Our flaxseed pudding is simple to make, loaded with omega 3 fatty acids, high in fibre and super tasty! It makes for an energy packed breakfast, that's easily prepped the night before for a quick start to the day. This also makes for a fantastically versatile dessert as your options are almost limitless when it comes to what fruit, nuts and seeds you can pair it with.
My kids love meals like this, as well as our Chia and Flaxseed Pudding. It's a great way to make sure they're getting those brain and heart healthy omegas in to their diets.
Our toddler also enjoys helping out with adding the fruit between the layers of flaxseed pudding.
What You'll Need
- Ground Flaxseed - It's important here to use Ground Flaxseed and not whole. This is due to the fact they are more nutritionally bio-available once ground. Our bodies can't break down the outer casing easily. Ground Flax is usually another easily accessible product from wholefood or health stores. You can purchase this from multiple places online by simply searching in Google.
- Maple Syrup - This can be subbed out for Agave Syrup if needed. I like to use Maple Syrup for its flavour, and the fact that it contains vitamins, minerals and antioxidants. In particular it has high amounts of Zinc, and Manganese - a mineral essential for healthy brain and nervous system function.
- Plant Milk - You can use any Plant Milk, we choose to use Soy in this recipe but we often just use whatever we have in the fridge - Almond, Cashew or Coconut have all been used and worked the same. Alternatively, we have a Cashew Milk recipe if you'd rather make your own.
- Vanilla Extract - This can be subbed for vanilla paste or fresh vanilla seeds depending on what you have at home.
Fruit and nuts
- Blueberries - Blueberries are sweet, nutritious and wildly popular. Often labeled a superfood, they are low in calories and incredibly good for you. In fact they're one of the most nutrient dense berries you can get.
- Kiwi - Kiwis give this breakfast a tasty tropical twist along with the passionfruit. They are also another great source of vitamins and minerals. Plus they are high in antioxidants that are known to help with supporting healthy skin which is something a lot of us want to keep in good condition.
A little known fact about Kiwis, and not one I've tried myself, but you can actually eat them with the skin on. Something I've seen my Dad do, but makes my tongue feel a little funny, so personally I'll steer clear. But you do you.
- Passionfruit - Passionfruit contains a small amount of iron, with a big dose of Vitamin C, which is well known to increase iron absorption. Not only that, they're absolutely bursting with flavour.
- Pecans - Commonly used in desserts such as pecan pie, or candied and eaten as a snack. Pecans are a tree nut that's rich in a lot of nutrients. Zinc is key mineral found in pecans, and it’s necessary for immune function, as well as cell growth and brain function.
- Mixing Bowl
- Sharp knife (for cutting the fruit)
- Chopping Board
- Whisk or fork
How to make the pudding
- Combine the Flaxseed, Plant Milk, Maple Syrup and Vanilla Extract in a bowl.
- Stir together, using a whisk or fork, until well combined.
- Leave for half an hour in the fridge, to allow the Flaxseed to soak up all of the liquid.
- Remove the pudding from the fridge.
- Stir well.
Hint: If it's feeling a little too thick, add in 1-2 tablespoons of plant milk to loosen it a little. If it's not quite thick enough yet, you can pop it back in the fridge for a further 10 minutes. If you still have a thin pudding after the extra setting time, stir another 2 tablespoons of ground flaxseed in to your pudding mixture, and return to the fridge for 5 minutes.
- In a jar like the one pictured above (wide mouth mason jar), or in a glass or a serving bowl, layer the fruit and pudding as desired.
Substitutions & Variations
You can use any fruit and nuts that you like or have to hand. This flax pudding also works really well with ½ teaspoon of ground cardamon stirred through.
- Nut-free - Use seeds in place of the Pecans. Pumpkin and sunflower seeds are a great replacement.
Our flaxseed pudding is best made on the day of eating. Alternatively you can make it the night before as meal prep for breakfast the next morning.
We wouldn't recommend freezing this pudding though.
Once set in the fridge, if you find that your pudding is too thick, add 1-2 tablespoons of plant milk and mix well. Or if you find that its a little too runny, add in another 1-2 tablespoons of flaxseed, stir well, and place back in the fridge to set for a further 10 minutes.
If you're not a huge fan of Flaxseed, you can use Chia Seeds instead.
Other breakfast ideas
For a more leisurely breakfast maybe Banana Pancakes and Cashew Cream or perhaps Hashbrowns. For a breakfast before work or school you could try our Chia and Flaxseed Pudding or maybe a Weetabix Medley? For those mornings when you've just got no time and its a breakfast on the run, then how about our Banana and Pecan Muffins. Take a look and see, they're all recipes that we love and all of them are tried, tested and enjoyed by our whole family.
- Chopping Board
- Glass or Plastic Bowl
- Sharp Knife
- Whisk or fork
- 1 cup Ground Flaxseed
- 2 cups Plant Milk
- 2 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ cup Blueberries
- 2 Kiwis
- 2 Passionfruit
- ¼ cup Chopped Pecans
- Combine the Flaxseed, Plant Milk, Maple Syrup and Vanilla Extract in a bowl. Stir together thoroughly using a whisk or fork.1 cup Ground Flaxseed, 2 cups Plant Milk, 2 tablespoon Maple Syrup, 1 teaspoon Vanilla Extract
- Place the bowl in the fridge for half an hour, to allow the Flaxseed to soak up all of the liquid and turn in to a pudding like consistency.
- Remove the bowl from the fridge and stir the pudding well.
- In a wide mouth mason jar, or in a serving bowl, layer the fruit, pecans and pudding as desired.½ cup Blueberries, 2 Kiwis, 2 Passionfruit, ¼ cup Chopped Pecans