Apple Chia Pudding with Cinnamon Crumble Recipe

I’m so excited to share this Apple Chia Pudding with Cinnamon Crumble Recipe with you because it’s one of those breakfasts that feels special without any fuss. Imagine creamy chia pudding layered with tender stewed apples and topped with a crunchy cinnamon crumble—it’s like fall in a jar! I’ve made this recipe countless times, and it never fails to impress. Whether you’re meal prepping for the week or just want a wholesome treat, this one’s a total winner.

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Ingredients You’ll Need

This Apple Chia Pudding with Cinnamon Crumble Recipe uses simple, wholesome ingredients you might already have around your kitchen. Each component adds something unique, from the creamy chia pudding base to the warming spices and that toasty crumble topping.

• Unsweetened plain plant-based yogurt: Adds creaminess and tang, plus it’s dairy-free for a lighter feel.
• Apple butter: Brings natural apple flavor and sweetness without extra sugar.
• Medjool dates: Super sweet and perfect for blending smoothly.
• Yellow miso paste (optional): I know it sounds surprising, but it really enhances depth with a subtle umami twist.
• Vanilla extract: For warm, inviting aroma that pairs beautifully with apple and cinnamon.
• Cinnamon and cardamom: These spices give that cozy, fall-inspired warmth that makes this pudding feel special.
• Kosher salt: Just a pinch to balance sweetness and bring out all the flavors.
• Soy milk: Creamy and neutral; you can swap with any plant milk you prefer.
• Chia seeds: The star that thickens the pudding and packs in fiber and omega-3s.
• Gluten-free rolled oats: For the crumble — toasted to bring a lovely nutty crunch.
• Walnuts or pecans: I love pecans for their buttery taste; walnuts work great too.
• More medjool dates: For sweetening and binding the crumble topping.
• Apples: Fresh and diced for stewing, they soften into gooey bites packed with cinnamon and just a touch of maple syrup.
• Maple syrup: Adds natural sweetness and enhances the apple flavor in the stew.

Variations

One of my favorite things about this Apple Chia Pudding with Cinnamon Crumble Recipe is how easy it is to customize. I’ve played with different nuts, spices, and even fruit combinations, so feel free to make it your own.

• Nut-Free Version: I’ve swapped walnuts or pecans for sunflower seeds which work great if you need to avoid nuts.
• Spice Twist: Once I tried adding a pinch of nutmeg and it gave the crumble an extra layer of warmth that I loved.
• Fruit Swap: If apples aren’t your thing, pears or peaches work deliciously when stewed with maple syrup and cinnamon instead.
• Sweeter or Less Sweet: Play with the dates and maple syrup amounts to match your preference perfectly.

How to Make Apple Chia Pudding with Cinnamon Crumble Recipe

Step 1: Blend the Creamy Chia Pudding Base

Start by adding the yogurt, apple butter, medjool date, optional yellow miso paste, vanilla extract, cinnamon, cardamom, salt, and soy milk to your blender. Blend on high until everything is perfectly smooth—no chunks of date or clumps here! I discovered blending the pudding base first makes the texture so much creamier than just stirring. If you don’t have a blender, using an immersion blender right in a tall jar works wonders and saves the cleanup.

Step 2: Mix in the Chia Seeds and Let It Set

Pour your blended milk mixture over the chia seeds in a bowl or container. Whisk well to combine and let it sit for 5 minutes. Then, whisk again to break up any chia clumps that have formed. This double whisking technique is a game-changer that I learned after struggling with lumpy pudding for way too long. Cover it with a lid, pop it in the fridge, and let it chill for at least an hour while the chia seeds soak up all that delicious liquid.

Step 3: Prepare the Cinnamon Crumble Topping

While your pudding chills, add the rolled oats, walnuts or pecans, medjool dates, and a pinch of salt to a mini food processor. Pulse until it gets crumbly but still with some texture. The dates act as a sticky binder and naturally sweeten the crumble. I love the contrast of this crunchy topping over the silky pudding — it’s just heavenly.

Step 4: Cook the Stewed Apples

Heat a sauté pan over medium-low heat with a bit of water, then add the diced apples, maple syrup, cinnamon, and a pinch of salt. Stir occasionally, adding small splashes of water as needed, so the apples soften gently without sticking or burning, about 3-4 minutes. You want them tender but still holding their shape to give some bite. This part always makes the kitchen smell amazing!

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

Divide the chilled pudding between your serving jars or bowls. Spoon the stewed apples over each serving, then sprinkle generously with the cinnamon crumble. I usually use about 2 tablespoons of crumble per jar, but you can add as much or as little as you like. Top with extra apple butter or a drizzle of maple syrup if you want that touch of indulgence.

How to Serve Apple Chia Pudding with Cinnamon Crumble Recipe

Garnishes

I love to finish mine with a little extra apple butter swirl on top and a drizzle of maple syrup right before eating. Sometimes I sprinkle a few fresh chopped nuts or even a pinch of cinnamon for that final pop of flavor and texture. These little touches turn simple breakfast into something cozy and Instagram-worthy.

Side Dishes

This pudding is pretty filling on its own, but when I want a heartier brunch, I’ll add a side of whole-grain toast with almond butter or a cup of hot herbal tea. For a sweet contrast, fresh berries or a banana on the side complement the apple flavors nicely.

Creative Ways to Present

For special occasions, I’ve layered this pudding in clear jars with alternating dollops of extra apple butter between layers, making it look super fancy. Adding edible flowers or a sprig of fresh mint also makes it extra festive for brunch guests or holiday mornings.

Make Ahead and Storage

Storing Leftovers

I store leftover pudding covered tightly in the fridge for up to three days. The crumble topping keeps best if stored separately, so it stays crunchy. When I’m short on time, I even keep small jars preassembled without the crumble and add it just before eating—they last beautifully.

Freezing

I generally avoid freezing this pudding because the chia sets the texture really well fresh and the apples soften differently after freezing. However, if you choose to freeze, I recommend freezing the pudding base only, then thawing overnight and adding freshly stewed apples and crumble after.

Reheating

I usually enjoy this pudding cold, but if you like it warmed, gently heat the stewed apples in a pan or microwave before assembling. The pudding is best served chilled, so I don’t warm that part. This contrast of warm apples on cool pudding is delightful on chilly mornings.

FAQs

Final Thoughts

This Apple Chia Pudding with Cinnamon Crumble Recipe has become one of my all-time favorites because it combines so many cozy flavors with nourishing ingredients. It’s simple to prep yet feels like a treat any time you eat it. I truly believe you’ll love waking up to this jar of goodness—it’s a small ritual that makes mornings brighter. Give it a try, tweak it to your liking, and enjoy every spoonful like I do!

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