Chia and flaxseed pudding is a quick and easy breakfast or dessert that’s packed with healthy goodness! This filling, high-fiber treat can be made overnight and is fully customizable with your favorite toppings.
If you’re looking for an alternative to overnight oats, this is the perfect choice.
Try my flaxseed pudding or pineapple coconut chia pudding for another tasty option.
This chia and flaxseed pudding recipe is one of my favorite make-ahead breakfasts. It's super simple to make in minutes with a few pantry staples.
I usually top it with bananas, peanut butter, and frozen fruit, but sometimes I add cocoa powder for a chocolatey twist.
This breakfast pudding with chia seeds is not only delicious but also helps you feel full and energized all morning.
Chia and flaxseeds are my go-to ingredients for creamy textures in everything from smoothies to overnight oats, like my coffee chia pudding, applesauce overnight oats, or overnight oats without milk. They're packed with nutrients that boost metabolism, aid with digestion, and are super versatile!
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Why You'll Love This Recipe
- Simple and easy: Made with pantry staples and takes minutes to prepare.
- Perfect for meal prep: Make it ahead of time for a quick, ready-to-go breakfast or snack.
- Allergy-friendly: This recipe is naturally gluten-free, dairy-free, and vegan.
- Versatile: This can be enjoyed as a breakfast, dessert, or snack.
- Healthy: Packed with nutrients like fiber, protein, and omega-3 fatty acids.
- Customizable: Add your favorite toppings for a unique flavor.
Ingredients and Substitutions
- Chia seeds: A rich source of fiber, protein, and omega-3 fatty acids. They absorb liquid and create a creamy, pudding-like texture.
- Ground flaxseed: Another nutrient-dense ingredient, flaxseed is rich in fiber, lignans, and healthy fats. You can use store-bought ground flaxseed or grind it at home.
- Sweetener: I used pure maple syrup, but you can easily swap it for your favorite sweetener like agave or date syrup to suit your taste.
- Vanilla extract: Adds a subtle sweetness and a hint of vanilla flavor to the pudding.
- Plant-based milk: I used homemade almond milk, but feel free to use your favorite, such as soy, oat, or coconut milk, for a rich and creamy base.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Chia and Flaxseed Pudding
Combine. In a jar or bowl, mix the chia seeds and ground flaxseed.
Add liquids. Stir in maple syrup, vanilla extract, and your chosen plant-based milk until the mixture is smooth and free of lumps.
Chill. Cover and refrigerate for at least 1 hour, or overnight for a thicker pudding.
Serve. Top with sliced banana, peanut butter, and your favorite fresh or frozen fruit.
Variations
- Chocolate: Add cocoa powder or a chocolate protein powder for a rich, chocolatey flavor.
- Spiced: Incorporate cinnamon, nutmeg, or ginger for a warm and cozy taste.
- Nutty: Stir in a spoonful of peanut butter or cashew butter for a rich, nutty flavor and an extra dose of creaminess.
- Fruity: Add a splash of fruit juice or pureed fruit for a burst of fruity flavor.
- Protein boost: Incorporate a scoop of protein powder or 1-2 tablespoons of hemp hearts for a more filling and satisfying meal.
- Add yogurt: Mix in a dollop of vegan Greek yogurt for extra creaminess and a tangy flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and add any fresh toppings just before eating.
Top Tips
- Flaxseed prep: You can use store-bought ground flaxseed or grind whole flaxseeds at home in a blender or coffee grinder for maximum freshness and nutrient retention.
- For a thicker texture: Let the pudding refrigerate overnight.
- Sweeten to taste: Adjust the amount of sweetener to your preference.
- Meal prep: Make a large batch and portion it out for the week.
- Make it savory: Omit the sweetened and add a dollop of non-dairy yogurt for a tangy twist and extra creaminess.
Topping Ideas
- Fruits: Bananas, berries, sliced mango, or diced peaches.
- Nuts: Almonds, walnuts, pecans, or cashews.
- Seeds: Chia seeds, flaxseeds, hemp seeds, or pumpkin seeds.
- Nut butter: Peanut butter, almond butter, cashew butter, or Nutella.
- Sweeteners: Maple syrup or agave nectar.
- Chocolate: Chocolate chips or chopped dark chocolate.
- Spices: Cinnamon, nutmeg, or ginger.
- Granola: A handful of granola for added crunch and sweetness.
- Coconut flakes: For a tropical touch.
Frequently Asked Questions (FAQ's)
Yes, you can mix flaxseed and chia seeds! Both are superfoods packed with nutrients like fiber, omega-3 fatty acids, and antioxidants. Combining them can enhance the nutritional value of your recipes while adding a delightful texture and flavor. Whether you're making pudding, smoothies, or energy balls, mixing flaxseed and chia seeds is a great way to boost your nutrient intake.
Yes, you can make chia and flaxseed pudding ahead of time. It's a great meal-prep option. Simply prepare it the night before and refrigerate it until you're ready to eat.
I recommend using ground flaxseed over whole flaxseed because the ground form is easier to digest, ensuring you get all the nutritional benefits. Whole flaxseed may pass through your intestines undigested, which means you won't fully absorb its nutrients. Grinding your flaxseeds is a simple process that can be done in a coffee grinder or blender.
More Chia Pudding Recipes
- Chocolate chia pudding with protein powder and almond milk
- Overnight carob chia seed pudding
- Coconut mango chia pudding
- Berry chia pudding with almond milk
- Vegan blended chia pudding
More Make-Ahead Breakfast Ideas
- Mango overnight oats without yogurt
- Overnight oats with frozen fruit
- Chocolate chip cookie dough overnight oats
📖 Recipe
Chia and Flaxseed Pudding
Equipment
- 1 small jar with a lid
- 1 Spoon
Ingredients
- 2 tablespoons chia seeds
- 2 tablespoons ground flaxseed (aka flaxseed meal)
- ¾ cup almond milk or any plant-based milk
- ½-1 tablespoon maple syrup or sweetener of choice
- ¼ teaspoon vanilla extract
Instructions
- In a jar or bowl, mix the chia seeds and ground flaxseed.2 tablespoons chia seeds, 2 tablespoons ground flaxseed
- Stir in maple syrup, vanilla extract, and your chosen plant-based milk until the mixture is smooth and free of lumps.¾ cup almond milk, ½-1 tablespoon maple syrup, ¼ teaspoon vanilla extract
- Cover and refrigerate for at least 1 hour, or overnight for a thicker pudding.
- Top with sliced banana, peanut butter, and your favorite fresh or frozen fruit.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir well before serving, and add any fresh toppings just before eating.
- You can use store-bought ground flaxseed or grind whole flaxseeds at home in a blender or coffee grinder for maximum freshness and nutrient retention.
- For a thicker texture, let the pudding refrigerate overnight.
- Adjust the amount of sweetener to your preference.
- Make a large batch and portion it out for the week.
- To make it savory, omit the sweetened and add a dollop of non-dairy yogurt for a tangy twist and extra creaminess.
Nutrition
If you try this chia and flaxseed pudding, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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