often pair my cinnamon vanilla flaxseed pudding with a pineapple 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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🎥 Watch How to Make It
Flaxseed Pudding
My healthy Flaxseed Pudding is a favorite breakfast or snack in my house. It’s creamy, naturally sweet, and packed with fiber and healthy fats. With just five ingredients and five minutes of prep, it’s been a family staple for years!
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
- My #1 Tip for making my flaxseed pudding is to stir the mixture a couple of times during the first 10 to 15 minutes of chilling. If I skip this step, the flaxseeds clump together, leaving some parts too thick and others too runny. A few quick stirs ensure everything absorbs the liquid evenly, creating a smooth, creamy texture.
- Let It Set: The longer I let the mixture sit, the creamier and more pudding-like it gets. For the best texture, I always leave it in the fridge overnight.
- Use Ground Flaxseeds: I never use whole flaxseeds because they won’t create the thick, creamy consistency I want. Ground flaxseeds are also easier to digest and absorb all the nutrients.
- Make Your Own Ground Flax: When I only have whole flaxseeds, I grind them in a coffee grinder. It’s quick and easy, and I always have fresh flaxseed ready to use.
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!