How do I soak the seeds, and why do they turn gel-like?

Soaking is the most common way to prepare whole flax seeds, and the change in texture is completely normal. The outer layer of the seed releases mucilage — a natural soluble fibre — when it comes into contact with liquid. In plain terms, the water around the seeds thickens and the mixture becomes soft, smooth and slightly slippery. This is why flax seeds are traditionally used in warm drinks, porridges and home baking: the gel binds the dish together and makes the seeds much easier to combine with other foods.

A practical routine looks like this:

1. Put a small amount of seeds (for example, a tablespoon) in a cup or bowl.
2. Cover them with water, milk or a plant-based drink — roughly three to four times the volume of the seeds.
3. Leave them for at least 15–30 minutes for a light gel, or overnight in the fridge if you want a fully softened texture for breakfast.

Overnight soaking works especially well with oats: the flax gel thickens the porridge naturally, without any cooking. There is no need to rinse the seeds after soaking — the gel itself is the useful part, so stir everything into the dish. Prepare only what you will eat soon; a soaked portion is best kept covered in the fridge and used within a day or so, as with any moist fresh preparation.