Peanut Butter Fingers

I don’t think basil seeds have quite taken the world by storm just yet (like oh, say, cottage cheese) but I believe their time is coming. Scoot over chia seeds because basil seeds are ready for their moment in the spotlight! If you’re already a chia seed superfan and have yet to try basil seeds, I think you’re going to flip for them because the flavor and texture is so similar to chia seeds but with two major perks: They’re higher in fiber and they transform into that wonderfully gelatinous texture much, much faster than chia seeds. (Spoiler alert: There is no overnight soaking required for basil seed pudding!!)

I hate to say basil seeds have replaced chia seeds in my diet but, honesty, I have yet to use the chia seeds I have in my pantry since I ordered my first bag of basil seeds. I’m a sucker for simplicity (any maybe a little impatient?) and love the way I can whip up a batch of basil seed pudding and have it ready in a fraction of the time it would take to make chia pudding. Today’s basil seed pudding recipe will walk you through exactly how I make my basil seed pudding base recipe that you can use as a launching pad for a million and one deliciously satisfying renditions of basil seed pudding.

What Is Basil Seed Pudding

If you’ve spent years loving chia pudding (I’m looking at you, high protein chocolate chia seed pudding!), buckle up because basil seed pudding is basically a fast-track version of this high-fiber classic. It has the tapioca-like texture of chia pudding and is still a dream to make for meal prep, only soaked basil seeds gel much, much faster than chia seeds. We’re talking 5-15 minutes versus a few hours!

Are Basil Seeds Safe to Eat

What Do Basil Seeds Taste Like

If you’re wondering about the flavor, don’t worry! Basil seeds don’t actually taste like basil leaves. They will not make your breakfast taste like a Margherita pizza, I assure you! Sweet basil seeds have a very mild and slightly earthy taste on their own. The magic is that their flavor mostly comes from the liquid you use to soak them in. If you use unsweetened almond milk and a splash of vanilla extract, it tastes like a vanilla bean dream. The texture is where it gets fun; they are slightly larger than chia seeds once soaked, with a soft jelly exterior and a satisfyingly tiny “pop” in the center.

What Are The Benefits Of Basil Seeds

High in Fiber

Perhaps the biggest benefit of eating basil seeds is their fiber content. These tiny seeds are outrageously high in fiber. Just two tablespoons offer about 15 grams of fiber, which is essential for gut health and also very helpful when it comes feeling satisfied and full.

High Volume

Mineral Content

Hydration Support

Plant-Based and Gluten-Free

How To Make Basil Seed Pudding

Master the Basic Ratio

Give it a Quick Soak

While chia seed pudding often needs an overnight stay in the fridge, basil seeds need a fraction of this time. You can get away with soaking them for only 5 minutes, but 10-15 minutes will give you a thicker pudding I prefer. However, if you prefer to soak them overnight like chia pudding because you’re meal prepping or don’t have time to make a fresh batch of basil pudding in the morning, they still work great for overnight food prep.

Choose Your Base

Basil Seed Pudding Recipe

Here is everything I use to make my simple basil seed pudding, which is very similar to my beloved blueberry chia pudding recipe:

Ingredients

• 1/2 cup milk (I use regular dairy milk because I am all about the creaminess and added boost of protein, but any milk you love will work!)
• 1/2 cup plain Greek yogurt (you may also use a flavored, sweetened Greek yogurt and omit the honey or maple syrup below if you prefer)
• 2 tablespoons basil seeds (I buy these organic basil seeds off Amazon)
• 1/2 cup wild frozen blueberries
• 1/4 teaspoon maple syrup or honey (more or less to taste)
• Optional toppings: Fresh berries, nut butter, granola, nuts, chocolate chips, etc.

Instructions

Below you’ll find simple instructions for how I make my basic basil seed pudding recipe. I love it because it is creamy, slightly crunchy and high in both protein and fiber!

Step 1: Combine All Ingredients

Mix milk, yogurt, basil seeds, blueberries and honey or syrup together in a bowl or a glass jar. I prefer using a glass jar with a lid like a mason jar or these glass jars from Amazon so I can just shake everything up!

Step 2: Allow Pudding to Rest

Allow pudding mixture to sit for a few minutes before stirring or shaking it up once again so the basil seeds don’t settle at the bottom of your bowl or jar. The basil seed pudding will be ready in as little as 5 minutes but if you give it about 10-15 minutes, the basil seeds will absorb more liquid and the texture will become increasingly tapioca-like which I adore!

Step 3: Top with Preferred Toppings

Now for the fun part! Stir pudding again and then top with your preferred toppings! Enjoy!

Basil Seed Pudding

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Basil Seed Pudding

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• Author: Julie
• Prep Time: 5 minutes
• Cook Time: 10 minutes soaking time
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Category: breakfast
• Cuisine: American

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Description

This basil seed pudding deliciously creamy, slightly chewy high-fiber treat that sets in minutes.

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Ingredients

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• 1/2 cup milk (I use regular dairy milk because I am all about the creaminess and added boost of protein, but any milk you love will work)
• 1/2 cup plain Greek yogurt (you may also use a flavored, sweetened Greek yogurt and omit the honey or maple syrup below if you prefer)
• 2 tablespoons basil seeds (I buy these organic basil seeds off Amazon)
• 1/2 cup wild frozen blueberries
• 1/4 teaspoon maple syrup or honey (more or less to taste)
• Optional toppings: Fresh berries, nut butter, granola, nuts, chocolate chips, etc.

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Instructions

1. Mix milk, yogurt, basil seeds, blueberries and honey or syrup together in a bowl or a glass jar. I prefer using a glass jar with a lid like a mason jar or these glass jars from Amazon so I can just shake everything up!
2. Allow pudding mixture to sit for a few minutes before stirring or shaking it up once again so the basil seeds don’t settle at the bottom of your bowl or jar. The pudding will be ready in as little as 5 minutes but if you give it about 10-15 minutes, the basil seeds will absorb more liquid and the texture will become increasingly tapioca-like which I adore!
3. Now for the fun part: Stir pudding again and then top with your preferred toppings. Enjoy!

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Notes

Nutrition facts are calculated with skim milk and non-fat plain Greek yogurt.

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Nutrition

• Serving Size: 1 serving
• Calories: 275
• Sugar: 10g
• Fat: 7g
• Carbohydrates: 26g
• Fiber: 15g
• Protein: 20g

If you give this basil seed pudding a try, I really hope you love it!