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–+ servings
Three jars of flaxseed pudding topped with berries and sitting on a brown cutting board.

Flaxseed Pudding

Kaleena Martinez
A creamy, no-cook flaxseed pudding made with 5 simple ingredients. Ready in 5 minutes, sets in the fridge, and works as a make-ahead breakfast or a healthy snack.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 4 servings

EQUIPMENT NEEDED

  • Large mixing bowl
  • Whisk
  • Measuring spoons and cups

Ingredients
  

  • 2 cups unsweetened dairy-free milk
  • 1 cup ground flaxseeds
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions
 

  • Whisk the milk and ground flaxseed together in a large mixing bowl until no dry pockets remain.
  • Add the maple syrup, vanilla extract, and cinnamon, and whisk to combine.
  • Let sit for 5 minutes, then whisk again to break up any clumps.
  • Divide into jars or leave in the bowl, cover, and refrigerate for at least 1 hour (up to 24). It's ready when a spoon dragged through leaves a trail that holds its shape.
  • Top with your favorite toppings just before serving.

Notes

  • Sub in honey or agave for the maple syrup, and any milk you like for the almond milk.
  • No cinnamon? Pumpkin pie spice, nutmeg, or allspice all work.
  • Stir well before eating if the pudding thickens more than you'd like, a splash of milk loosens it right back up.
  • Store in an airtight container in the fridge up to 3–4 days, or freeze up to 2 months.

Nutrition

Calories: 199kcalCarbohydrates: 16gProtein: 6gFat: 14gSaturated Fat: 0.003gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 93mgPotassium: 381mgFiber: 8gSugar: 7gVitamin A: 1IUVitamin C: 0.02mgCalcium: 117mgIron: 3mg

*nutrition information is an approximate

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