Move over, chia seeds; Basil Seed Pudding is in the house! This Basil Seed Pudding is rich and creamy + fiber-packed, plus full of amazing nutrients just like chia seed pudding. I think you’re going to love it!

A jar full of basil seed pudding with strawberries and slivered almonds

Table of Contents

The Story Behind the Recipe

This summer, my kid has been in a seasonal swim league, which has meant many extremely early mornings for us moms. One of the moms brought a delicious chia seed pudding in to share, and I was reminded what an excellent source of protein, fiber, and other nutrients chia seed pudding is.

But I’d recently learned about (and ordered) a bag of basil seeds, so I decided to go to town on creating an alternative but using basil seeds. It wasn’t long before I was hooked! I first heard about basil seeds via the Liz Moody podcast. I had no idea there was a seed out there so similar to chia seeds, but even healthier in some ways!

This Basil Seed Pudding recipe, my first of what may be many, is a classic mix of vanilla, cinnamon, and creamy coconut milk. It’s excellent with some fruit and nuts on top. My new fave healthy breakfast, for sure!

Mason jars full of basil seed pudding, three in a row, on a wooden background with almonds and berries.

All About Basil Seeds

We know chia seeds are super healthy, but basil seeds are awesome too, and even better in some ways! They operate similarly, by developing a gelatinous outer layer when mixed with water. But basil seeds are said to have twice the fiber, potassium, prebiotics, iron, and calcium as chia seeds. (source; source).

They don’t taste like basil – in fact, just like chia seeds, they really don’t have much of a taste at all.

Why You’ll Love Basil Seed Pudding

  • SO easy to make: Less than 5 minutes hands-on time. Doesn’t get easier!
  • Meal prep perfection: Make it ahead of time and chill for easy, no-fuss, healthy breakfasts. Just top with berries and/or nuts and you’re good to go!
  • Refreshing and delicious: I especially love this Basil Seed Pudding for warmer months, when I crave something cool for breakfast.
  • Nutritious and satiating: One serving is packed full of fiber, protein, and all kinds of micronutrients. Plus this basil seed pudding keeps me full for hours!
Basil Seed Pudding ingredients on a white marble background

Ingredients

  • Basil seeds – Otherwise known as sabja or sweet basil seeds, basil seeds are somewhat hard to find locally, but I’m really hoping that changes soon. I get ZenBasil seeds on Amazon.
  • Water – I find that basil seeds plump up best when they first get some time in water. So I give them an initial quick soak before adding the other ingredients. The good news is, they soak up the liquid fast – way faster than chia seeds do, actually!
  • Coconut milk – I love the thick creaminess and subtle sweetness that coconut milk brings. You can also use your choice of milk – dairy milk, oat milk, almond milk, or soy milk all also work great. Make it your own!
  • Pure maple syrup – I like to use maple syrup for some warm sweetness. Honey or even some granulated sugar will work too.
  • Vanilla – I use pure vanilla extract, or if you’re worried about alcohol contact, vanilla powder is delicious, too.
  • Cinnamon – Just a touch for a bit of cozy flavor.
  • Salt – A pinch or two to bring out the flavors.

Adaptations/Variations

Sugar Free Basil Seed Pudding

  • I sometimes swap in one teaspoon of granulated Stevia for the pure maple syrup for a lower-carb, sugar free basil seed pudding.

Strawberry Basil Seed Pudding

  • Stir in a cup of chopped or pureed fresh or frozen strawberries with the coconut milk. Top with more chopped berries.

Chocolate Basil Seed Pudding

  • Stir in 3 tablespoons of cocoa powder with the coconut milk (I like to use almost the whole can of coconut milk with this version). Double or even triple the sweetener until it’s perfect. Top with mini chocolate chips or – my fave – blueberries.

High Protein Basil Seed Pudding

  • Stir in 1 cup cooked quinoa and 1/4 cup hemp seeds to increase the protein and make your Basil Seed Pudding even more hearty. You can also swap out some of the coconut milk for Greek yogurt, if you like.

Chai Latte Basil Seed Pudding

  • Make a strong chai tea and soak the basil seeds in 3/4 cup of that instead of plain water. Add a pinch of cardamom, cinnamon, and ginger.

How to Make Basil Seed Pudding

  1. First, you’ll want to mix the basil seeds and water together in a medium-size bowl.
  2. Let it sit at room temp for about 5 minutes, until the basil seeds have developed a thick, clear, gel layer on the outside.
  3. Whisk in 3/4 cup of the coconut milk, maple syrup, vanilla, cinnamon, and salt. If you’d like a thinner basil seed pudding, add some more coconut milk.
  4. You can eat your basil seed pudding right away, or refrigerate for up to 4 days.

Tips for Success

  • Don’t just swap basil seeds for chia seeds. Basil seed pudding is made a bit differently than chia seed pudding, because basil seeds really seem to like to soak up water before having creamy ingredients added to it.
  • Use lukewarm water for the fastest, most efficient soaking.
A spoon scoops basil seed pudding out of the jar

I hope you love this Basil Seed Pudding as much as we do! It’s fast and easy to make, super healthy, and perfect for meal prep. It doesn’t get any better than this for breakfast prep!

three jars of basil seed pudding with fruit
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Basil Seed Pudding Recipe

Author: Kare
Yield: 4
This creamy vanilla-cinnamon pudding makes the perfect breakfast! Basil seeds are very similar to chia seeds, but even more full of nutrients. This pudding is SO simple to make and perfect for breakfast meal prep.
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Ingredients

  • 3 tablespoons basil seeds
  • 3/4 cup lukewarm water
  • 3/4 – 1 cup coconut milk (can sub milk of choice such as dairy milk, oat milk, almond milk, etc.)
  • 1 tablespoon pure maple syrup*
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch salt

Instructions

  • In a medium bowl, mix together the basil seeds and lukewarm water. Let sit at room temperature for 5 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
  • Whisk in 3/4 cup coconut milk, pure maple syrup, vanilla, cinnamon, and pinch salt. If you're happy with the thickness, you're done. For a slightly thinner pudding, add the remaining coconut milk.
  • Can eat immediately or place in an airtight container and refrigerate for up to 4 days.

Notes

* Sugar Free Option
Swap in 1 teaspoon of granulated Stevia product

Nutrition Facts

Calories: 99kcal, Carbohydrates: 7g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Sodium: 6mg, Potassium: 124mg, Fiber: 4g, Sugar: 2g, Vitamin A: 0.5IU, Vitamin C: 0.3mg, Calcium: 111mg, Iron: 2mg

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