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Vegan Flaxseed Pudding

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This vegan flaxseed pudding recipe is a quickstart weekday breakfast! The quick & dirty… It’s incredibly speedy to put together, requires only 4 ingredients and it’s healthy! Flaxseeds provide substantial dietary fiber, plant-based omega 3’s, and lignans.

This is a great low carb / keto vegan breakfast recipe that is easy to make and easy to switch up with different variations based on the season and what you’re craving!

Flaxseed pudding topped with fruit for a healthy vegan breakfast!

Flax Pudding

If you’re a fan of chia pudding, you’re gonna be fast friends with this. Flaxseed pudding is very similar in texture but packs a more pleasant flavor profile!

This recipe is incredibly flexible; you can easily add sweeteners, adjust the texture, and dress it up however you please. My personal favorite is including some vegan yogurt, chopped nuts, and fresh fruit for a SUPER healthy and filling flaxseed breakfast recipe.

Also. Flax pudding has a milder and nuttier flavor than chia pudding, which let’s be honest we’re all happy about. Plus, flaxseeds are nearly half the price where I live. #winning

If you are looking for more flaxseed or keto-friendly recipes, you’re gonna need to take a look over here: Blackberry Jam

Flaxseeds in a measuring cup to make flax pudding.

Flaxseeds v. Flaxmeal

Before we jump into the recipe I want to answer the most common question I get about this recipe… flaxseeds, flax meal, ground flax- what’s the difference? Should I buy whole flaxseeds or flaxseed meal?

Flaxseeds- the whole seed, these are commonly found in two varieties: brown flax seeds and golden flaxseeds. Both work interchangeably in this recipe. Gold flaxseeds are more mellow in flavor, so I usually opt for those.

Flax meal- this is simply a convenient option for you to buy pre-ground flaxseeds. The seeds have been milled and are no longer whole. I recommend storing flaxseed meal in the refrigerator. It’s painfully simple to save money via making your own flaxseed meal at home!

Ground flax- another name for flaxseed meal!

Are flaxseeds and flaxseed meal the same thing? Flaxseed meal is the result of processing or milling whole flaxseeds into a meal or coarse flour. Flaxseed meal needs to be stored in the refrigerator to retain maximum freshness and nutritional value. Flaxseed meal is easy to make at home with a food processor or blender and has a variety of uses in the kitchen.

Homemade flaxmeal from whole flaxseeds.

How to make your own Flaxseed meal

Let’s talk about how to make flaxseed meal from whole flaxseeds! Flaxseeds are incredibly affordable and easy to source at your local grocery store- we usually purchase flax seeds in the bulk bins and make our own flax meal at home.

All you need is a blender, food processor, or even a coffee grinder! It’s easy and saves you money! I usually make a batch of this and store in the fridge to use as needed.

Simply add flaxseeds into your blender/ food processor and let it run for +/- 30 seconds! After 30 seconds use a spatula to scrape the sides and bottom of your blender to thoroughly mix the flaxseeds and blend for an additional 30 seconds.

Depending on the quantity you process, you may need to scrape the sides of the blender several times, scraping every 30 seconds or so and checking to see if any whole seeds remain. If so, blend for another 30 seconds and check again.

If you are following a keto or low-carb diet there are a ton of great flaxseed recipes out there. Making your own flaxseed meal is easy to do- just be sure to store it in the fridge! (We even store our whole flaxseeds in the fridge.)

Put whole flaxseeds into a blender to make your own flaxmeal!

We prefer using flaxseed meal over whole flaxseeds in most vegan or keto flaxseed recipes for several reasons:

  • Flaxseed meal has stronger gelling properties than whole flaxseeds! Flax meal is a more powerful thickener.
  • If the flaxseeds are ground into flaxmeal, it’s easier for your digestive system to process and absorb the nutrients from the flaxseeds.
Hold Up: Chocolate Flaxseed Pudding… An Easy Keto Dessert!

Ok! Our go-to for flax pudding is to have this for breakfast as it’s easy to add in other ingredients and change up the flavor. However, I’ve been trying to watch my carbs and sweets so I’ve been turning this into a keto dessert and yes it works, think: chocolate pudding!

Here’s how you turn this into a dessert: Make the flax pudding recipe as listed and add 1-2 tablespoons of cocoa powder, depending on your carb/nutrition needs. You can also top this with berries, or add some finely ground coffee/ espresso powder to the mix. The options are endless! This is an easy vegan keto dessert!

You could swirl in some peanut butter, almond butter, or coconut butter and call it good!

Trader Joes sells cocoa powder for a super affordable price- it’s $2.99 where I live. If I’m craving chocolate this totally does the trick!

