If you’re craving a breakfast or snack that’s both comforting and nourishing, this Apple Crumble Chia Pudding Recipe is a wonderful solution. It’s like having the warm, cozy vibes of apple crumble in a perfectly creamy chia pudding form — great for mornings when you want something quick but still feel like a treat. You’ll love how the layers of flavors and textures come together effortlessly.
Jump to:
Why You’ll Love This Apple Crumble Chia Pudding Recipe
This pudding brings together three lovely parts: the creamy chia base, the softly stewed apples, and a crunchy crumble topping that feels indulgent but is totally wholesome. It’s such a winning combo you’ll want to make it again and again.
- Texture you want: creamy chia pudding meets tender fruit and crisp, nutty crumble
- Flavor that pops: cinnamon, cardamom, and apple butter layered with subtle sweetness
- Everyday ingredients: pantry staples plus a few fresh apples
- Works for any night: perfect for breakfast or as a cozy dessert any time
Ingredient Spotlight
Let’s break down the ingredients so you understand why they matter in this Apple Crumble Chia Pudding Recipe and how you can adjust them easily without losing quality or flavor.
- Chia seeds: These little gems soak up the soy milk to create that silky, yet thick pudding texture you’ll love.
- Apple butter: Adds intense, natural apple flavor and sweetness—perfect if you want to skip extra sugar.
- Medjool dates: A perfect natural sweetener that blends smoothly into both the pudding and the crumble topping.
Seasonality & Sourcing
For the best Apple Crumble Chia Pudding Recipe, choosing sweet, crisp apples at their peak really lifts the dish. Grab apples from your farmer’s market when they’re in season, usually late summer through fall. If you want to save some cash, bulk-store your spices and swap walnuts for pecans if they’re on sale. Plant-based yogurts and soy milk vary in flavor and creaminess—experiment to find your favorite combo!
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by gathering all your ingredients and rinsing the apples. You won’t preheat an oven here, but warming your pan for the stewed apples is essential. Heat it gently over medium-low so you avoid burning the maple syrup or smushing the apples too early. Rushing this step leads to mushy apples or scorched sweetness, so give yourself time for gentle softening.
Step 2 — Cook & Build Flavor
The magic begins with blending your pudding base: yogurt, apple butter, dates, miso, vanilla, spices, salt, and soy milk all mix into a silky smooth blend. Once blended, stir in your chia seeds and let everything sit briefly, then whisk again to prevent clumps. For the crumble, process oats, nuts, and dates until crumbly. Meanwhile, gently sauté apples with maple syrup and cinnamon—watch for the apples to soften but still hold some shape, about 3-4 minutes. If they look too wet, turn up the heat briefly to evaporate excess liquid.
Step 3 — Finish & Rest
After assembling your layers—chia pudding, stewed apples, crumble—chill the jars for at least an hour. This resting time lets the flavors marry beautifully while the chia thickens further. When you dig in, you’ll notice the textures are perfectly distinct: the pudding smooth and creamy, apples tender but intact, and crumble delightfully crunchy. If you prep this the night before, the textures deepen even more.
Troubleshooting Apple Crumble Chia Pudding Recipe
If your pudding feels too dry or pasty, add a splash more soy milk and whisk thoroughly before chilling again. For bland flavor, a touch more cinnamon or a pinch of salt can elevate everything. If the crumble gets soggy, keep it separate until serving or toast the oats and nuts lightly before pulsing to add extra crunch. Over-soft apples? Next time, reduce cooking time or add the maple syrup later to avoid too much juice.
Pro Tips
I’ve found that the secret to an irresistible Apple Crumble Chia Pudding Recipe is balancing soft and crunchy elements. Don’t skip the crumbly topping—it’s the contrast that really makes each bite sing.
- Heat control: Keep the apple sauté on medium low to soften evenly without burning sugar.
- Timing window: Whisk chia pudding twice before chilling to avoid clumps and get smooth texture.
- Make-ahead move: Assemble everything the night before for flavors that deepen and save time in the morning.
- Avoid this pitfall: Don’t add chia seeds before blending or they get stuck in the blender blade.
Variations & Substitutions
If you want to shake things up with this Apple Crumble Chia Pudding Recipe, try swapping soy milk for oat or almond milk for a different creaminess. The apple butter can be swapped for pumpkin puree in fall for a seasonal twist. For nut allergies, sunflower seeds work in the crumble instead of walnuts, and maple syrup can be replaced with agave or brown rice syrup without losing sweetness.
Great Debates
One common question is whether to use butter or oil in the crumble. Since this recipe uses a no-bake crumble, I recommend skipping added fats—nuts and dates provide enough richness. If you want a cakier crumble topping, a little coconut oil helps bind everything, but I love the raw crunch here best.
