Basil Seed Pudding Recipe

Easy Basil Seed Pudding with yogurt and fruit layers. This creamy high-fiber breakfast is rich in fermentable fiber to support gut health and digestion.

Prep Time5

Cook Time0

Soaking time:10

Total Time15

Course: Breakfast, Snack

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: serving

Calories: 570kcal

Equipment

1 fork or ceramic garlic grating plate for mashing fruit
glass jars or containers for layering and storage

Ingredients

1 cup unsweetened Greek-style yogurt or plain yogurt (see notes)
½ cup unsweetened nondairy milk
1 tablespoon date syrup or to taste (optional)
½ teaspoon cinnamon
1 ½ teaspoons vanilla extract
3 tablespoons basil seeds (see notes)
⅔ cup mashed fruit

Instructions

Mix the base: In a bowl or jar, whisk together the yogurt, nondairy milk, date syrup, vanilla, and cinnamon until smooth. Adjust date syrup to taste, if using.
Add the basil seeds: Stir in the basil seeds very well so they are evenly distributed.
Let it sit: Set aside for 5 minutes, then stir again to break up any clumps. This step is important because basil seeds gel quickly.
Chill: Refrigerate for 10 to 15 minutes, or overnight for the thickest, creamiest texture.
Mash the fruit: Mash fruit with a fork until juicy but still slightly textured.
Layer: Spoon some pudding into a jar, add mashed fruit, then repeat with another layer of pudding and fruit.
Serve: Enjoy as is, or top with extra fruit, chopped nuts, granola, or a drizzle of date syrup.

Notes

Nutrition information is for the whole recipe. This makes 1 to 2 servings.

For a 50:50 mix of basil seeds and chia seeds, use 1 ½ tablespoons of each, and add more about 3 tablespoons more milk, or as needed. Refrigerate to soak for at least 4 hours if adding chia seeds.

Tip: If using a thinner plain nondairy yogurt instead of Greek-style yogurt, start with less milk and add more as needed. The consistency can vary quite a bit depending on the yogurt brand.

Find my basil seeds here, under 'Shop Healthy Ingredients."

Nutrition