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flaxseed pudding for breakfast

Vegan + Gluten-Free Flaxseed Pudding

★★★★★ 4.7 from 19 reviews
  • Author: Adriana
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Recipe
  • Method: Cold Prep
  • Cuisine: Vegan, Gluten- Free, Low carb
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Description

Hi, FOUR WORDS: Low carb healthy breakfast. This is an easy to prepare healthy breakfast option for those busy mornings when you’re trying to get yourself fed and out the door. It’s great for meal prep and easy to customize!


Ingredients

Scale
  • 1 cup flaxseeds, ground
  • 2 cups alternative milk of your choice- or even water if you’re in a pinch! (I used almond milk here)
  • Optional: sweetener of choice, 2-3 dates pitted and diced, 1 mashed banana, 1 TB honey or maple syrup
  • pinch of salt

Check out this sugar-free blackberry jam! It’s made with flaxseeds also.


Instructions

  1. Combine the ground flaxseeds and milk together in a bowl.
  2. Add a pinch of salt and your sweetener of choice (optional).
  3. Wait 30-60 minutes in the fridge or overnight for this to set to a pudding like consistency.
  4. Alternatively, you could blend whole flaxseeds + all other ingredients in a blender for 30-60 seconds, then portion and refridgerate until set.
  5. Top with all your favorites and enjoy!

Notes

* Top this with yogurt, granola, fresh fruit and chopped nuts for winning health & flavor combinations! I love vegan vanilla yogurt with chopped strawberries, bananas, and hazelnuts! Think: blueberry + chocolate chip for a classic combo or mango & pineapple with macadamia nuts for a tropical summer twist!

* You can adjust the final texture of this recipe by altering the amount of liquid. Want this in a thinner, more porridge-like consistency or ultra thiccccc and hearty? You can make that happen. Add more liquid for a thinner consistency or less to thicken things up! You do you, friends.

* You can also portion this out into individual containers before you let it set. Tupperware to easily take breakfast with you on the go or stemware to start your day off feelin’ regal, you’ve got options and you know how to use them!

Keywords: Breakfast, Low Carb, Flaxseeds, Vegan

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Flaxseed pudding, it’ll make your breakfast brighter

You guys know I’m here for that Organic v. Conventional life. Here’s the price breakdown on this recipe (where I call home).

ORGANIC

  • Flax seeds $1.99
  • Nut milk $2.49

Total cost for 4 servings: $4.48

CONVENTIONAL

  • Flax seeds $.99
  • Nut milk $.49

Total cost for 4 servings: $1.48

I want to know how much you love this recipe! If you think of any drool-worthy variations, drop ’em in the comments!

Next Post: Turmeric Black Pepper Tincture »

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  1. Reggie

    07/30/2019 at 8:32 pm

    This is making me so hungry for breakfast!! That’s pretty cool you have a price comparison as well.

    ★★★★★

    Reply
    • Adriana

      08/03/2019 at 4:53 pm

      Thanks!

      Reply
  2. Marylynn Bernard

    08/04/2019 at 2:58 am

    I tried your flaxseed pudding recipe and was very pleased with results. I toped mine with strawberries and it was super yummy. I was surprised there was so much protein in the pudding an added plus. = )

    Reply
    • Adriana

      08/17/2019 at 10:31 am

      Glad you liked it Marylynn!

      Reply
  3. Judi Baine

    11/16/2019 at 4:01 pm

    Do you ever combine flax seeds and chia seed for a pudding? If so what are the measurements? Thank you.

    Reply
    • Adriana

      11/17/2019 at 6:26 pm

      Hi Judi– Yes, thanks for asking so others can see! Chia seeds have a stronger gelling ability, so if you stick with a 1:2 ratio seeds to liquid the pudding will be quite thick. If you do 1/2 cup flax and 1/2 cup chia I would use 2.5 cups milk. Also when using chia seeds we usually do not grind them, we use them whole! Grinding flax or chia increases their gelling powers, as whole chia seeds already thicken things up a LOT we usually don’t bother!

      Reply
  4. Jenna

    01/25/2020 at 6:13 am

    I tried this and it was great! How long does it stay in the fridge though?

    ★★★★★

    Reply
    • Adriana

      01/25/2020 at 8:20 am

      Thank for the review Jenna! I appreciate the feedback.

      I sometimes make a big batch of this on a Sunday and have it for breakfast during the week—- so 4/5 days in the fridge has been no problem for me!

      Reply
  5. Larissa Gonsalves

    02/01/2020 at 10:15 am

    Before I try this out , I’d like to know if I cld use yoghurt or kefir with flaxseed & chia instead of milk?

