If you are feeling a bit over chia seed pudding then you might want to try it’s humble counterpart, Flaxseed Pudding. Flaxseed Pudding is made in the same way as chia pudding but uses ground flaxseeds. I’ve used maple syrup to sweeten the pudding, which has a nutty, earthy and sweet flavour and a texture similar to chia pudding. Serve the pudding with your favourite yoghurt and berries or seasonal fruit for a well-rounded, healthy and delicious breakfast, snack or dessert!
Jump to Recipe
Flaxseeds are a great source of omega-3 and other healthy fatty acids as well as fibre, plant-based protein and minerals like calcium and potassium, They’re an excellent food to incorporate into your diet! If you love this recipe then you might also like to try my Coconut Chia Pudding, Banana Chia Pudding, Chocolate Chia Pudding or my Overnight Oats with Protein Powder.
What’s to Love About Flaxseed Pudding
- allergy friendly – this recipe is gluten-free, dairy-free, nut-free, egg-free and vegan.
- easy to make – follow just a few easy steps to make this low-carb healthy recipe.
- great to meal prep – this is the perfect recipe to meal prep for 4 mornings of pre-made healthy breakfasts.
- healthy breakfast recipe – including flaxseeds into your diet regularly is a great way of increasing your nutrient intake. Flaxseeds are highly nutritious and offer lots of health benefits like promoting gut health, skin health and immune health.
Ingredients Notes & Substitutions
Here’s a list of everything you will need to make this yummy flaxseed pudding recipe. This recipe uses simple ingredients that are easy to find from your local grocery store. I’ve included ingredient substitutions where possible as well as any notes.
- flaxseed meal – flaxseeds are also known as linseeds. Flaxseed meal is made from ground flaxseeds (linseeds) and can usually be found at your local grocery store. You can make your own flaxseed meal by adding whole flaxseeds to a blender, food processor or coffee grinder and blending until you achieve a meal consistency. If you’re wanting to use chia seeds instead, I wouldn’t recommend swapping one-for-one and recommend following one of my chia seed pudding recipes to get the right ratio.
- coconut milk beverage – don’t use canned coconut milk as it will be too rich. I’ve used the coconut milk beverage which is intended for drinking. You can swap this for any preferred milk including almond milk, oat milk, soy milk or cows milk.
- coconut yoghurt – I’ve used an unsweetened coconut yoghurt as a dairy free alternative. You can use your favourite yoghurt like Greek yoghurt or natural yoghurt.
- pure maple syrup – I use pure maple syrup (not maple flavoured syrup) to sweeten this flax pudding. You can also use honey or agave nectar as an alternative sweetener.
- vanilla extract – you might like to try swapping the vanilla extract for 1/4 teaspoon ground cinnamon and a pinch of nutmeg or 1/2 teaspoon pumpkin spice.
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Topping ideas
- fresh berries or other seasonal fruit like mango, banana, pineapple or apples
- stewed apples
- toasted coconut flakes
- toasted flaked almonds
- granola
- pecans
- nut butters like almond butter, peanut butter or cashew butter
- chocolate chips
How to Make this Easy Flaxseed Pudding Recipe
Making this flax seed pudding recipe couldn’t be more simple! Follow the instructions below for best results.
First, add the milk, flax meal, coconut yoghurt, maple syrup and vanilla extract to a large bowl and whisk to combine until you get a pudding-like consistency. I made tested this recipe twice, each time using a different brand of flaxseed meal and both times yielding very different results. The first flaxseed meal didn’t absorb nearly as much milk as the second did. For this reason I recommend starting with 1 1/2 cups if milk and then adding more as required. For the second brand of flaxseed meal I ended up adding an extra cup of milk!
Divide the pudding between six containers or glass jars. Top each pudding with your chosen toppings, place the lids on securely and store in the fridge for up to one week.
I recommend if using toppings like berries (particularly raspberries or blackberries), to add these on the day of eating to stop them from going soggy.
Flaxseed Pudding
Equipment
- Whisk
- individual airtight containers
Ingredients
- 1 ½ cups coconut milk beverage
- 1 cup flaxseed meal
- ¼ cup pure maple syrup
- 1 tablespoon vanilla extract
- ½ cup natural yoghurt
Toppings
- 1 cup mixed fresh berries of choice or other seasonal fruit
- 1 cup natural yoghurt, or vanilla yoghurt
- ¼ cup toasted coconut flakes
Instructions
- Add the coconut milk beverage to a medium sized mixing bowl as well as the flaxseed meal, maple syrup, vanilla extract and yoghurt. Whisk to combine and continue whisking until the mixture starts to thicken.
- Divide between four containers or jars. Top each pudding with ¼ each of the berries, yoghurt and toasted coconut flakes.
- Place the lids onto the containers or jars and refrigerate for up to one week.
Notes
Meal prep tips
- If meal prepping, divide between six glass airtight containers. Top your choice of toppings, place the lid on and refrigerate for up to 4 days.
- If using berries, it’s best to pop them on the day of eating to keep as fresh as possible.
Like this recipe? Leave a comment!