In need of an effortless yet nutritious breakfast or snack? Let me introduce you to the easiest 3-ingredient chia flax pudding you could make! This creamy pudding is a breeze to throw together and is packed with essential nutrients to kickstart your day.
You Will Love This Recipe
- It's super easy: With just three straightforward ingredients and no cooking involved, you can meal prep a satisfying breakfast that'll keep you fueled on the busy mornings to come.
- It's customizable: Take this basic recipe and add your favorite toppings or mix-ins, creating your new fav healthy breakfast or snack.
- It's incredibly nutritious: The magic here lies in the combination of chia seeds and flax seeds. Each serving of this pudding boasts 6 grams of fiber and 7 grams of plant-based protein. Plus, this recipe caters to a wide range of dietary needs: gluten-free, vegan, and free from the top 8 allergens!
What is Chia Pudding?
For those new to chia pudding, chia pudding is a creamy concoction made by mixing chia seeds with a liquid, allowing those tiny seeds to work their magic and create a gel-like texture. It's somewhat similar to overnight oats, offering an easy way to prep a fuss-free breakfast at night and wake up to a creamy breakfast pudding in the morning. While chia seed pudding is tasty on its own, many enjoy adding their favorite toppings, mix-ins, and sweeteners to personalize it.
Why Chia and Flaxseeds?
Chia seeds are well-loved for their ability to create that magic creamy texture. Flaxseeds can also thicken to a pudding-like consistency, though they have a more robust nutty flavor. Both seeds are rich in fiber and omega-3 fatty acids, though flax seeds boast more cancer-fighting antioxidants. Thus, combining both can result in an antioxidant-rich, but not overly assertive tasting, chia flax pudding recipe!
Ingredients and Substitutions
- Chia seeds: Opt for black or white whole chia seeds.
- Ground flaxseeds: Opt for ground flax, sometimes called flax meal. Using ground flax helps your body to absorb the nutrients past the insoluble fiber of the seed coating. If you have only whole flaxseeds on hand, you can give them a quick pulse in a coffee grinder or food processor.
- Sweetened vanilla flavor plant-based milk: Using already sweetened and flavored milk keeps this recipe down to three simple ingredients, but feel free to use your preferred milk and sweeten to taste. For this recipe, oat or original soy milk are my favorites to use.
To start, add milk to a glass jar. Then, add the flax and chia seeds. Use a fork to mix the seeds into the milk until it appears evenly combined.
Then, place the container into the refrigerator for at least two hours for the best results or up to 5 days. When you're ready to dig in, remove it from the fridge, add any toppings you'd prefer, and enjoy!
While the basic recipe is a winner on its own, you can elevate it with toppings, layers, or mix-ins:
- Fresh fruit
- Nut butter (like peanut or almond)
- Extracts (vanilla or almond)
- Cocoa powder
- Chocolate chips
- Protein powder
- Liquid sweeteners (vegan honey or maple syrup)
- Jams or jellies
Here are some fun flavor combinations to try:
- Banana bread pudding: Mashed banana, almond butter, and chopped pecans.
- Apple cinnamon pudding: Chopped apple, cinnamon, and hemp hearts.
- Creamy berry pudding: Layer in yogurt and fresh berries.
In general, I like to add something fresh, something for crunch, and something creamy.
Make Ahead: To achieve the perfect pudding consistency, let your chia flax mixture sit in the fridge for at least 2 hours, or better yet, prepare it the night before for a hassle-free weekday breakfast.
Storage: Pop your chia flaxseed pudding into an airtight container. It'll keep well in the fridge for 3-5 days or up to 3 months in the freezer. When thawing, do so slowly in the fridge overnight. Consider adding your chosen toppings after thawing to maintain their texture.
- If you prefer non-liquid sweeteners, mix them with the chia seeds and milk to ensure they dissolve fully.
- If you dislike the chia seed texture, try blending the pudding for an ultra-smooth experience.
- Stirring works better than shaking when using mason jars for less mess in the lid!
- Eco tip: Store your flaxseed meal in the freezer for a longer shelf life and to prevent the degradation of all those healthy fats and antioxidants.
While chia pudding is delicious and nutritious in its own merit, adding flaxseeds can add more copper, potassium, and antioxidant lignans. I love chia pudding and chia flax pudding, so switching things up here and there provides some diversity of nutrients!
While you technically can use whole flax, I wouldn't recommend it as your body cannot digest whole flax seeds well and the ground flaxseeds have a better texture. You can use a spice or coffee grinder, mortar and pestle, or food processor to make your own flaxseed meal.
Each serving of this chia flax pudding contains about 2 grams of the omega-3 fatty acid alpha-linolenic acid, which exceeds the recommended amount for all ages.
3-Ingredient Chia Flax Pudding
- Add milk to a 6-8 ounce jar or other container. Then, add the chia and flax seeds.
- Using a long-stem fork, briskly whisk the seeds in the milk.
- Seal the container and refrigerate the pudding for at least 2 hours, overnight preferred.
- When ready to serve, remove the lid, add desired toppings, and enjoy.
- The chia flax pudding lasts in the refrigerator for up to five days.
- Nutrition facts will vary based on toppings, substitutions, and brands.