A nourishing and delicious Apple Crumble Chia Pudding featuring spiced chia pudding layered with stewed cinnamon apples and a crunchy oat and nut crumble, perfect for a wholesome breakfast or snack.
Total Time:1 hour 25 minutes
Yield:3 servings
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
Pinch of salt
Stewed Apples
2 apples, diced or thinly sliced
2 tsp maple syrup
1/4 tsp cinnamon
1/4 cup water
Pinch of salt
Optional for Serving
Extra apple butter
Maple syrup
Instructions
Blend the pudding base: Add the plant-based yogurt, apple butter, medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, kosher salt, and soy milk to a blender. Blend on high until completely smooth.
Mix chia seeds with pudding base: Pour chia seeds into a storage container or bowl, then pour the blended mixture on top. Whisk well to combine and let sit for 5 minutes. Whisk again to remove any clumps, then cover and refrigerate for at least 1 hour to thicken.
Prepare the crumble: In a mini food processor, combine the gluten-free rolled oats, walnuts or pecans, medjool dates, and a pinch of salt. Pulse until the mixture reaches a crumbly texture to your liking.
Cook the stewed apples: Heat a sauté pan over medium-low heat. Add the diced apples, maple syrup, cinnamon, water, and a pinch of salt. Stir well and cook for 3-4 minutes, adding splashes of water as needed, until the apples are softened and most liquid has evaporated.
Assemble the pudding jars: Divide the thickened chia pudding evenly among 3 jars. Top each with an equal portion of stewed apples, then sprinkle with about 2 tablespoons of the crumble or to your preference. Optionally, serve with a spoonful of extra apple butter and a drizzle of maple syrup.
Notes
Use any plant-based yogurt and milk of choice, but unsweetened versions help control sweetness.
Yellow miso paste is optional but adds depth; omit for a milder flavor.
Pulse the crumble just enough to create texture; avoid grinding into a fine powder.
Add apple slices slowly to control softness of stewed apples while sautéing.
The pudding needs at least one hour chilling to thicken properly; overnight is better for texture.
