Easy Basil Seed Pudding
This quick and easy basil seed pudding is creamy with a slight crunch, naturally high in fiber, and perfect for a filling breakfast or snack.
Ingredients
- 2 Tablespoons basil seeds
- ¾-1 cup unsweetened almond milk
- 1-2 teaspoons maple syrup
Instructions
- In a bowl or mason jar, stir together basil seeds, milk and maple syrup. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
- Once the mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of basil seeds, cover and put the mixture in the fridge to “set" for 10-15 minutes or a few hours.
- Serve with desired toppings!
Notes
- Brand matters: I've tested a few brands and Zen Basil Seeds is by far the best. It gels quickly and consistently. Some other brands don’t absorb the liquid as well, so results may vary.
- How to store: Store in an airtight container in the fridge for up to 4–5 days. If it thickens too much, just stir in a little extra milk before serving.
Nutrition
Serving: 1 | Calories: 176kcal | Carbohydrates: 21g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 111mg | Potassium: 282mg | Fiber: 15g | Sugar: 4g