Flaxseed Pudding

Author: Katie

A healthy breakfast that comes together in no time and is great for meal prep! It's also super versatile and can be modified to suit a whole30, keto or a low-carb diet.

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4.89 from 9 votes

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Prep Time: 5

Soaking TIme: 1

Total Time: 1 5

Course: Breakfast

Cuisine: International

Servings: 1

Ingredients

¼ cup (ground) flaxseeds *if using whole, blend them in a coffee grinder or blender
2 tablespoon maple syrup
½ cup plant milk or other milk of choice *oat milk, soy milk, regular cow's milk...
pinch of salt (optional)

You can find detailed step-by step-photos above the recipe card.

Instructions

If using whole flaxseeds, put them into a blender, food processor or coffee grinder and blend until you end up with finely ground flaxseeds.
Place the ground flaxseeds, milk of choice, sweetener and salt into a bowl.
Stir to combine. Then set aside for at least 1h or overnight to thicken.
Add your toppings of choice (fresh fruit, dried fruits, nuts, almond butter, more maple syrup, chocolate chips...) and enjoy!

Video

Notes

Texture: If you prefer a thinner consistency, add 1-2 tablespoon of milk before serving.
Grab-and-go: If you want to prepare this as a grab-and-go breakfast, combine the ingredients in a mason jar or container with a lid. Add your toppings only shortly before serving.
Vegan: This recipe is vegan if you choose to use a non-dairy milk such as soy, oat or almond milk.
Whole30: Skip the maple syrup and use unsweetened apple sauce or a mashed banana as a sweetener.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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