This Chia and Flaxseed Pudding is made with simple ingredients and is easy to make, filling, and completely customizable.
When ground flaxseeds are soaked, they become gel-like in consistency similar to chia seeds. This makes them a wonderful addition to chia pudding!
This is the perfect breakfast for those busy mornings.
Stir in some peanut butter and banana one day and top with mango and oranges the next. The options for topping and different flavors are endless!
What are Chia Seeds?
Chia seeds are edible seeds that come from the desert plant Salvia hispanica. It is a member of the mint family that grows in southern Mexico.
Chia seeds are a rich source of Omega-3 fatty acids as well as a great source of fiber, plant-based protein, antioxidants, magnesium, and potassium.
What are Flaxseeds?
Flaxseeds are the seed of the flax plant. It is sold in whole form, ground, and as oil.
Flaxseeds contain a good amount of plant-based protein, fiber, and omega-3s. It is also said to lower the risk of some cancers, help maintain a healthy weight, and reduce cholesterol and blood pressure.
For this recipe, you will need ground flaxseeds! If you only have whole seeds, you can use a coffee grinder or blender to process them into a flax meal.
The flavor of chia seeds is described as being very mild and slightly nutty. To learn more about chia seeds, see my post What Do Chia Seeds Taste Like?
The flavor of flaxseeds is described as having a mild nutty flavor as well.
The texture is more important here than the taste. The great thing about this chia flax pudding is that you can change up the flavors and customize it to your preferences!
Chia Seeds: When soaked in liquid, they become gel-like in consistency and are neutral in flavor so you can add tons of delicious toppings!
Flaxseeds: Just like chia seeds, flax seeds soak up the liquid and become gel-like.
Plant-Based Milk: Using unsweetened almond milk, coconut milk, oat milk, or soy milk will help create a creamy texture.
Maple Syrup: Just a little sweetener for added sweetness!
The beauty of this chia and flax pudding is that it requires minimal ingredients and no special equipment!
But if you would like to take them on the go or meal prep a few at a time, I would recommend buying a few jars with lids.
An 8-ounce jar is helpful if you want to pack the toppings separately whereas a 16-ounce jar will be enough space for chia pudding and the toppings.
How to Make This Recipe
Whisk together the chia seeds, flaxseeds, plant-based milk, maple syrup, vanilla, and salt until well combined in a bowl or jar.
Cover with a lid or plastic wrap and place in the fridge overnight or for at least 5 hours. The chia and flaxseeds need time to soak up the liquid to become nice and creamy.
Top with your favorite toppings and enjoy!
Try out different flavor combinations to spruce up this basic recipe. It's a nutritious healthy breakfast but could use some different toppings to keep it interesting!
Fresh Fruit: Mango, pineapple, oranges, bananas, blueberries, blackberries, raspberries, and strawberries are all delicious on top.
Jam: Store-bought or homemade. My favorite is my homemade strawberry jam.
Chocolate: Mix in cocoa powder, chocolate chips, or cacao nibs.
Nut butter: Drizzle your favorite nut butter over the top. Creamy peanut butter, almond butter, or sunflower butter are my favorite nut butters!
Granola or Nuts: Add a crunchy topping like your favorite vegan granola or chopped nuts like pecans or walnuts.
Protein Powder: Add a scoop of vegan protein powder for a protein-packed breakfast.
Substitutions & Additions
This chia flax pudding is a very simple base recipe and could use some flavorful additions and toppings!
Maple Syrup: You can use brown sugar, coconut sugar, or agave syrup.
Plant-Based Milk: Any non-dairy milk will work in this. I recommend unsweetened.
Add-Ins: Vanilla extract and a pinch of salt are recommended but you could also add cinnamon, nutmeg, cardamom, and ginger.
Tips & Tricks
Use the appropriate jar: An 8oz jar will be filled to the top with chia pudding and the toppings will overflow a bit so the jar won't close whereas a 16oz jar will allow room for toppings and the lid to close. The 16oz jar is preferred if you're taking the flax chia pudding with you on the go.
Wait to add toppings: This is important! Take the extra few seconds in the morning to add the toppings fresh.
Make sure you mix your pudding until well combined. This will break up any clumps of seeds and ensure the mixture will be set correctly. Sometimes chia seeds can clump and settle at the bottom of the jar and won't be as creamy so give it a good stir!
Don't love the texture? Try blending it! This will create a more pudding-like consistency.
Chia and flax pudding can last 4-5 days in the fridge when stored in an airtight container or glass jar.
Frequently Asked Questions
Chia pudding is vegan if it's made with non-dairy milk and without honey.
Yes, this chia and flax pudding is gluten-free.
No, ground flaxseeds are a must for this recipe! The ground form is easier to digest whereas whole flaxseeds may pass through you undigested, which means you won't get all the benefits.
They offer similar health benefits and I recommend including both in your diet!
It needs time to soak up the liquid. If it's runny, it needs more time in the fridge.
More Easy Breakfast Recipes
If you love this recipe, try these other recipes that contain chia seeds or flaxseeds.
Chia and Flaxseed Pudding
- 3 tablespoons Chia Seeds
- 2 tablespoons Ground Flaxseed
- 1 cup Plant-Based Milk unsweetened
- 1-2 tablespoon Maple Syrup
- ½ teaspoon Vanilla Extract
- Pinch of Kosher Salt
- Whisk together the chia seeds, flaxseeds, plant-based milk, maple syrup, vanilla, and salt until well combined in a bowl or jar.
- Cover with a lid or plastic wrap and place in the fridge overnight or for at least 5 hours. The chia and flaxseeds need time to soak up the liquid to become nice and creamy.
- Top with any toppings you desire and enjoy!
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