Apple Chia Pudding with Cinnamon Crumble Recipe

If you’re craving a cozy breakfast or a sweet snack that feels like autumn in a jar, you have to try this Apple Chia Pudding with Cinnamon Crumble Recipe. I absolutely love how this pudding balances creamy chia goodness with the warm flavors of apple and cinnamon, not to mention that crunchy crumble on top—it’s the kind of recipe that makes you actually look forward to mornings or afternoon treats. Stick around; I’ll walk you through every step, so you nail it just right!

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Ingredients You’ll Need

This recipe is a beautiful mix of pantry staples and fresh ingredients. Each plays a special role—chilling the pudding lets those chia seeds expand, while the crumble brings a delightful texture contrast. When shopping, look for good-quality unsweetened yogurt and fresh apples for the best flavor.

• Unsweetened plain plant-based yogurt: Provides a creamy base and keeps things dairy-free if you want.
• Apple butter: Adds natural sweetness and intense apple flavor without extra sugar.
• Medjool date: A natural sweetener that blends smoothly, giving richness.
• Yellow miso paste (optional): Adds a subtle umami depth—don’t skip if you want that extra layer of flavor.
• Vanilla extract: Warms up the whole mix and rounds out the spices beautifully.
• Cinnamon and cardamom: These are your aromatic stars—go fresh if you can for maximum flavor.
• Kosher salt: Enhances sweetness and balances flavors; don’t forget this little secret weapon.
• Soy milk: Works perfectly here for a creamy consistency, but feel free to swap with any plant milk you prefer.
• Chia seeds: The magical thickening agent that turns the liquid into a luscious pudding.
• Gluten-free rolled oats: For the crumble’s base, providing that lovely crunch.
• Walnuts or pecans: Adds nuttiness and texture to the crumble.
• Apples: Fresh and sweet, they transform into tender stewed bites that complement the pudding.
• Maple syrup: Sweetens the stewed apples naturally and tastes amazing when drizzled on top.

Variations

One of the things I love most about the Apple Chia Pudding with Cinnamon Crumble Recipe is how easy it is to make your own. I’ve tweaked it based on what I have in the fridge and what my family prefers—there’s plenty of room for creativity.

• Nut-free option: Swap walnuts or pecans for toasted seeds like pumpkin or sunflower if someone has allergies—still adds great crunch.
• Spice it differently: I sometimes add a pinch of nutmeg or ginger instead of cardamom for a warmer vibe on chilly days.
• Fruit swap: If apples aren’t in season, stewed pears with a hint of vanilla make a lovely alternative.
• Sweeter or tangier: Try adding a spoonful of lemon juice to the stewed apples to brighten the flavors or more maple syrup for extra sweetness.

How to Make Apple Chia Pudding with Cinnamon Crumble Recipe

Step 1: Blend Your Pudding Base to Creamy Perfection

Start by tossing the yogurt, apple butter, a medjool date (pitted), optional miso paste, vanilla extract, cinnamon, cardamom, salt, and soy milk into your blender. Blitz everything on high until it’s completely smooth—no chunks! This step is key because you want the date fully blended, giving the pudding a silky texture and natural sweetness. If you don’t have a blender handy, no worries—you can use an immersion blender right in a tall jar. I discovered this trick when I wanted to save on dishes and it works like a charm!

Step 2: Whisk in Chia Seeds and Let Them Work Their Magic

Pour the blended mixture over your chia seeds in a bowl or jar and whisk thoroughly to combine. Then — and this is a tip I swear by — let it sit for about five minutes. You’ll see the chia seeds start to swell up. After that, whisk again really well to break up any pesky clumps. Cover it and pop it in the fridge for at least one hour; I usually leave it overnight so it’s perfectly chilled and thick when I’m ready to dive in.

Step 3: Whip Up the Cinnamon Crumble Topping

While the pudding sets, toss your oats, walnuts (or pecans), medjool dates, and a little pinch of salt into a mini food processor. Pulse the mixture until it forms crumbly clusters — not too powdery, you want that satisfying crunch! This crumble is what elevates the whole dish from simple to totally swoon-worthy. The first time I tried it without this topping, something felt missing, so don’t skip it.

Step 4: Stew the Apples to Sweet Softness

Heat a sauté pan over medium-low and add your diced apples, maple syrup, cinnamon, a bit of water, and a pinch of salt. Stir everything together and let it cook gently for 3–4 minutes. Keep an eye on it and add a splash of water if it looks dry; the apples should soften but still hold their shape, with most of the liquid evaporated. This warm topping adds a softness and juiciness that pairs so well with the creamy pudding and crumble.

Step 5: Assemble Your Apple Chia Pudding with Cinnamon Crumble Recipe Jar

Divide the chia pudding among your serving jars or bowls, then spoon over the stewed apples. Top everything off with a generous sprinkle of your cinnamon crumble. If you want to go full-on indulgent, add a dollop of extra apple butter or drizzle some maple syrup for sweetness on top. My family goes crazy for this final touch — it’s like your favorite apple pie, but healthier and ready in no time.

How to Serve Apple Chia Pudding with Cinnamon Crumble Recipe

Garnishes

I usually top mine with a little extra apple butter and a drizzle of maple syrup because it amps up the apple flavor and adds just the right amount of sweetness. A sprinkle of toasted cinnamon or a few chopped nuts on top also looks pretty and adds texture—you’ll love experimenting with garnishes to suit your taste.

Side Dishes

This pudding is lovely on its own, but if I’m serving it for brunch, I like pairing it with a side of fresh fruit or some toasted bread with almond butter. A cup of chai tea or black coffee balances the spices wonderfully, making for a cozy and satisfying meal.

Creative Ways to Present

For special occasions, I layer the pudding in clear glass jars or tall parfait glasses, alternating pudding, stewed apples, and crumble in pretty layers. Adding a cinnamon stick as a stirrer or a sprig of fresh mint gives it an elegant touch. It’s a fun way to impress guests while still keeping things simple.

Make Ahead and Storage

Storing Leftovers

I store leftover chia pudding in a sealed container in the fridge for up to three days. The pudding might thicken a bit more overnight, but a quick stir with a splash of milk brings back the perfect consistency. I usually keep the crumble separate and only add it right before serving to keep it crunchy.

Freezing

Freezing chia pudding isn’t my go-to because the texture changes slightly once thawed, becoming a bit grainy. If you want to freeze it, I recommend leaving out the apples and crumble until you’re ready to serve, then stewing fresh apples and making fresh crumble.

Reheating

If you prefer your stewed apples warm, you can gently reheat them in a pan over low heat or microwave for 20-30 seconds. I usually enjoy the pudding chilled, but you could bring it to room temperature if preferred—just avoid heating the chia pudding itself, as it can affect the texture.

FAQs

Final Thoughts

This Apple Chia Pudding with Cinnamon Crumble Recipe holds a special place in my kitchen because it’s an easy, wholesome treat that feels a bit special without fussing over complicated steps. Whether you’re making it as a healthy breakfast, a cozy dessert, or a mid-afternoon pick-me-up, it always hits the spot. I’m so glad to share it with you and can’t wait to hear how you tweak it to make it your own. Give it a try—you might just find your new favorite fall indulgence!

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