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