Description
This Apple Crumble Chia Pudding combines creamy plant-based yogurt, apple butter, warming spices, and fiber-rich chia seeds for a delicious and nutritious fall-inspired breakfast. Featuring a crunchy gluten-free oat and nut crumble alongside stewed spiced apples, this make-ahead dish is perfect for a cozy morning treat or healthy snack.
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
- Pinch of salt
Optional for Serving
- Extra apple butter
- Maple syrup
Instructions
- Blend the pudding base: In a blender cup, combine the unsweetened plant-based yogurt, apple butter, medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, kosher salt, and soy milk. Blend on high until completely smooth and creamy.
- Mix chia seeds: Pour the blended mixture over the chia seeds in a storage container or bowl. Whisk thoroughly to combine, then let sit for 5 minutes to allow the chia seeds to swell. Whisk again to break up any clumps, cover, and refrigerate for at least one hour to thicken.
- Prepare the crumble: In a mini food processor, pulse the gluten-free oats, walnuts or pecans, medjool dates, and a pinch of salt until the mixture becomes crumbly to your desired texture.
- Cook 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 to combine, then cook for 3-4 minutes, stirring occasionally. Add more water as needed to prevent sticking until apples soften and most liquid evaporates.
- Assemble the pudding jars: Divide the chia pudding evenly into 3 jars. Top each jar with the stewed apples, then sprinkle with the oat and nut crumble. Optionally, add a spoonful of extra apple butter and a drizzle of maple syrup before serving.
Notes
- You can blend the pudding ingredients directly in a long glass storage jar using an immersion blender, then add chia seeds, whisk, cover, and refrigerate without transferring.
- Letting the chia pudding sit for 5 minutes and whisking again helps prevent clumps for a smoother texture.
- Adjust the thickness of your pudding by adding more soy milk if you prefer a thinner consistency.
