Apple Pie Chia Pudding
Apple Pie Chia Pudding combines creamy chia seed pudding with warm cinnamon-spiced apples for a nutritious treat that tastes like dessert. This make-ahead breakfast balances sweet indulgence with wholesome ingredients for guilt-free enjoyment.
Ingredients
- 1/4 cup chia seeds
- 1 cup milk dairy or plant-based like almond or oat milk
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon plus extra for topping
- Pinch of salt
- 2 medium apples peeled and diced (Honeycrisp or Granny Smith work well)
- 1 tablespoon butter or coconut oil
- 2 tablespoons brown sugar or coconut sugar
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Optional toppings: chopped nuts granola, yogurt
Instructions
- Prepare the chia pudding base by combining chia seeds, milk, 1 tablespoon maple syrup, vanilla extract, 1/4 teaspoon cinnamon, and a pinch of salt in a medium bowl. Whisk thoroughly to ensure there are no clumps of chia seeds.
- Whisk again after 5 minutes to break up any clumps that may have formed. This ensures an even, smooth pudding texture without gel-like clumps.
- Cover and refrigerate the mixture for at least 4 hours or overnight. The pudding will thicken as the chia seeds absorb the liquid and create a gel-like consistency.
- Prepare the apple pie topping by melting butter in a saucepan over medium heat. Add the diced apples and sauté for 2-3 minutes until they begin to soften.
- Add brown sugar, remaining cinnamon, nutmeg, and cloves to the apples. Stir to coat evenly and continue cooking for another 3-4 minutes until the apples are tender but not mushy.
- Remove from heat and let cool completely before assembling your pudding. Warm apples will make the chia pudding runny if combined immediately.
- Assemble your pudding by giving the chia mixture a good stir, then layering it with the spiced apples in serving glasses or jars. Alternatively, you can fold the apple mixture directly into the chia pudding for a more uniform flavor.
- Top with optional extras like a sprinkle of granola, chopped nuts, or a dollop of yogurt for added texture and protein.
Notes
- For a thicker pudding, use 1/3 cup chia seeds instead of 1/4 cup.
- The pudding will keep in the refrigerator for up to 5 days, making it perfect for meal prep.
- If you prefer a smoother texture, blend the soaked chia pudding before layering with apples.
- For a warm version during colder months, gently heat the chia pudding before topping with warm spiced apples.
- Using coconut milk creates a richer, more dessert-like pudding, while almond milk keeps it lighter for breakfast.