Chia and Flaxseed Pudding is a delicious low carb and high fiber breakfast. All you need is 5 ingredients and toppings of choice!
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You know I couldn't just make any old chia pudding recipe. I had to take it up a notch by adding in some flaxseeds.
Flaxseeds become very gelatinous just like chia seeds do, making the seeds a seamless addition. That's why the photos look identical to traditional chia pudding.
This recipe is a nice change if you enjoy overnight oats. I know the texture of chia pudding isn't for everyone, but I personally really like it.
I love topping my pudding with Oat Free Chocolate Granola and berries! You can get super creative with the toppings. Nut butters, granolas and fruit are my go-to's.
After you try this recipe, check out my Flaxseed and Coconut Porridge!
Ingredients in this recipe
- unsweetened almond milk or non dairy milk of choice
- chia seeds
- ground flaxseeds
- vanilla or chocolate collagen (this will provide the sweetness in the recipe) - I love using COLLAGEN FUEL® Drink Mix - Vanilla or Chocolate. Don’t forget to use code “FROZENBANANAS” for 10% off!
- ground cinnamon
How to make Chia and Flaxseed Pudding?
- Place the ingredients into a jar with a lid.
- Shake.
- Refrigerate.
- Enjoy!
How long does the pudding last?
You can store the Chia and Flaxseed Pudding in an airtight container in the refrigerator for about 3 days.
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More Healthy Breakfast Recipes
- Hummus Pesto Breakfast Toast
- Spinach Banana Blender Pancakes
- Healthy Oatmeal Banana Muffins
- Air Fryer Egg Bites Recipe
- Pesto Egg Breakfast Sandwich
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Chia and Flaxseed Pudding
Ingredients
- 1 ¾ cups unsweetened almond milk or non dairy milk of choice
- 4 tablespoons chia seeds
- 2 tablespoons ground flaxseeds
- 2 scoops vanilla or chocolate collagen (this will provide the sweetness in the recipe) - I love using COLLAGEN FUEL® Drink Mix - Vanilla or Chocolate. Don’t forget to use code “FROZENBANANAS” for 10% off!
- ½ teaspoon ground cinnamon
Instructions
- Place the ingredients into a jar with a lid.
- Shake the jar to make sure everything is well incorporated.
- Refrigerate for at least two hours. Overnight is best.
- Divide into two portions, add toppings of choice and enjoy!
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Amy
I make this for breakfast everyday during the week. It has become a staple for me. I actually like it better than oatmeal which is bizarre. Thank you for the recipe!
I'm so glad you like it, Amy! 🙂