Name: Apple Crumble Chia Pudding Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Plant-Based
Ingredients: 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; 3 tbsp gluten-free rolled oats; 3 tbsp walnuts or pecans; 2 medjool dates; 2 apples, diced or thinly sliced; 2 tsp maple syrup; 1/4 tsp cinnamon; 1/4 cup water; Pinch of salt; Extra apple butter; Maple syrup

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Introduction

This Apple Crumble Chia Pudding combines creamy plant-based yogurt with warm spices, tender stewed apples, and a crunchy nutty crumble. It’s a nutritious, satisfying breakfast or snack that’s easy to prepare ahead and enjoy chilled.

A clear glass filled with three distinct layers: the bottom layer is smooth, dark brown caramel sauce; the middle layer is a thick, creamy beige chia pudding with visible small black chia seeds evenly spread throughout; the top layer consists of thin banana slices covered with a generous sprinkle of light brown crushed nuts with a crumbly texture; the glass sits on a white marbled surface with scattered crushed nuts around it and a gold spoon partially visible on the right side, soft blurred white elements in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 tbsp gluten-free rolled oats
3 tbsp walnuts or pecans
2 medjool dates
2 apples, diced or thinly sliced
2 tsp maple syrup
1/4 tsp cinnamon
Optional for serving: extra apple butter and maple syrup

Instructions

Step 1: In a blender cup, combine the plant-based yogurt, apple butter, medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, salt, and soy milk. Blend on high until completely smooth.
Step 2: Pour the chia seeds into a storage container or bowl, then add the blended mixture on top. Whisk well to combine and let sit for 5 minutes. Whisk again to break up any clumps, then cover and refrigerate for at least 1 hour to thicken.
Step 3: For the 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 but not finely ground.
Step 4: To make the stewed apples, heat a sauté pan over medium-low heat. Add the diced apples, maple syrup, cinnamon, 1/4 cup water, and a pinch of salt. Stir to combine and cook for 3–4 minutes, adding splashes of water as needed, until the apples are tender and the liquid has mostly evaporated.
Step 5: To assemble, divide the chia pudding evenly into 3 jars. Layer the stewed apples on top, then sprinkle with the prepared crumble to your liking. Serve with extra apple butter and a drizzle of maple syrup if desired.

Tips & Variations

If you don’t have yellow miso paste, it can be omitted or substituted with a small amount of tahini for a similar depth of flavor.
Use almond or oat milk instead of soy milk for a different flavor profile.
Swap the walnuts or pecans for almonds or sunflower seeds if preferred.
For added sweetness, stir a little maple syrup into the chia pudding before refrigerating.

Storage

Store the assembled jars in the refrigerator for up to 3 days. Keep the crumble separate if you want it to stay crunchy longer and add just before serving. Reheat the stewed apples gently on the stove or serve cold, depending on preference.

How to Serve

The image shows five ingredients arranged neatly on a white marbled surface. At the center is a bowl filled with many tiny black and white chia seeds, forming a textured mound. To the top right of the chia seeds, there is a clear glass measuring cup filled with white milk, showing red measurement markings on its side. To the bottom right, a whole red and yellow apple with smooth skin sits on the surface. To the top left of the chia seeds, a white bowl contains thick, smooth, dark brown apple sauce with a glossy finish. Below the apple sauce, a smaller white bowl holds four small piles of dry spices and salt, featuring different shades of brown, orange, and white, arranged side by side. The scene has soft, even lighting highlighting the textures and colors, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other fruits instead of apples?

Yes, pears or berries work well with this recipe and pair nicely with the spices.

How long does chia pudding last in the fridge?

Chia pudding typically stays fresh for 3 to 5 days when stored in an airtight container in the refrigerator.