If you’re anything like me and love a cozy, wholesome breakfast that feels like a warm hug, you’re going to adore this Apple Cinnamon Chia Pudding with Stewed Apples Recipe. It’s that perfect balance of creamy, spiced chia pudding paired with tender, sweet stewed apples and a crunchy nutty crumble on top. Honestly, this recipe has become one of my absolute favorites not just because it tastes amazing, but because it’s simple enough to whip up even on busy mornings.
Why You’ll Love This Recipe
- Rich, Comforting Flavors: The cinnamon, apple butter, and cardamom blend beautifully for a warm, cozy taste every spoonful.
- Texture Paradise: Silky chia pudding, tender stewed apples, and a crunchy nut-oat crumble create a dreamy mix of textures.
- Simple and Nourishing: Made with wholesome ingredients like chia seeds, oats, and fresh apples for a healthy start.
- Versatile and Easy to Customize: Swap nuts, adjust sweetness, or make it dairy-free with ease to suit your preferences.
Ingredients You’ll Need
The magic behind this Apple Cinnamon Chia Pudding with Stewed Apples Recipe lies in its simple, quality ingredients that work so well together—each adding layers of flavor and texture. Let me walk you through a few must-knows before you shop!
- Plant-based yogurt: I use unsweetened plain yogurt to keep it creamy without extra sugar; it also helps the chia pudding set.
- Apple butter: This amps up the apple flavor and adds natural sweetness; try to get a good quality or homemade version for the best taste.
- Medjool dates: They’re my go-to natural sweetener because they blend smoothly and add a caramel-like richness.
- Yellow miso paste (optional): This might seem strange here, but trust me—adding miso deepens the flavor with a subtle umami note that balances the sweetness perfectly.
- Vanilla extract: A splash brightens up the whole pudding with lovely aromatic notes.
- Warm spices (cinnamon, cardamom): These are what give that quintessential fall flavor that just hugs you from the inside out.
- Kosher salt: Just a pinch makes all the sweet and savory flavors pop.
- Soy milk: I prefer soy milk for its creamy texture and protein content, but any plant milk works.
- Chia seeds: The star ingredient that thickens into pudding and boosts fiber and omega-3s.
- Rolled oats and nuts: For the crumble topping, I like walnuts or pecans for crunch and nuttiness.
- Apples: Fresh apples are stewed gently with maple syrup and cinnamon, adding natural sweetness and softness to the dessert.
- Maple syrup: Adds sweetness and depth to the stewed apples without using refined sugar.
Variations
I love how flexible this Apple Cinnamon Chia Pudding with Stewed Apples Recipe is—you can easily make it your own! I often switch up the nuts or sweeteners depending on what I have on hand. Feel free to experiment!
- Nuts swap: I once used almonds instead of walnuts, and it added a lovely crunch that my family enjoyed just as much.
- Sweetener tweaks: If you don’t have dates, maple syrup or agave work fine, though dates give the best creamy texture when blended.
- Dairy-free variations: This recipe naturally works with any plant-based milk and yogurt, great for vegan diets.
- Seasonal twists: Try adding a pinch of nutmeg or ginger for the holidays—it really elevates the flavor.
How to Make Apple Cinnamon Chia Pudding with Stewed Apples Recipe
Step 1: Blend Your Flavor Base
Start by adding the plant-based yogurt, apple butter, pitted Medjool date, miso paste (if using), vanilla, cinnamon, cardamom, salt, and soy milk into a blender cup. Blend it on high until everything’s super smooth. I discovered this step makes a huge difference in texture, giving you that luscious, creamy pudding without lumps.
Step 2: Mix in the Chia Seeds and Let It Set
Pour the chia seeds into a bowl or storage container, then add your blended mix on top. Whisk it thoroughly. Then, here’s a trick I learned: let it rest for 5 minutes to let the chia seeds absorb some liquid, then whisk again gently to break up any clumps. Cover and pop it in the fridge for at least one hour. This resting period is key for that perfect pudding texture.
Step 3: Prepare the Nutty Crumble
In a mini food processor, combine rolled oats, walnuts or pecans, Medjool dates, and a pinch of salt. Pulse until it forms crumbly, slightly sticky bits. I love how this crumble adds a satisfying crunch and just the right amount of sweetness on top of the smooth pudding.
Step 4: Stew the Apples
Heat a sauté pan over medium-low heat and add diced or thinly sliced apples, maple syrup, cinnamon, 1/4 cup water, and a pinch of salt. Stir to combine, then let it gently cook for 3–4 minutes, stirring occasionally. Add water if needed to keep the apples from sticking but stop once they’re soft and most liquid has evaporated. This soft, sweet apple topping is what really makes this recipe feel indulgent yet wholesome.
Step 5: Assemble and Enjoy
Divide the chia pudding evenly into jars or bowls, spoon over the stewed apples, then sprinkle with the oatmeal-nut crumble. If you want to go all out, serve with extra apple butter and a drizzle of maple syrup on top. I promise your breakfast game just leveled up.
Pro Tips for Making Apple Cinnamon Chia Pudding with Stewed Apples Recipe
- Use an immersion blender hack: I blend the mixture right in a tall glass jar using my immersion blender, then add chia seeds and whisk directly—less washing, less fuss.
