Typically chia seeds need to sit in milk for half the day to overnight to form a pudding consistency. When ground flaxseeds are combined with milk, the pudding starts to set within 30-60 minutes- that’s all!
Flaxseed Pudding Nutrition
Flaxseed pudding is ultra heart healthy! It is packed with plant protein, fiber, and omega-3s- a perfect nutrition combo for an anti-inflammatory and heart healthy food!
First things first, it is important to use ground flaxseed a.k.a. flaxseed meal because your body will not fully digest the flaxseed when it is whole. If you buy the seeds whole, you can grind them in a coffee grinder or flaxseed mill. Flaxseed is preserved best when kept in the freezer or refrigerator.
Since I used soy milk, it is a vegan recipe. Any other milk can be used, although if you have heart disease or diabetes, I would caution you from using whole milk or coconut milk since they both have a high saturated fat content.
With the addition of unpeeled apples and walnuts atop the pudding, that adds extra fiber. Walnuts are also providing additional omega-3s, which help to lower triglycerides (a common fat in the blood) and raise HDL (the good cholesterol).
And lastly, the cinnamon adds a touch of natural sweetness with extra antioxidant/ anti-inflammatory properties.
What You’ll Need
- ground flaxseed (flaxseed meal)
- unsweetened soy milk (or any milk)
- maple syrup (or any other sweetener)
- vanilla extract
- chopped walnuts
- lemon juice
- mason jar or some other type of container
- measuring cups
- measuring spoons
- spoon for stirring
- small skillet
How to Make Flaxseed Pudding
The base of flaxseed pudding is so simple. All you need is ground flaxseed and milk. What you add next is what makes it pop!
First, spoon the ground flaxseed into the mason jar or another container. Then, pour in the milk. I prefer to use unsweetened soy milk since it has a good protein content and mild flavor.
Next, add the sweetener. Maple syrup is my sweetener of choice, but any other sweetener could be used. You could also opt for a sweetened soy milk or other milk, but I prefer to keep the added sweetener content low with adding just 1 teaspoon of maple syrup, which is equivalent to 4 grams of sugar.
Next, add the vanilla extract for a hint of vanilla. Stir it all up, close the container and refrigerate the flaxseed pudding for at least 30-60 minutes or until it forms into a pudding consistency.
While the flax/milk mix is chilling, prep the topping! Toasted apples, cinnamon, and walnuts is what makes this flaxseed pudding explode with flavor!
First, dice half an apple. I prefer to use a honey crisp apple, but any type of apple will work. Be sure to keep the peel on the apple because that is where most of the fiber is. Set chopped apple aside.
In a skillet over medium heat, the chopped walnuts. Gently toss the walnuts until they are nice and toasty for about 1-2 minutes. Then, lightly drizzle the walnuts with just a splash of maple syrup.
Next, add the diced apple to the walnuts. Flip the apple on both sides until golden, 2-3 minutes.
Sprinkle on the cinnamon and squirt just a bit of fresh lemon juice. And that is what makes the flaxseed pudding explode with flavor!
After the apples and walnuts cool, add it to the flaxseed pudding. And after it has been at least 30-60 minutes, enjoy the pudding!
- Only use ground flaxseeds or flaxseed meal in this recipe. However, if you buy the seeds whole, you can grind them in a coffee grinder or flaxseed mill.
- Any milk can be used in this recipe. If you don’t want to use soy milk, I recommend almond milk, cashew milk, oat milk, pea protein milk, flax milk, hemp milk, non-fat dairy, or 1% dairy milk to keep it heart healthy.
- Any sweetener other than maple syrup can be used. Others that work well include: agave syrup, honey, or date syrup. If you want to use a calorie free sweetener, try stevia or monk fruit.
- Any nut can take the place of walnuts if you are allergic or not a fan. Perhaps try sliced almonds, pistachios, pecans, or pine nuts.
When is a good time to eat flaxseed pudding?
Pretty much any time is a good time to eat flaxseed pudding! Flaxseed pudding makes for a great breakfast, snack, or dessert.
Flaxseed makes for a well-balanced breakfast since it has a good amount of fiber, protein, and healthy fats. It will stay with you until the next meal. It is also low in added sugar too.
Even though flaxseed pudding is not super sweet, it has just enough natural sweetness to qualify for dessert.
Make ahead/ storage tips
Flaxseed pudding can be made a day ahead or in as little as 30 minutes prior to serving time.
Store it in an airtight container in the refrigerator.
Flaxseed pudding should be consumed within 3 days of preparing it.
Do you think you’ll try it? Please let me know what you think! I love getting feedback 🙂
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Now that you have flaxseed on hand, you’ll need to know what else to do with it! Check out these ideas:
Flaxseed Pudding with Apples, Cinnamon, & Walnuts
- mason jar
- measuring cup
- measuring spoons
- 1/4 cup flaxseed meal
- 1/2 cup soy milk, unsweetened
- 1 teaspoon + drizzle maple syrup 1 teaspoon for pudding base, light drizzle on walnuts while toasting
- 1/2 teaspoon vanilla extract
- 2 tablespoons walnuts chopped
- 1/4 teaspoon cinnamon
- 1/2 teaspoon lemon juice
- 1/2 apple with peel
- In mason jar, combine flaxseed meal, milk, maple syrup, and vanilla extract.
- Stir mixture well, seal lid, and refrigerate mixture for at least 30 minutes.
- Chop 1/2 an apple, leave on the peel. Set chopped apple aside.
- Over medium heat, add walnuts to the skillet. Drizzle just a touch of maple syrup over walnuts. Toast walnuts on both sides for about 1-2 minutes.
- Add the chopped apple to the toasted walnuts. Toast the apple on both sides until golden, 2-3 minutes.
- After turning off the heat, add the cinnamon to the walnuts and apple.
- Let the topping cool. Then scoop the topping over the flaxseed pudding. Refrigerate the pudding until it has set.