Apple Chia Pudding with Cinnamon Crumble Recipe

If you’re craving a breakfast or snack that feels cozy, wholesome, and a little bit indulgent, you’re going to want to stick around for this. The Apple Chia Pudding with Cinnamon Crumble Recipe is one of those magic dishes that’s as nourishing as it is delicious, and I absolutely love how it balances creamy, fruity, and crunchy textures all in one jar. Trust me, once you try this blend of stewed apples, spiced chia pudding, and nutty crumble, you’ll want to make it a staple in your kitchen.

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Ingredients You’ll Need

What I love about the ingredients here is how they complement one another, creating layers of taste and texture that make every forkful interesting. Use fresh, crisp apples for that perfect stewed softness, and don’t skip the apple butter—it really amplifies the apple flavor in the chia pudding.

• Plain plant-based yogurt: Look for unsweetened varieties to keep sweetness in your control and add a creamy base.
• Apple butter: This is where the apple magic happens—adds sweetness and depth—you can find good versions in most grocery stores or make your own.
• Medjool dates: Perfect natural sweeteners, blending smoothly without a gritty texture.
• Yellow miso paste (optional): A surprising ingredient that adds savory umami to balance the sweetness—totally optional but I recommend trying it.
• Vanilla extract: For that warm aromatic note to tie everything together.
• Cinnamon: Can’t go wrong with cinnamon here—it’s the spice that makes this pudding sing.
• Cardamom: Adds a subtle hint of floral spice, pairing perfectly with cinnamon and apples.
• Kosher salt: Just a pinch enhances all the flavors and cuts any sweetness from being cloying.
• Soy milk: Or your favorite plant-based milk—this creates the liquid base for the chia seeds.
• Chia seeds: The star that forms the pudding’s luscious gel texture packed with omega-3 and fiber.
• Rolled oats: Choose gluten-free if needed—these become the base for the crunchy crumble topping.
• Walnuts or pecans: Toasted nuts add crunch and a lovely nuttiness in the crumble.
• Apples: Any crisp apple variety works—I love using tangy ones for balance.
• Maple syrup: A natural sweetener that jazzes up the stewed apples wonderfully.

Variations

I like to make this Apple Chia Pudding with Cinnamon Crumble Recipe my own depending on the season or what’s in my pantry. Don’t hesitate to play around with substitutions to find your perfect version!

• Nut-free option: Swap walnuts or pecans for sunflower or pumpkin seeds to keep the crunch but avoid nuts.
• Fruit swap: Try pears or peaches stewed with the same spices for a different fruity twist—also delicious!
• Sweetener tweak: Use honey or agave instead of maple syrup according to your preference.
• Make it extra creamy: Stir in a spoonful of almond butter or coconut cream into the chia pudding before chilling.

How to Make Apple Chia Pudding with Cinnamon Crumble Recipe

Step 1: Blend the chia pudding base

Start by adding your plant-based yogurt, apple butter, medjool date, miso paste (if using), vanilla, cinnamon, cardamom, salt, and soy milk into a blender. I love this step because everything comes together into a silky, fragrant liquid that’s bursting with flavor even before the chia seeds get thick. Blend it well on high speed so the date dissolves fully—no bits here! If you’re short on dishes, I’ve found that blending right in a jar with an immersion blender saves time and cleanup.

Step 2: Mix in chia seeds and let it thicken

Pour this smooth blend over the chia seeds in a bowl or your storage container and whisk everything thoroughly. Here’s the trick I learned: let it rest for 5 minutes, then whisk again to break up any clumps that might have formed as the seeds start swelling. This extra whisk makes a huge difference in pudding texture—trust me! Cover and pop it in the fridge for at least an hour to let the pudding set. Overnight works wonders, too, if you prep ahead.

Step 3: Make the cinnamon crumble topping

In a mini food processor, pulse together rolled oats, walnuts or pecans, pitted dates, and a pinch of salt until it forms a crumbly mixture. It’s quick, and you can control the texture—somewhere between coarse and fine is perfect because you want that satisfying crunch but also bits that mix well with the pudding.

Step 4: Stew the apples

Heat a sauté pan over medium-low and toss in your diced apples with maple syrup, cinnamon, a splash of water, and a pinch of salt. Stir and cook until the apples soften and most of the liquid evaporates—usually 3-4 minutes—but keep an eye on them and add a splash more water if they start sticking. This quick stew brings out the apples’ natural sweetness and melds beautifully with the pudding.

Step 5: Assemble and enjoy!

Divide the pudding between jars or bowls. Spoon on the stewed apples and sprinkle generously with the cinnamon crumble. I like to add an extra spoonful of apple butter and a light drizzle of maple syrup on top to take it over the top, but that’s totally optional. Then dive in and enjoy the layers of flavor and texture you created!

How to Serve Apple Chia Pudding with Cinnamon Crumble Recipe

Garnishes

I like to top my jars with a sprinkle of extra cinnamon or a few thin apple slices for a pretty finish. A small drizzle of maple syrup or a dollop of extra apple butter never hurts if you want to make it a little richer. Fresh chopped nuts or a sprinkling of toasted coconut flakes also add another layer of texture I’m fond of.

Side Dishes

This pudding pairs beautifully with a warm cup of chai or herbal tea, making it a perfect breakfast-on-the-go or afternoon pick-me-up. If you want to turn it into a more substantial meal, some lightly toasted whole-grain bread or a handful of roasted chickpeas on the side complement it nicely.

Creative Ways to Present

For special occasions, I love layering the pudding in clear glass jars or dessert glasses, so the colors and textures shine through. You could also serve it in small mason jars for a casual brunch or even in hollowed-out apple cups for a whimsical presentation your guests will remember.

Make Ahead and Storage

Storing Leftovers

Store your assembled pudding in airtight containers or jars in the fridge. It keeps well for up to 3 days, and the flavors actually deepen overnight. Just keep the crumble separate if you want it to stay crunchy—otherwise, it will soften from the moisture in the pudding.

Freezing

I haven’t found freezing the pudding itself yields great texture because chia seeds can get a bit gelatinous and watery after thawing. However, you can freeze the stewed apples and crumble separately, then reassemble when ready to eat.

Reheating

If you like your apples warm, gently reheat the stewed apples in a pan or microwave before adding to the pudding. The pudding itself is best enjoyed cold or room temperature, so I usually eat it chilled while serving the apples warm on top.

FAQs

Final Thoughts

When I first tried this Apple Chia Pudding with Cinnamon Crumble Recipe, I was blown away by how simple ingredients can come together to create something so comforting and satisfying. It’s become a family favorite, especially on chilly mornings when a bowl of this feels like a warm hug. You’ll appreciate how easy it is to prep ahead and how adaptable it is for your taste and lifestyle. Seriously, give it a go—you might just discover your new go-to way to enjoy apples any time of day.

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