Make-Ahead, Storage & Freezing
This Apple Crumble Chia Pudding Recipe keeps well in the fridge for up to 3 days in airtight jars. Keep the crumble separate if you can to preserve crispness, adding it right before eating. Freezing isn’t ideal because chia pudding can change texture and apples get mushy when thawed, so fresh is best when it comes to enjoying those flavors and textures at their peak.
Yield & Conversions
This recipe makes about three individual jars, perfect for a small family or meal prep. Doubling is straightforward—just multiply each ingredient by two, or halve for a single portion. For metric, ⅓ cup chia seeds equals roughly 50 grams, and ¾ cup soy milk is about 180 ml.
Serving Ideas & Pairings
Serve this pudding with a spoonful of extra apple butter on top and a light drizzle of maple syrup for that extra cozy touch. It pairs beautifully with a hot cup of tea or coffee. You can also add toasted coconut flakes or a sprinkle of hemp seeds for extra crunch and nutrition if you’re feeling fancy.
FAQs
Absolutely! Regular dairy milk or any plant-based milk works well. Just be mindful the flavor and creaminess may vary slightly.
After mixing, a quick 5-minute rest with a whisk, then refrigerate at least an hour or overnight to reach the perfect creamy texture.
Yes! Toasting oats and nuts lightly in a pan before pulsing adds great crunch without oven time.
Miso is optional but adds a subtle savory depth that balances sweetness beautifully. If you skip it, add a pinch more salt.
Notes, Tools & Special Equipment
A trusty blender is essential for making the pudding smooth, and a mini food processor comes in handy for your crumble topping. Use a medium-sized sauté pan for the apples to control heat well. A fine whisk helps avoid chia clumps. No fancy gadgets needed beyond that, making this Apple Crumble Chia Pudding Recipe very approachable in any kitchen.
PrintPrintable Recipe 📖
Apple Crumble Chia Pudding Recipe
This Apple Crumble Chia Pudding is a wholesome and delicious breakfast or snack option featuring creamy plant-based chia pudding layered with warm stewed apples and a crunchy gluten-free oat and nut crumble. The pudding combines flavorful ingredients like apple butter, cinnamon, and cardamom for a comforting touch, while the crumble adds texture and nuttiness. This recipe is perfect for those seeking a dairy-free, gluten-free, and naturally sweetened treat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chia Pudding
- ⅓ cup unsweetened plain plant-based yogurt
- 3 tablespoon apple butter
- 1 medjool date
- 1 teaspoon yellow miso paste, optional
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon kosher salt or more to taste
- ¾ cup soy milk
- ⅓ cup chia seeds
Crumble
- 3 tablespoon gluten-free rolled oats
- 3 tablespoon walnuts or pecans
- 2 medjool dates
Stewed Apples
- 2 apples, diced or thinly sliced
- 2 teaspoon maple syrup
- ¼ teaspoon cinnamon
- ¼ cup water
Optional for Serving
- Extra apple butter
- Maple syrup
Instructions
- Blend the pudding base. To a blender cup add the yogurt, apple butter, date, yellow miso paste if using, vanilla extract, cinnamon, cardamom, kosher salt, and soy milk. Blend on high until completely smooth, ensuring the date is fully incorporated.
- Combine chia seeds and pudding mixture. Pour the blended mixture into a storage container or bowl with the chia seeds. Whisk together well to prevent clumping. Let sit for 5 minutes, then whisk again thoroughly to break up any clumps. Cover and refrigerate for at least 1 hour to allow the pudding to thicken.
- Prepare the crumble. In a mini food processor, add the gluten-free rolled oats, walnuts or pecans, medjool dates, and a pinch of salt. Pulse until the mixture forms a crumbly texture to your liking, combining the nuts and dates finely but still retaining a bit of crunch.
- Cook the stewed apples. Heat a sauté pan over medium-low heat. Add the diced or sliced apples, maple syrup, cinnamon, ¼ cup water, and a pinch of salt. Stir well to combine and cook for about 3-4 minutes, stirring frequently. Add small splashes of water as needed to keep the mixture moist while the apples soften and most of the liquid cooks off.
- Assemble the pudding jars. Divide the chilled chia pudding evenly between 3 jars or serving glasses. Top each with an equal portion of the warm stewed apples, then sprinkle with about 2 tablespoons of the oat and nut crumble or more to taste. Optionally, serve with an extra spoonful of apple butter and a drizzle of maple syrup for added sweetness and flavor.
Notes
- For a thicker pudding, soak the chia seeds for longer, ideally overnight.
- Use any nuts or seeds you prefer for the crumble, such as pecans or almonds.
- Adjust the sweetness by adding more or less maple syrup or apple butter according to taste.
- If yellow miso paste is unavailable, it can be omitted; it adds a subtle umami depth but is optional.
- For a vegan and gluten-free version, ensure the plant-based yogurt and oats are certified gluten-free.
- The pudding can be made a day in advance for a convenient grab-and-go breakfast.
Leave a Reply