This easy peanut butter and banana flaxseed pudding makes a nutritious and delicious snack or quick 'on the go' breakfast. It's made with simple ingredients and only takes five minutes to make!
My first attempt at making flaxseed pudding didn't turn out well at all. It turns out that you need to add something that will give it a creamy texture in order to offset the texture of the flaxseed.
That's where the added banana comes in. The texture of mashed banana is just what this needed to get my pickiest eater to not only eat it, but to ask me to make it again!
If you've got an adventurous eater, they'll probably eat the whole thing at once. For kids who are more skeptical of new foods, serve a small amount at first. I'd say this tip goes for any 'seed' pudding, even Chocolate Chia Pudding 😉
Of course, topping it with something that they know they'll like (like mini chocolate chips and fresh strawberries), will increase their acceptance of flaxseed pudding big time.
And, if you are looking for another way to use up flaxseeds (whole or ground), check out my vegan blondie recipe. You'll never guess flaxseed is used in place of egg!
Or if you are looking for more ideas for quick and easy snacks, check out my Blue Chia Pudding, Greek Yogurt & Granola Parfait, Zucchini Banana Chocolate Chip Muffin recipes. They are always a hit!
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Why This Recipe is so Great
- Kid approved!
- Easy recipe
- Six simple ingredients
- No cooking
- Perfect for meal prep
- Can be served for breakfast, as a snack, or with lunch
- 9.5 grams of protein in one 4-ounce serving
- High in fiber, protein, and omega-3 fats which will help you feel full longer
Ingredient Notes
- Flax meal Use ground flaxseed (also known as flax meal). Flaxseeds are high in fiber, omega-3 fats, and phytochemicals called lignans. Do not use whole flaxseeds. Ground flaxseeds absorb more liquid than whole seeds. Additionally, more key nutrients will be absorbed when using ground flaxseeds because the body cannot break down the whole flaxseed.
- Milk Good source of protein, calcium, and vitamin D.
- Banana Good source of fiber and potassium.
- Peanut butter Packed with protein, fiber, and monounsaturated fats.
Step-by-Step Instructions
Here's a brief overview of the steps to make the best flaxseed pudding. It really is so easy!
- Place the banana in a 12-ounce mason jar or small bowl. Use a fork to mash the banana.
- Add peanut butter and mash it in with the banana.
- Add all other ingredients and mix well.
- Cover with a lid and refrigerate for at least 1 hour.
- Either eat this flaxseed pudding as is or top it with your favorite toppings like mini chocolate chips, granola, and/or slices of banana or strawberries.
Dietitian Tip
Know what speaks to your kids before introducing new recipes like flaxseed pudding. Chances are pretty good that they've never heard of it and admittedly, the name doesn't scream, "eat me, I'm delicious!".
Instead, use an angle that they care about. For youth athletes, say something like, "I know you are busy, hungry all the time, and trying to eat more protein. I made something that I think you'll really like, and it has 10 grams of protein in less than half of a cup!"
Because sometimes it's more about how it's presented than the new food itself. Another idea is to present it letting them know they get to choose their toppings, like they do when you make a smoothie bowl.
Serving Suggestions
If your kids don't mind the texture from the flaxseeds, then they will absolutely love this flaxseed pudding just the way it is!
However, for some kids (like mine), they will enjoy if even more if they can top it with something. Here are some of our favorite toppings.
- Fresh strawberries sliced or cut into small pieces.
- Granola (homemade or storebought).
- Mini chocolate chips.
- Slices of banana.
- Blueberries.
Expert Tips
- Allowing the flaxseed pudding to rest is necessary for it to form a pudding-like consistency.
- Do not use whole flaxseeds for this recipe.
- You can purchase ground flaxseeds or grind your own.
- Use any kind of milk. I use skim or 2% milk.
- If your child has a peanut allergy, simply leave it out.
Recipe FAQs
Chia seeds absorb more water than flaxseeds. For this reason, if you choose to use chia seeds instead of flaxseeds, use less. For this recipe, cutting back by one tablespoon should work.
Store flaxseed pudding in an airtight food safe container and refrigerate for three days.
Yes, you can use any kind of milk for this recipe. However, changing the type of milk used can impact the thickness and flavor of this recipe.
Once opened, it is recommended that flaxseed meal is stored in the refrigerator. Refer to your package for the 'best by' date. The package of flaxseed meal I just bought says it should be used by November of 2023, which is 16 months from now.
More Easy Recipes
Did your kids love this flaxseed pudding? Please leave a 5-star rating below or a review in the comments section!
Don't forget to snap a pic of their flaxseed pudding with toppings and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!
📖 Recipe
Incredible Flaxseed Pudding
Ingredients
- 6 tablespoon ground flaxseed Also known as flaxseed meal.
- ¾ cup milk I use skim or 2% milk.
- 1 banana small, ripe
- 1 tablespoon peanut butter all natural
- 2 teaspoon maple syrup pure maple syrup
- 1 tablespoon mini chocolate chips semi-sweet
Instructions
- Mash banana and peanut butter together in a small glass bowl or jar.
- Add all other ingredients. Wisk together with a fork until all ingredients are incorporated and there are no big chunks of peanut butter.
- Cover with a lid and let it set in the refrigerator for at least one hour.
- Top with your favorite toppings and enjoy.
Notes
- Allowing the flaxseed pudding to rest is necessary for it to form a pudding-like consistency.
- Do not use whole flaxseeds for this recipe.
- You can purchase ground flaxseeds or grind your own.
- Use any kind of milk. I use skim or 2% milk.
- Using a milk alternative will change the flavor and possibly the consistency of this flaxseed pudding.
- If your child has a peanut allergy, simply leave it out.
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