If you’ve been around here for a while then you’ll know that I’m a big fan of chia pudding. It’s a great way of loading up on nutrients like fibre, protein, plant based omega 3, calcium and magnesium (to name a few). They make for a great snack or healthy breakfast. I’ve got quite a few recipes like my Coconut Chia Pudding, Chocolate Chia Pudding and Pumpkin Chia Pudding.
In this recipe I’m unleveling chia pudding and making it even better with the addition of flaxseed meal. The flaxseed meal gives the puddings a really nice texture and a nutty flavour. Both chia seeds and flax seeds are excellent sources of plant based omega-3 healthy fats, talk about eating your skincare! See the recipe card at the bottom of this post for the complete nutrition information.
What’s to Love About Chia Flaxseed Pudding
- perfect to meal prep – this is really the ultimate prep ahead breakfast for busy mornings. The recipe makes 2-4 serves, depending on your appetite, and keeps well in the fridge for up to 4 days. Easily increase the batch size if you are needing more serves.
- quick and easy – the whole recipe is prepared in just 15 minutes, making it a quick and easy win.
- gluten free – unlike overnight oats, this recipe is completely gluten-free. It’s also vegan, dairy-free and refined sugar free.
- healthy – rich in healthy fatty acids, fibre, protein, antioxidants, vitamins and minerals, this nutritious breakfast will keep you full and provide sustained energy.
Ingredients Notes and Substitutions
This Chia and Flaxseed Pudding recipe is made using simple ingredients, most of which can be found at your local grocery store. I’ve popped down everything you will need below as well as any ingredient notes and possible substitutions. The ingredient quantities can be found in the full recipe at the bottom of this post.
- chia seeds – I’ve used white chia seeds for this recipe. Nutritionally, white chia seeds and black chia seeds are the same so you can use either.
- flax meal – flax meal or flaxseed meal is ground flax seeds. Once opened, I recommend refrigerating to keep it as fresh as possible. If you can’t find flax meal, you can blend whole flax in a blender or coffee grinder until you get a meal like consistency.
- pure maple syrup – other sweeteners that you can use include date syrup, agave nectar or honey. Honey will need a bit more mixing for it to dissolve in the liquid.
- vanilla extract – swap vanilla extract for 1/2 teaspoon ground cinnamon or even a teaspoon of rose water or orange blossom water for a different variation.
- milk of choice – I’ve used coconut milk beverage but you can use unsweetened almond milk, unsweetened oat milk (not gluten free) or cows milk (if you’re not dairy free).
- yoghurt – I’ve used coconut yoghurt but you can also use natural yoghurt or Greek yoghurt if not needing dairy free.
Toppings
To make the macerated peaches you will need:
- fresh ripe peaches
- pure maple syrup
- rose water (optional)
You can swap the peaches for your other fresh fruit like nectarines, fresh berries (strawberries, blackberries or raspberries would work well). You could even just top with fresh bananas or blueberries if preferred.
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I like to also top these puddings with roughly chopped pistachios. You could also top with nut butters like almond butter or peanut butter. You can swap the pistachios for your favourite nuts like pecans, walnuts or Brazil nuts.
How to Make Chia Flaxseed Puddings
Follow the instructions below to get perfect pudding every time (it’s pretty hard to stuff this one up!).
First, add the chia seeds, flaxseed meal, maple syrup, vanilla extract, milk and yoghurt to a large mixing bowl. Whisk until well combined and the mixture starts to thicken. Cover and refrigerate to set. Adding the yoghurt into the mixture really helps to give a thicker consistency and makes for creamy puddings.
To make the macerated peaches, cut the peaches into thin slices and add them to a medium sized bowl. Add the maple syrup and rose water and stir to combine. Cover and refrigerate. The peach slices will soften over time and become even more syrupy.
To serve, divide the pudding mixture between four bowls or airtight containers or jars. Top with a spoonful of yoghurt and then the peaches and some chopped pistachios.
Storage
If meal prepping, divide the pudding between four airtight containers. Top each pudding with yoghurt, peaches and pistachios, place the lids and store in the refrigerator for up to 4 days.
Alternatively, store each of the components in seperate airtight containers in the fridge for up to 4 days and assemble the morning of eating.
Chia and Flax Pudding with Macerated Peaches
Equipment
- Whisk
- Sharp knife
- Chopping Board
- Medium Mixing Bowl
Ingredients
- ¼ cup white chia seeds
- 2 tablespoons flaxseed meal
- 2 cups coconut milk beverage
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup coconut yoghurt
To serve
- 4 peaches, cut into thin slices
- 2 tablespoons pure maple syrup
- 2 tablespoons shelled pistachios, roughly chopped
- 1/2 cup coconut yoghurt
Instructions
- To a large mixing bowl add the chia seeds, flaxseed meal, milk, maple syrup, vanilla extract and half cup of the yoghurt. Whisk until well combined and the mixture starts to absorb the liquid.
- Cover the bowl and refrigerate for 1 hour to set.
- Meanwhile, make the macerated peaches. Add the peach slices, maple syrup and rose water to a small mixing bowl. Stir to combine, cover and refrigerate until ready to serve, stirring a twice.
- Once set, divide between 4 bowls or 4 airtight containers. Top with yoghurt, the macerated peaches and chopped pistachios to serve.
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