With about 13 grams of fiber per serving, this smooth and creamy basil seed pudding is an easy prep-ahead breakfast that supports gut health while being super flavorful!
I love thick basil seed pudding paired with frozen berries for a decadent, smooth, and bright flavor experience with every bite. Basil seeds are similar to chia seeds, but they are actually higher in fiber, iron, and calcium.
I hope you enjoy this nourishing and balanced breakfast, packed with protein, fiber, and of course, lots of flavor!
Servings: 2 | Prep: 7 minutes | Total time: 4 hours + 7 minutes | Gluten-free, dairy-free, high-protein
Appliances & Utensils
Weck jars with lids
Ingredients
1/4 cup basil seeds
1 scoop vanilla bone broth protein powder
1 cup unsweetened pistachio milk
½ cup frozen raspberries, for topping
Instructions
Mix dry ingredients: In a glass jar, mix ¼ cup basil seeds and 1 scoop vanilla bone broth powder until combined.
Add wet ingredients: Add 1 cup unsweetened pistachio milk and mix until combined. Let sit for 5 minutes, then mix again.
Set: Close with lid and place in the fridge to set for about 4 hours, or until thick.
Serve: Scoop into a bowl and top with ¼ cup frozen raspberries. Enjoy!
Pro tips
Can I prep this ahead of time? Yes! This basil seed pudding is perfect for meal prep. Store it in an airtight container in the fridge for up to 4 days. Best enjoyed cold!
How do I eat this basil seed pudding? Enjoy this pudding on it’s own or add a scoop to your warm oatmeal or yogurt bowl for an extra boost of fiber.
What if I have dietary restrictions? If you’re gluten-free or dairy-free, this recipe is perfect for you. If you’re vegetarian or vegan, swap the protein powder for a plant-based powder.
I hope you enjoy this recipe! You can save it by clicking the 3 dots and converting it to a PDF, emailing it to yourself, or bookmarking it directly on Substack.
Here’s to a nourishing and joyful week ahead,
Grace Barker
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