I have lots of chia seed pudding recipes on this blog, but when I started using basil seeds… I became an immediate fan. They hydrate in about 15 minutes, so you can have basil seed pudding for breakfast TODAY. No need to plan ahead, which I love.
They are nutrient dense, packed with fiber, omega-3 fatty acids and important minerals. They have a great texture, keep me full all morning long and today, we are making a nutritious pumpkin basil seed pudding which is going to be my go-to fall breakfast until further notice.
Let’s get started…
This recipe creates 2 servings with each serving containing 28 grams of protein with just 11 net carbs.
Begin by whisking 3 tablespoons of basil seeds, 1/4 cup of pure pumpkin puree and 7-8 drops of monkfruit or a teaspoon of maple syrup into 1 1/2 cups of unsweetened vanilla almond milk. This recipe will give you a loose consistency, but if you prefer a thicker pudding, whisk in 2 more tablespoons of basil seeds.
Isn’t this combination beautiful? And even better, all you need to do is making a pot of coffee or put a load of laundry in, because this pudding will be ready to enjoy in just 15 minutes.
Now, technically, the pumpkin basil seed pudding is perfect on its own, but I love serving it over some greek yogurt…
I usually top this tasty little situation with pepitas, granola, some mini chocolate chips, crushed nuts… anything to add a little extra crunch to each bite, but this is definitely optional!
Even though the basil seeds hydrate in 15 minutes, they do just continue to get better as they chill in the refrigerator, so feel free to mix this up ahead of time.
This pumpkin basil seed pudding is thick, creamy and it’s just sweet enough to ride that line between breakfast and a sweet treat. If you are looking for the perfect way to add a little more pumpkin into your health routine then you need to add this pumpkin basil seed pudding to your plans very soon…
Healthy Pumpkin Basil Seed Pudding
Ingredients
- 1 1/2 cups of unsweetened almond milk
- 3-6 tablespoons of basil seeds
- 1/4 cup of pure pumpkin puree
- 1/2 teaspoon of ground cinnamon or pumpkin spice
- 7-8 drops of monkfruit or a teaspoon of maple syrup
- 1 cup of greek yogurt
- granola, nuts, pepitas (optional toppings)
Instructions
- Combine 1 1/2 cups of unsweetened vanilla almond milk, 3-6 tablespoons of basil seeds (depending on how thick you prefer your pudding to be), 1/4 cup of pure pumpkin puree, 1/2 teaspoon of ground cinnamon or pumpkin spice, 7-8 drops of monkfruit or a teaspoon of maple syrup and set aside for 15 minutes to hydrate
- Layer with 1/2 cup of greek yogurt and top with granola, nuts or pepitas
- Chill leftovers for up to 3 days
