Apple Crumble Chia Pudding Recipe

Introduction

Apple Crumble Chia Pudding is a delightful and nutritious twist on a classic dessert. Combining creamy chia pudding with tender stewed apples and a crunchy oat-nut crumble, this dish is perfect for breakfast or a wholesome snack.

Ingredients

• 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
• 3 tbsp gluten-free rolled oats
• 3 tbsp walnuts or pecans
• 2 medjool dates
• 2 apples, diced or thinly sliced
• 2 tsp maple syrup
• 1/4 tsp cinnamon (for stewed apples)

Instructions

1. Step 1: In a blender cup, combine the plant-based yogurt, apple butter, one medjool date, yellow miso paste if using, vanilla extract, cinnamon, cardamom, salt, and soy milk. Blend on high until completely smooth.
2. Step 2: Pour the blended mixture over the chia seeds in a bowl or storage container. Whisk together and let sit for 5 minutes. Whisk again to break up any clumps, then cover and refrigerate for at least one hour.
3. Step 3: Prepare the crumble by pulsing the oats, walnuts or pecans, two medjool dates, and a pinch of salt in a mini food processor until crumbly but not powdery.
4. Step 4: For the stewed apples, heat a saute pan over medium-low heat. Add the diced apples, maple syrup, cinnamon, 1/4 cup water, and a pinch of salt. Stir well and cook for 3-4 minutes, adding splashes of water as needed, until the apples soften and most liquid evaporates.
5. Step 5: To assemble, divide the chia pudding among three jars. Top with 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.

Tips & Variations

• Use different nuts like almonds or hazelnuts for varied crunch and flavor.
• Add a squeeze of lemon juice to the stewed apples for a fresh tang.
• Substitute soy milk with almond or oat milk if preferred.
• For extra sweetness, mix a little maple syrup directly into the chia pudding before chilling.

Storage

Store the assembled jars in the refrigerator for up to 3 days. Keep the crumble separate if you want to maintain its crunch and add it just before serving. Reheat the stewed apples gently before assembling if preferred warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, just ensure you use gluten-free rolled oats to keep the recipe gluten-free.

How long does the chia pudding need to chill?

It needs at least one hour in the fridge to thicken properly, but overnight chilling gives the best texture.

Apple Crumble Chia Pudding Recipe

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★★★★★

4.8 from 76 reviews

A wholesome and comforting Apple Crumble Chia Pudding that combines creamy plant-based yogurt and chia seeds with aromatic spices, tender stewed apples, and a crunchy nutty oat crumble. This nutritious recipe offers a perfect blend of flavors and textures, ideal for a healthy breakfast or snack.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 15 minutes
• Yield: 3 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Vegetarian American
• Diet: Gluten Free

Ingredients

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Chia Pudding Base

• 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 Topping

• 3 tbsp gluten-free rolled oats
• 3 tbsp walnuts or pecans
• 2 medjool dates
• Pinch of salt

Stewed Apples

• 2 apples, diced or thinly sliced
• 2 tsp maple syrup
• 1/4 tsp cinnamon
• 1/4 cup water
• Pinch of salt

Instructions

1. Blend the Pudding Base: In a blender cup, combine the plant-based yogurt, apple butter, medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, salt, and soy milk. Blend on high until the mixture is completely smooth and creamy.
2. Mix Chia Seeds: Pour the chia seeds into a storage container or bowl. Add the blended milk mixture on top and whisk thoroughly to combine. Let it sit for 5 minutes, then whisk again to break up clumps. Cover and refrigerate for at least 1 hour to allow the chia seeds to absorb liquid and thicken.
3. Prepare the Crumble: Place the rolled oats, walnuts or pecans, medjool dates, and a pinch of salt into a mini food processor. Pulse until the mixture becomes coarse and crumbly to your liking.
4. Cook the 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 well to combine. Cook the mixture for 3-4 minutes, stirring occasionally and adding additional water if needed, until the apples are tender and most liquid has evaporated.
5. Assemble the Pudding: Divide the chia pudding evenly between 3 jars or serving glasses. Spoon the warm stewed apples over the pudding. Sprinkle the crumble topping on each serving (about 2 tablespoons each). Optionally, add a spoonful of extra apple butter and a drizzle of maple syrup on top before serving.

Notes

• You can substitute soy milk with almond, oat, or other plant-based milks.
• Yellow miso paste is optional but adds a subtle umami depth to the pudding base.
• For a smoother crumble, pulse fewer times; for finer crumble, pulse more.
• Store assembled jars covered in the fridge for up to 2 days for meal prep.
• Adjust maple syrup amounts in stewed apples and topping according to desired sweetness.

Keywords: chia pudding, apple crumble, plant-based yogurt, gluten-free, healthy breakfast, vegan dessert