If you love chia pudding, you’ve got to try basil seed pudding. It’s made with just 3 ingredients, gels up in minutes, packs 15 grams of fiber, and has a satisfying crunch.
If you know me, you know I’m a huge chia pudding fan—so when I first heard about basil seed pudding (thanks to my FASTer Way coach and my mother-in-law!), I couldn’t wait to try it.
I’ve been making this recipe nonstop for quick breakfasts and afternoon snacks, and I’m officially obsessed with how satisfying it is. If you’re looking for easy, high-fiber recipes that actually taste good, this one’s worth adding to your routine.
Why You Gotta Try This One
The texture of this pudding is similar to chia pudding, but basil seeds have a light crunch and thicken up way faster—no need to wait hours for it to set. Just stir, chill for 10–15 minutes, and you’re good to go.
Bonus: basil seeds are loaded with fiber. Just 2 tablespoons pack around 15 grams, compared to 10 grams in the same amount of chia seeds. So not only is it quick, it’s super satisfying and keeps you full for hours.
Like chia pudding, this recipe is great for meal prep. I’ve been making a batch on the weekend to have on hand for quick breakfasts and snacks. My go-to topping combo lately has been berries, granola, and a drizzle of almond butter, but the flavor possibilities are endless. It’s one of those recipes that feels fancy, but couldn’t be easier.
What Are Basil Seeds?
Basil seeds—also known as sabja seeds or tukmaria—come from the sweet basil plant, the same one you might use in pesto or Italian dishes. While they’re tiny and black like chia seeds, they behave a little differently when soaked.
Once added to liquid, basil seeds form a gel-like coating almost instantly (we’re talking 5–10 minutes!). The result is a texture similar to chia pudding, but with a slight crunch that makes them unique.
Basil seeds have been used for centuries in Indian and Southeast Asian drinks and desserts, and they’re often praised for their high fiber content and digestive benefits.
You can sometimes find them in the spice or international section of health food stores, but I’ve been using the Zen Basil Seeds online from Amazon. Some other brands don’t absorb liquid as well, so results may vary depending on the type of basil seeds you use.
Ingredients Needed
- basil seeds – similar to chia seeds, they absorb liquid and form a gel-like texture. I’ve found that the Zen Basil Seeds brand works best — it gels up quickly and evenly. My mother-in-law has been using it for a while and noticed a big difference compared to other brands.
- non-dairy milk – any milk works here, but I love using unsweetened almond milk to keep the calories down. Start with ¾ cup for a thicker pudding or use up to 1 cup if you prefer a looser texture. Feel free to adjust based on your preference!
- maple syrup – just a little to naturally sweeten the pudding. You can skip it or use your favorite sweetener if you prefer.
How to Make Basil Seed Pudding
This pudding comes together in one bowl and just a few minutes. Here’s how to make it:
Step 1: In a bowl or mason jar, combine basil seeds, milk, and maple syrup. Stir well (or shake if using a jar with a lid).
Step 2: Let sit for 5 minutes, then stir again to break up any clumps. Cover and refrigerate for 10–15 minutes, or longer if you want it thicker. Serve with your favorite toppings!
Brittany’s Recipe Tips!
Here are a few tips to help you get the best texture and flavor from your basil seed pudding every time.
- Stir early and often: Basil seeds gel up fast, so give them a good stir right after adding the liquid, and again after a few minutes to keep them from clumping.
- Use a glass jar: It makes it easy to shake everything together and doubles as a grab-and-go container if you’re prepping ahead.
- Test your seeds: Not all basil seeds are created equal. If they don’t gel up well, try switching to a higher quality brand like Zen Basil for best results.
How to Store
Basil seed pudding is a great option for meal prep. Once it’s set, store it in an airtight container in the fridge for up to 4–5 days.
I love portioning it out into individual jars so it’s ready to grab and go. If it thickens up too much while sitting, just stir in a splash of milk before serving to loosen it up.
