Apple Crumble Chia Pudding

Apple Crumble Chia Pudding tastes like a cozy dessert breakfast that manages to be wholesome and special at the same time. Inspired by fall cravings for something sweet and creamy yet nourishing I wanted a recipe with nourishing ingredients and the nostalgic flavors of baked apples and spice. This recipe layers creamy chia pudding with stewed cinnamon apples and a nutty oat crumble so every bite is textured and satisfying.

I first made this on a working weekend when I needed something portable and a little indulgent for breakfast. Now it is a favorite in lunchboxes and for dessert as well. The crumble on top is honestly craveworthy even on its own.

Ingredients

• Unsweetened plain plant-based yogurt: adds tangy creaminess plus probiotics. Look for a thick variety with a short ingredient list for best texture.
• Apple butter: brings concentrated apple flavor and natural sweetness. Choose a brand with apples as the first ingredient and no added oils.
• Medjool dates: add richness and a caramel like natural sweetness. Use fresh soft dates for the best blend.
• Yellow miso paste (optional): brings an extra layer of depth and subtle umami. Use mild white or yellow miso rather than red for gentle flavor.
• Vanilla extract: rounds out the flavor and gives a dessert like aroma. Pure extract is best.
• Cinnamon: forms the classic apple pie flavor base. Fragrant Ceylon cinnamon will give a gentle sweet heat.
• Cardamom: brings floral and warming notes. Freshly ground if possible adds extra brightness.
• Kosher salt: enhances every element and keeps the pudding from tasting flat. Opt for flaked salt for easy mixing.
• Soy milk: provides creamy liquid without overpowering flavor. Unsweetened and plain varieties work best here.
• Chia seeds: turn creamy as they hydrate and create the pudding texture. Black or white chia both work.
• Gluten free rolled oats: make up most of the crumble and add chew and fiber. Use certified gluten free oats if required.
• Walnuts or pecans: lend crunch and healthy fat to the topping. Toast or use raw depending on your preferred flavor.
• More Medjool dates (for the crumble): add both sweetness and help hold the texture together as a no bake topping.
• Apples: the star ingredient for the stewed layer. Choose crisp tart apples for best flavor and texture Granny Smith or Honeycrisp work well.
• Maple syrup: subtly sweetens the stewed apples and brings caramel notes. Pure maple is more complex than pancake syrup.
• Optional extras: extra drizzle of apple butter or maple syrup for serving add visual appeal and extra richness.

Instructions

Blend the Base:

Combine the yogurt apple butter Medjool date miso paste vanilla extract cinnamon cardamom salt and soy milk in a blender. Blend on high for about one minute until completely smooth and creamy with no visible date pieces.

Mix and Bloom Chia Seeds:

Pour chia seeds into a large bowl or jar. Add the blended milk mixture. Whisk well making sure all seeds are evenly coated and hydrated. Let sit for five minutes. Whisk vigorously again to prevent clumping ensuring seeds are evenly distributed.

Chill and Thicken:

Cover the bowl or container and refrigerate for at least an hour or overnight. The pudding will become thick as the seeds absorb the liquid. Stir again before serving to distribute texture.

Make the Oat Nut Crumble:

In a small food processor combine rolled oats walnuts Medjool dates and a pinch of salt. Pulse several times until the mixture forms a coarse meal with some nutty texture remaining. Do not overprocess or it will become a paste.

Stew the Apples:

Dice or thinly slice apples and add them to a sauté pan over medium low heat. Add maple syrup cinnamon a pinch of salt and about a quarter cup of water. Stir well and cook for three to four minutes until apples soften and become lightly syrupy. Add small splashes of water as needed to avoid sticking but allow most liquid to cook off.

Assemble the Jars:

Spoon chia pudding into three jars. Top each with an even layer of stewed apples. Generously sprinkle oat nut crumble over apples. Add a spoonful of extra apple butter or a drizzle of maple syrup for extra richness if desired.

Chia seeds are my secret favorite in this dish. Watching them swell into pudding overnight never fails to amaze kids. My grandmother always kept apple butter in the pantry and now I find myself making extra just for this pudding.

Storage Tips

Keep assembled puddings covered in the fridge for up to four days. Store crumble separately in an airtight container at room temperature to keep it crisp. If prepping apples ahead do not overcook so they do not become mushy as they sit.

Ingredient Substitutions

Any unsweetened plant-based yogurt works instead of soy or coconut. Try sunflower seeds or pumpkin seeds in the crumble for a nut free version. Pears or stone fruit can swap in for apples when in season. If you are out of dates try a bit of maple syrup or blended raisins for sweetness.

Serving Suggestions

Serve straight from the fridge for a quick breakfast on busy mornings. For extra flair add a dollop of coconut whipped cream and toasted seeds on top. Individual jars travel well for packed lunches or picnics.

Cultural and Historical Context

Chia seed pudding has roots in Mesoamerican cuisine where chia was a staple superfood. Baked fruit crumbles are classic in British and American dessert traditions especially in fall and winter. This layered version borrows from both blending nostalgia with modern plant based eating.

Seasonal Adaptations

Try stewing pears or peaches in spring for a floral twist Top with cranberries and orange zest for a holiday version Mix pumpkin puree into the base and sprinkle with pumpkin spice for autumn

Helpful Notes

For an extra creamy pudding let it set overnight Use tart apples for best balance with the sweet date and maple Batch prep the crumble and keep it in the freezer for quick toppings

Success Stories

I shared this at a brunch potluck and was asked for the recipe by nearly everyone at the table. Friends have even swapped out the apples for blackberries successfully. It is one of those rare vegan treats that makes everyone believe in plant based breakfasts.

Freezer Meal Conversion

Freeze individual assembled jars without the crumble. Let thaw in the fridge overnight then top fresh in the morning. The apples and pudding freeze surprisingly well. Just do not freeze the oat nut topping or it will get soggy.

This Apple Crumble Chia Pudding brings together the best of rustic autumn flavors and nutritious meal prep and it always disappears faster than I expect.

Recipe FAQs

→ How long should the chia mixture sit?

Let the chia mixture rest in the fridge for at least one hour to thicken and allow seeds to absorb the liquid fully.

→ Can I use a different plant-based milk?

Yes, almond, oat, or coconut milk can be used instead of soy milk to suit your preferences.

→ What type of apples work best?

Crunchy, tart-sweet varieties like Granny Smith or Honeycrisp hold shape and balance the sweetness nicely.

→ Can the oat crumble be made nut-free?

Swap out walnuts for sunflower or pumpkin seeds for a nut-free alternative while keeping the crumble texture.

→ How can I adjust the sweetness?

Add extra dates or a splash more maple syrup to the chia or apples for a sweeter outcome if desired.

→ Is the miso paste essential?

Miso paste is optional; it adds a subtle depth and umami but can easily be omitted if unavailable.