    Reply
    • Adriana

      02/01/2020 at 12:49 pm

      Hi Larissa–

      Yes, absolutely. I usually use flax and milk/water THEN add in yogurt to have multiple textures at play. Kefir would be a fantastic substitution as it has a thinner, more liquid consistency. I would mix the kefir + flaxmeal and let it sit in the fridge for 20-30 minutes, then if the consistency is too thick thin it with a touch of kefir/ too thin add another tablespoon of flaxmeal until you find your perfect ratio. LOVE the kefir idea– please report back and let me know how it goes!

      Reply
  6. Virginia

    02/16/2020 at 9:18 am

    I am going to give this a try this week. Thank you for this post I’ve been looking for low carb alternative to oatmeal which messes my stomach up.

    Reply
    • Adriana

      02/17/2020 at 4:05 pm

      Virginia, this flaxseed pudding is great. Some readers have told me they have warmed this and eaten it that way. However, if you’re specifically looking for hot ‘oatmeal’ try this: Flaxseed oatmeal We made this recipe as part of our flaxseed series- it’s also low carb!

      Reply
  7. Jae

    02/17/2020 at 6:50 pm

    Wonderful evening snack! (added cocoa powder, vanilla and a sprinkle of nutmeg- delish! )

    ★★★★★

    Reply
  8. Becca Fitzpatrick

    02/18/2020 at 10:05 am

    I make this for my husband and me several times a week. Usually for breakfast, b with monkfruit and melted lilys chocolate chips, this is the PERFECT fix when we need something sweet at night!

    ★★★★★

    Reply
  9. Alycia

    02/18/2020 at 7:11 pm

    ★★★★★

    Reply
  10. Tanya

    02/28/2020 at 12:46 am

    Used 1/2 chia seeds and 1/2 flax seeds in this with some yogurt and almond butter. Can you freeze it? I want to make them for the week but just freeze them.

    ★★★★★

    Reply
    • Jen D

      07/11/2021 at 11:29 pm

      This is a fantastic recipe! The post is very informative too as I am a noob to vegan recipes. Thank you!
      My grandmother always had chocolate pudding in fridge when I was growing up and I miss it so much. I tweaked this a bit to make it a thick creamy chocolate pudding and it is not disappointing! I added 2 TB of the cocoa powder, 1 TB of honey, two avocados, and a little extra soy milk. Thick and chocolatey. It is making me very happy!
      I will definitely be trying this recipe with other variations.

      ★★★★★

      Reply
  11. Kayley

    02/28/2020 at 1:32 am

    Used almond milk and cinnamon + vanilla extract. Thanks!

    ★★★★★

    Reply
  12. Maria

    03/10/2020 at 11:46 am

    I made this with full fat coconut milk and topped it with pomegranate seeds and it was really really wonderful. I loved the consistency. Thank you for the idea, I found your recipe while looking for a way to use up some leftover flax seeds.

    Reply
    • Adriana

      03/10/2020 at 8:37 pm

      Thanks for letting me know, Maria!

      Girl—- that coconut + pomegranate combo sounds stunning.

      Reply
  13. Brandi

    03/10/2020 at 8:11 pm

    I’ve made this a few times and let it thicken in the fridge for a few hours or overnight. The texture is really nice! Chia pudding to me can be really weird and gooey- this was way, way better!

    ★★★★★

    Reply
  14. Mallory

    03/20/2020 at 5:10 am

    Used nuts on top for texture and stirred in some fruit jam. 5 stars

    ★★★★★

    Reply
  15. Anonymous

    03/28/2020 at 12:19 am

    I just had it as breakfast for every day this week at work (with teaspoon of nut butter) just perfect start of the day! Thanks for a great recipe! Lots of love from Czechia ??

    ★★★★★

    Reply
  16. Monica

    04/11/2020 at 11:23 am

    I had a bag of flaxseeds in the fridge that I only ever use to make a flax egg for baking. Well now, I’m going to be making this 🙂 This is a really flexible and fast breakfast.

    ★★★★★

    Reply
  17. Lisa Mishaga

    05/07/2020 at 3:03 pm

    I made both chia seed pudding and flaxseed pudding but the flaxseed one didn’t gel. I used honey as a sweetener.. Do you think it could be because I used coconut milk?

    Reply
    • Adriana

      05/07/2020 at 3:15 pm

      Interesting, I’ve never had this happen! Ground flaxseeds have stronger gelling properties than whole flaxseeds. Your flaxseed pudding isn’t ruined!!! Try stirring in another few tablespoons of flaxseed meal and popping it in the fridge for an additional 1-2 hours 🙂

      What was your ratio of flaxseeds to coconut milk? Were they ground flax or whole flax?

