Apple Crumble Chia Pudding
A warm, cozy dessert that mimics apple crumble in a light, creamy chia pudding form, perfect for make-ahead meals.
Ingredients
Chia Pudding Base
- 3 tablespoons chia seeds Choose organic, whole chia seeds.
- 1 cup unsweetened almond milk Opt for preservative-free for a clean taste.
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup Adjust sweetness to taste.
Apple Filling
- 1 fresh apple peeled, cored, and diced Choose a firm crisp apple like Honeycrisp.
- 1/2 teaspoon ground cinnamon Use fresh ground cinnamon for best flavor.
- 1 tablespoon maple syrup For cooking the apples.
Toppings
- toasted oats For topping.
- chopped walnuts or pecans Optional for topping.
- freshly grated apple Optional garnish.
- cinnamon powder For sprinkling.
- crushed nuts For extra crunch.
- coconut whipped cream Optional finish.
Instructions
Cook the diced apples
- In a small saucepan, gently cook the diced apples with ground cinnamon and maple syrup over low heat, stirring occasionally until tender, about 6–8 minutes.
- Ensure the apples are glossy and tender but not mushy; you should hear a gentle sizzle when stirred.
Make the chia base
- In a bowl, combine chia seeds, unsweetened almond milk, vanilla extract, and maple syrup. Stir thoroughly and let it sit for about 5 minutes.
- Stir again to ensure even soaking and a smooth pudding texture.
Combine or layer the apple filling
- Once the apple mixture has cooled slightly, gently fold it into the chia pudding base or layer it on top.
- Adjust sweetness or spice as needed.
Chill and top before serving
- Transfer to serving jars, cover, and refrigerate for at least 4 hours or overnight.
- Before serving, add toasted oats or nuts on top and optional garnishes.
Notes
Store in airtight containers for up to 4-5 days. Can be frozen separately for up to 1 month.