Chia pudding is sooooo last year amirite?!
In school, we learn about the importance of variety in our diet, and after making batch after batch of chia pudding this fall, I was feeling a little stuck and anything but varied. So, when I had the chance to work with BareOrganics, I immediately knew I wanted to make flaxseed pudding with their organic ground flaxseed.
Turns out, it’s a super easy swap! Flaxseeds have a similar nutrient profile to chia seeds, making them a great source of healthy fats, antioxidants, vitamins, minerals, and fiber. Flaxseeds also contain protein, lignans, and the essential fatty acid alpha-linolenic acid, also known as ALA or omega-3, an important fatty acid for beating inflammation and chronic diseases. Flaxseeds win over chia seeds in that they have more protein and they’re a better source of the phytochemical, lignan, which is beneficial for skin and blood pressure.
What I love about ground flaxseed vs whole, is that these nutrients are more bioavailable. Unless you’re chewing each individual seed REALLY well, you’re likely swallowing and digesting the seed whole, leaving all the good stuff inside and untouched by your digestive tract – what a waste!
Now, back to the pudding…Heading into the holidays, I knew I wanted to make it sweet and spiced, just like this time of year. I used unsweetened almond milk for my recipe, but it works well with any milk or mylk alternative, based on your preference. And with the addition of vanilla extract and cinnamon, the maple syrup can be optional if you’re not into added sweeteners – it’s pretty sweet on its own especially once you add some fruit! The full recipe is below, hope you enjoy 🙂
*A little more about BareOrganics who I’d like to thank for sponsoring this post! BareOrganics uses cold-milling to process their flaxseeds, which better preserve their nutrients compared to traditional milling which uses heat. And, each jar is 100% recyclable, BPA-Free and reusable with an easy-peel label for removal, and is both microwave and top-shelf dishwasher safe, just remove the label before washing or microwaving.
- 1 cup milk or milk alternative
- ¼ cup BareOrganics ground flaxseed
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 1 tbsp maple syrup
- Toppings: raspberries, bee pollen, dried flowers, pumpkin seeds
- Pour milk, ground flaxseed, vanilla extract, cinnamon, and maple syrup to a mason jar
- Shake well until mixed, cover and refrigerate overnight
- By morning, it should be thick and creamy, if not, add more ground flax and refrigerate for another hour
- Add toppings into a mason jar and eat on the go, or pour into a bowl and top before enjoying!