      Reply
    • Gerry

      08/23/2020 at 1:19 pm

      Can this be warmed or maybe warm it while making? In the morning I like hot breakfasts but don’t know it would mess up the consistency.

      Thanks!

      Reply
      • Adriana

        08/23/2020 at 1:27 pm

        Hey Gerry–

        I think this would heat up just fine… The only issue I foresee is it thickening too much, so maybe add a skosh extra liquid 🙂 Or take a looksie at flaxseed oatmeal which is intended to be a hot breakfast!

        Cheers,
        Adriana

        Reply
  18. Drew

    07/24/2020 at 4:21 pm

    How can I hide the extremely strong plant flavor in this recipe? I used 1 cup of cacao powder, 2 tsp vanilla extract, almost a cup of honey when making it and the plant flavor was extremely overbearing. After letting it set I added several tablespoons of homemade chia jam and peanut butter to it, but the plant flavor was so overbearing I couldn’t even taste the chocolate, jam, or peanut butter.

    ★

    Reply
    • Adriana

      07/26/2020 at 6:55 pm

      Hi Drew!

      Hmmm, what amount of flaxseeds did you use? Flaxseeds can indeed have a green or vegetal taste, but a small amount of sweetener of cocoa powder usually does the trick! Golden flaxseeds have a slightly more mild flavor than the brown variety, that may help. Depending on the size batch you made, 1 cup of cacao powder might be too much– it can leave a very bitter aftertaste!

      Last resort, I’d say try adding a fruit puree as the natural fruit flavors and sugars will help mask any bitter or ‘plant’ taste!

      Reply
  19. Natalie

    08/01/2020 at 2:37 am

    I finally found a healthier treat that subsides my ice cream cravings! I cut the recipe in half, used unsweetened almond milk, 2 dates, and 1/2 tsp vanilla. This was SO good I texted a friend to pass on the recipe. My teenage son also loved it! I can’t wait to try out different flavors. Thank you for sharing this recipe!

    ★★★★★

    Reply
    • Adriana

      08/01/2020 at 12:32 pm

      Happy to hear this Natalie! Thanks for leaving us a review!

      Reply
  20. Lydia

    11/08/2020 at 4:06 pm

    Love this for a low carb breakfast!!!

    ★★★★★

    Reply
  21. Adriana

    05/18/2021 at 12:11 pm

    Yes indeed! It will have a thicker consistency most likely.

    Reply
  22. Adriana

    05/18/2021 at 12:31 pm

    Hey Jasmin!
    It’s an estimate with a nutrition tool but I’ll take another glance. Thanks!

    Reply
  23. Adriana

    05/18/2021 at 12:41 pm

    Hey Melanie, 1 cup whole flax is actually more than 1 cup when ground. Depending on the flax you have and how you grid it (blender/bullet/fp etc) it may end up more like 1 cup whole seeds = 1.5 cups ground!

    Reply
  24. Bethany

    03/01/2022 at 1:08 am

    I made this and it’s really surprisingly delicious. However, I’m wondering if you calculated the number of tablespoons in a cup of flax seeds correctly. There are 16 tablespoons in a cup, so this recipe uses 4 tablespoons of flax seed per serving. The flax seeds I use contain 45 calories per tablespoon, so just the flax seeds alone would have 180 calories. Using oat milk, 2T of cocoa powder, and flax (no sweetener except stevia), my pudding ended up with 9.5g protein, 9g fiber, and 235 calories per serving–which I consider a great nutritional profile regardless!

    ★★★★

    Reply
    • Bethany

      03/01/2022 at 1:23 am

      I just read your reply to Adriana about 1 cup whole seeds equaling 1.5 cups ground. I should’ve read more carefully! I think this would probably explain the difference in nutritional profiles between mine and yours, since I used whole seeds too. Sorry about that! I’ll adjust accordingly if I make this again.

      ★★★★★

      Reply
  25. Morgan Janse van Rensburg

    04/07/2022 at 5:07 am

    It was really nice, I, however, did one cup of soy milk and one cup of strawberry juice, then a sweetener isn’t needed

    ★★★★★

    Reply
  26. Jamie

    11/16/2022 at 6:03 pm

    I love LOVE easy – delicious, meals, and this stuff here falls right into both categories. I served mine (to myself) with a few dollops of homemade whip cream, and some perfectly plump blueberries….it was reeeealy good! Cant wait to try it with some yogurt and experiment with different toppings. Thanks so much for not keeping this recipe a secret!😘😘😘

    ★★★★★

    Reply

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