- Double whisk to prevent clumps: After the first whisk, let it rest 5 minutes then whisk again to break up those pesky chia lumps.
- Customize thickness easily: I prefer mine thick but if you find it too dense, just add a splash of milk and stir gently to loosen it up.
- Prevent watery stewed apples: Cook the apples slowly on medium-low heat and add water sparingly to avoid soggy topping.
How to Serve Apple Cinnamon Chia Pudding with Stewed Apples Recipe
Garnishes
I usually finish mine with a dollop of extra apple butter and a light drizzle of maple syrup—it adds richness and a touch of elegance. Sometimes, I add a sprinkle of toasted cinnamon or crushed nuts right before serving for that beautiful final touch.
Side Dishes
This pudding is quite filling, but if you’re serving it for brunch, it pairs wonderfully with a slice of whole-grain toast with nut butter or a savory veggie omelet to balance the sweetness.
Creative Ways to Present
For special occasions, I like to layer it in clear glasses for a parfait effect—chia pudding, stewed apples, crumble, then repeat. It looks gorgeous and feels like an indulgent treat, perfect for brunch guests.
Make Ahead and Storage
Storing Leftovers
Leftover chia pudding keeps well in the fridge for up to 3 days—just keep the crumble separate so it stays crunchy. I store the stewed apples in a small airtight container alongside for freshness.
Freezing
I haven’t found freezing the assembled pudding to be ideal because the texture changes, but you can freeze the stewed apples separately in freezer-safe containers for up to a month and thaw when needed.
Reheating
If you want your stewed apples warm, gently reheat them on the stove or microwave before serving. The chia pudding is best enjoyed cold or at room temperature, so I usually serve it straight from the fridge.
FAQs
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Can I use other types of milk instead of soy milk?
Absolutely! Almond, oat, coconut, or any plant-based milk will work, though I find soy milk gives the best creamy texture and protein boost for the pudding.
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Do I have to use miso paste in the recipe?
Miso is optional but highly recommended. It adds a subtle depth and umami balance to the sweetness. If you’re new to miso in desserts, give it a try—you might be pleasantly surprised!
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How long should I let the chia pudding set?
At least one hour in the fridge works well, but I usually prep it the night before for the best texture and flavor.
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Can I make this recipe nut-free?
Sure! Just skip the walnuts or pecans in the crumble, or replace them with seeds like pumpkin or sunflower seeds to keep the crunch.
Final Thoughts
This Apple Cinnamon Chia Pudding with Stewed Apples Recipe has become my go-to when I want something that’s comforting, nourishing, and just downright delicious. I love how it feels like a treat but is packed with wholesome ingredients that keep me energized through the morning. If you try it, I’m sure you’ll love the cozy flavors and the satisfying textures as much as I do. It’s the kind of breakfast you look forward to, and honestly, it hits the spot every single time!
Print
Apple Cinnamon Chia Pudding with Stewed Apples Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Apple Crumble Chia Pudding is a delicious and nutritious vegan breakfast or snack option that combines creamy chia pudding infused with warming spices and apple butter, topped with a crunchy oat and nut crumble, and sweet stewed apples. It’s gluten-free, plant-based, and naturally sweetened with dates and maple syrup, making it a wholesome treat packed with fiber and flavor.
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
- Blend the pudding base: Add the plant-based yogurt, apple butter, Medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, kosher salt, and soy milk to a blender cup. Blend on high speed until the mixture is completely smooth and well combined.
- Mix in chia seeds: Pour the blended mixture into a storage container or bowl. Add the chia seeds and whisk thoroughly to combine. Let the mixture sit for 5 minutes to allow the chia seeds to start swelling, then whisk again to break up any clumps. Cover and refrigerate for at least 1 hour to fully thicken.
- Prepare the crumble: Place the gluten-free rolled oats, walnuts or pecans, Medjool dates, and a pinch of salt into a mini food processor. Pulse the mixture until it reaches a crumbly texture that you like, resembling coarse crumbs.
- Cook the apples: Heat a sauté pan over medium-low heat. Add the diced or thinly sliced apples, maple syrup, cinnamon, water, and a pinch of salt. Stir well to combine and sauté for 3 to 4 minutes, adding small splashes of water as needed to prevent sticking. Continue stirring until the apples soften and most of the liquid has evaporated.
- Assemble the jars: Divide the chilled chia pudding evenly among 3 serving jars or bowls. Top each with a portion of the stewed apples, then sprinkle with the oat and nut crumble (approximately 2 tablespoons per serving). Optionally, serve with extra apple butter and a drizzle of maple syrup on top as desired.
Notes
- Save on dishes by blending the milk and other pudding ingredients in a tall glass storage jar with an immersion blender, then adding chia seeds and whisking directly in the jar. Cover and refrigerate without transferring.
- To prevent clumps, whisk the chia pudding mixture twice: first before resting and once again after 5 minutes to break up swelling seed clumps.
- Adjust thickness by adding more soy milk in small splashes if you prefer a thinner chia pudding consistency.
Nutrition
- Serving Size: 1 jar (about 1 cup)
- Calories: 320 kcal
- Sugar: 17 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 8 g
- Cholesterol: 0 mg
