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Apple Crumble Chia Pudding Recipe

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4.7 from 19 reviews

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.

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

Stewed Apples

  • 2 apples, diced or thinly sliced
  • 2 tsp maple syrup
  • 1/4 tsp cinnamon
  • 1/4 cup water

Optional for Serving

  • Extra apple butter
  • Maple syrup

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Cook the stewed apples. Heat a sauté pan over medium-low heat. Add the diced or sliced apples, maple syrup, cinnamon, 1/4 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.
  5. 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.

Find it online: https://lovelycooks.com/apple-crumble-chia-pudding-recipe/