Apple Crumble Chia Pudding

This Apple Crumble Chia Pudding is packed with all the fall flavors thanks to the addition of apple butter and warming spices. A fiber loaded breakfast that is easy to prep ahead of time.

I’m not ready for the fall, the colder days, and darkness, but I am here for the food. Just the food. And the food in the fall is just oh so good. To help ease you into the season, I have some chia pudding for you loaded with seasonal apples, warming spices, but also cool enough to help you if the weather is still a little more on the warm side.

Why You’ll Love This Apple Crumble Chia Pudding

• Packed with soluble fiber. This type of fiber found in chia seeds and apples, which may aid with lowering cholesterol and helping to support digestion.
• Great to meal prep. This chia pudding can be prepared ahead of time to make grabbing breakfast in the morning a breeze.
• Adjust the ingredients as needed. See the recommended swaps below and change up this chia pudding to better suit your tastes and needs.

Key Ingredients and Substitutions

• Chia Seeds: If you don’t like the texture of whole chia seeds, feel free to blend them along with the milk.
• Miso Paste: This helps to balance out the sweetness, but also give more depth of flavor to the apples. You can use yellow or white miso paste for this. I would not recommend red miso paste as it is very overpowering in flavor. Feel free to omit this ingredient if you don’t have it and instead use more salt to taste as needed.
• Medjool Dates: If you don’t like or have dates, you can also try this with other dried fruit. Dried apricots can work really well here.
• Spices: I used a mix of cinnamon and cardamom. Feel free to consolidate and use an apple pie spice mix or just use cinnamon.
• Soy Milk: I like to use soy milk for the extra protein, but feel free to swap with any of your favorite plant-based milks instead. This works really well with oat milk as an alternative.
• Yogurt: I used soy yogurt, but you can also use any of your other favorite yogurt options. My favorite yogurt brands to use are Silk’s Soy Yogurt and Kite Hill.
• Oats: To make this recipe gluten-free, use gluten-free oats. You can swap for extra walnuts or pecans if desired.
• Walnuts: You can also use pecans or almonds for this too. If you have a nut allergy, swap with more oats.
• Apples: If you are feeling lazy and don’t want to cook down apples, enjoy this with some fresh sliced banana instead.
• Apple Butter: Can often be found in the same section as your nut butters and jams in your local market. If you can’t find apple butter add 1/4 cup of sauteed apples to the blender cup.

How to Make Apple Crumble Chia Pudding

To a blender cup add the yogurt, apple butter, date, miso, vanilla, cinnamon, cardamom, salt and milk. Blend the mixture on high until completely smooth.

Add the chia seeds to a storage container or bowl then pour the blended milk on top. Whisk the mixture together and allow to sit for 5 minutes. Give the mixture another good whisk to help remove clumps then cover and store in the fridge for at least an hour.

To make the crumble, add the oats, walnuts, dates and a pinch of salt to a mini food processor. Pulse the mixture together until it becomes crumbly to your liking.

For the stewed apples, heat a saute pan over medium low heat. When hot, add the apple, maple syrup, cinnamon, 1/4 cup water and a pinch of salt and stir well to combine then continue to saute for 3-4 minutes. Add additional splashes of water as needed while continuing to stir until the apples have softened and most of the liquid has cooked off.

To assemble, divide the chia pudding between 3 jars. Divide the cooked apples between the jars, then sprinkle with as much of the crumble as you like (I used about 2 tbsp for reference). These jars can also be served with a spoonful of extra apple butter and a drizzle of maple syrup as desired.

Expert Tips

• Save on dishes with this hack. You can blend the milk in a long glass storage jar like this using an immersion blender. After blending, add the chia seeds directly to the jar and whisk together as instructed. Cover the jar with a lid then store in the fridge without having to transfer to a different storage container or bowl to mix. You can do the same thing using any of the nutribullet blender cups too.
• Prevent clumps. After you whisk your chia seeds and milk together allow the mixture to settle for 5 minutes then whisk the mixture again. This second whisking will help break up any clumps that may have occurred as the chia seeds initially swell.
• Adjust liquid to your liking. I like my chia pudding thick, but if you prefer it a little thinner, add a splash of milk while mixing at a time to help loosen up the pudding more to your liking.

Frequently Asked Questions

Make It a Balanced Meal

An ideal meal will contain a combination of protein, complex carbohydrates, and healthy fat. This combination helps to fill you up and also leads to more meal satisfaction and more balanced energy between meals. To help keep this balanced, consider the following:

• Keep the added sugar to a minimum by using dates to sweeten your chia pudding.
• Bump up the protein. Use soy milk or pea protein milk instead of lower protein milks. Consider using soy or high protein yogurts.

More Fiber Packed Breakfast Options

• High Protein Breakfast Crumble
• Smoky Shredded Tofu Breakfast Sandwich
• Fudgy Chocolate Baked Oats
• PBJ Overnight Oats
• Marinated Tomato Toast with Garlic Dill Edamame Spread

If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

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