Print

Apple Crumble Chia Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 53 reviews

A wholesome and comforting Apple Crumble Chia Pudding combining creamy plant-based chia pudding with a crunchy oat and nut crumble and tender stewed apples, perfect for a nutritious breakfast or snack.

Ingredients

Chia Pudding

  • 1/3 cup unsweetened plain plant-based yogurt
  • 3 tbsp apple butter
  • 1 medjool date
  • 1 tsp yellow miso paste, optional
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp kosher salt or more to taste
  • 3/4 cup soy milk
  • 1/3 cup chia seeds

Crumble

  • 3 tbsp gluten-free rolled oats
  • 3 tbsp walnuts or pecans
  • 2 medjool dates

Stewed Apples

  • 2 apples, diced or thinly sliced
  • 2 tsp maple syrup
  • 1/4 tsp cinnamon
  • 1/4 cup water

Optional for Serving

  • Extra apple butter
  • Maple syrup

Instructions

  1. Blend Pudding Base: Add the yogurt, apple butter, medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, salt, and soy milk to a blender cup. Blend on high speed until completely smooth.
  2. Combine Chia Seeds: Pour the blended mixture over chia seeds in a storage container or bowl. Whisk well and let sit for 5 minutes. Whisk again to break up clumps, then cover and refrigerate for at least 1 hour to thicken.
  3. Prepare Crumble: Place the rolled oats, walnuts or pecans, medjool dates, and a pinch of salt into a mini food processor. Pulse until the mixture becomes crumbly with small pieces, your preferred texture.
  4. Cook Stewed Apples: Heat a saute pan over medium-low heat. Add the diced or sliced apples, maple syrup, cinnamon, water, and a pinch of salt. Stir to combine and cook for 3-4 minutes, adding extra water as needed, until the apples soften and liquid mostly evaporates.
  5. Assemble: Divide the chia pudding evenly among 3 jars or bowls. Top each with the stewed apples and sprinkle with about 2 tablespoons of the crumble or to taste. Serve optionally with extra apple butter and a drizzle of maple syrup.

Notes

  • Use plant-based yogurt and soy milk to keep this recipe vegan and dairy-free.
  • The yellow miso paste adds umami depth but can be omitted if unavailable.
  • Adjust sweetness by using more or fewer dates and maple syrup according to taste.
  • Stew apples gently to keep some texture; avoid turning them into mush.
  • Store chia pudding covered in the fridge for up to 3 days for convenient make-ahead breakfasts.
  • You can substitute walnuts with pecans or almonds depending on preference or availability.

Find it online: https://sweetworldtastes.com/apple-crumble-chia-pudding-recipe/