Description
A wholesome and delicious Apple Crumble Chia Pudding combining creamy plant-based chia pudding, warm stewed apples, and a crunchy nutty crumble topping. This recipe features a blend of cozy spices and natural sweeteners to create a nourishing, gluten-free, and vegan breakfast or snack that’s easy to prepare and full of texture and flavor.
Ingredients
Scale
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
- 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, optional miso paste, vanilla extract, cinnamon, cardamom, kosher salt, and soy milk to a blender. Blend on high until the mixture is completely smooth, ensuring all ingredients are well combined.
- Mix chia seeds and let sit: Pour the chia seeds into a storage container or bowl. Pour the blended milk mixture over the chia seeds, then whisk thoroughly to combine. Let the mixture sit for 5 minutes to allow the chia seeds to start absorbing the liquid and swelling. After 5 minutes, whisk again to break up any clumps, then cover and refrigerate for at least 1 hour to thicken.
- Prepare the crumble topping: Combine the gluten-free rolled oats, walnuts or pecans, 2 medjool dates, and a pinch of salt in a mini food processor. Pulse until the mixture breaks down into a crumbly texture, resembling traditional crumble topping.
- Cook the stewed apples: Heat a sauté pan over medium-low heat. Add the diced or sliced apples, maple syrup, cinnamon, water, and a pinch of salt. Stir well to combine, then cook, stirring occasionally, for 3-4 minutes. Add small splashes of water as needed to prevent sticking and help the apples soften. Continue cooking until the apples are tender and most of the liquid has evaporated.
- Assemble the pudding jars: Divide the chilled chia pudding evenly among 3 jars or serving containers. Add the warm stewed apples on top of the chia pudding in each jar. Sprinkle the crumble topping generously over the apples (approximately 2 tablespoons per jar). Optionally, serve with extra apple butter and a drizzle of maple syrup for added sweetness and flavor.
Notes
- Save on dishes by blending the pudding base directly in a tall glass jar using an immersion blender, then add chia seeds and whisk together. Cover and refrigerate without transferring containers.
- Prevent clumps in chia pudding by whisking twice: once initially to combine, letting sit for 5 minutes, then whisk again to break up clumps before refrigerating.
- Adjust pudding consistency by adding small splashes of soy milk if you prefer it thinner. This allows you to customize the thickness to your liking.
Nutrition
- Serving Size: 1 jar (approximately 1 cup)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg
