Apple Pie Chia Pudding

This apple pie chia pudding transforms your morning routine with all the cozy flavors of apple pie in a nutritious, make-ahead breakfast. I created this recipe when looking for quick breakfast options that wouldn't leave me hungry an hour later, and it's become my go-to for busy weekday mornings.

I first made this during apple picking season when my kitchen was overflowing with fresh honeycrisps. What started as a way to use up extra apples quickly became a family favorite that even my picky nephew requests when he visits.

Ingredients

• Chia seeds: Provide healthy omega 3 fats and create that perfect pudding texture when they absorb liquid
• Non dairy milk: Works better than regular milk for achieving the creamiest texture
• Apple sauce: Adds natural sweetness and intensifies the apple flavor throughout
• Maple syrup: Brings authentic sweetness that complements the spices perfectly
• Apple pie spice: Creates that classic flavor profile that makes this taste like actual pie
• Dairy free Greek style yogurt: Adds protein and creates a richer, creamier texture
• Fresh apple: Caramelizes beautifully for the topping giving both texture and intense flavor
• Coconut oil: Helps the apples caramelize without burning
• Cinnamon: Enhances the apple flavor and adds warmth to the finished dish

Step-by-Step Instructions

Mixing the Pudding Base:

Combine chia seeds, non-dairy milk, apple sauce, maple syrup, apple pie spice, and yogurt in a large bowl or container. Whisk thoroughly, making sure to break up any clumps of chia seeds. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.

Setting the Pudding:

Transfer the mixture to your storage container if using a separate one for refrigeration. Cover tightly and refrigerate overnight or for at least one hour. The pudding will significantly thicken as the chia seeds absorb the liquid. If possible, stir once about 30 minutes after refrigerating to prevent clumping.

Preparing the Caramelized Apples:

Core your apple and chop into small, uniform pieces about 1/4 inch in size for even cooking. Heat coconut oil in a pan over medium heat until melted and shimmering. Add the diced apple, maple syrup, and cinnamon, stirring to coat all pieces evenly.

Cooking the Apple Topping:

Cook the apple mixture for approximately 5 minutes, stirring occasionally. Watch for the apples to soften and develop a golden brown color. The natural sugars will caramelize, creating a syrupy consistency. Remove from heat when the apples are tender but still hold their shape.

Assembling Your Breakfast:

Stir the thickened chia pudding to ensure a consistent texture. Divide into serving bowls or jars. Top generously with the warm caramelized apples, allowing them to slightly melt into the pudding. Finish with an extra sprinkle of cinnamon and drizzle of maple syrup if desired.

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The apple pie spice blend is truly the secret ingredient that elevates this simple breakfast. I actually make my own by combining cinnamon, nutmeg, cardamom and a pinch of cloves which creates a more complex flavor than using cinnamon alone. My grandmother taught me this trick years ago when we would make actual apple pies together.

Texture Perfection Tips

The ideal chia pudding should have a creamy, smooth consistency without being too liquid or too firm. If your pudding seems too thick after refrigeration, simply add a splash more milk and stir well. Conversely, if it's too runny, mix in an additional tablespoon of chia seeds and allow to set for another 30 minutes. The yogurt addition is my secret for achieving that perfect silky texture that elevates this beyond typical chia puddings.

Seasonal Variations

While honeycrisp apples create my favorite version of this recipe, you can adapt this pudding throughout the year using seasonal fruits. In summer, swap the caramelized apples for fresh berries and a touch of lemon zest. Fall calls for pears cooked exactly like the apples in this recipe. Winter is perfect for adding pomegranate arils and orange segments. The chia base remains the same while the toppings keep the recipe fresh and exciting year-round.

Nutritional Benefits

This breakfast powerhouse combines multiple nutritional elements that make it particularly beneficial. The chia seeds provide plant-based omega-3 fatty acids, which support heart and brain health. The fiber content promotes digestive wellness and sustained energy, preventing mid-morning crashes. When made with fortified non-dairy milk, you also get calcium and vitamin D. The apples contain pectin, a type of fiber that supports gut health and helps manage cholesterol levels.

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This pudding is an easy way to enjoy the flavors of apple pie year-round without the extra effort of baking from scratch.

Frequently Asked Questions

→ Can I use a different type of milk for this chia pudding?

Yes! Any type of milk works well in this recipe. While the original calls for non-dairy milk, you can use almond, oat, coconut, soy or regular dairy milk depending on your preference or dietary needs.

→ Do I have to let the chia pudding sit overnight?

While overnight is ideal for the best texture, you can make this with just 1 hour of refrigeration time if you're in a hurry. The longer it sits, the more the chia seeds will absorb the liquid and create a thicker, pudding-like consistency.

→ What is apple pie spice and can I make my own?

Apple pie spice is a blend typically containing cinnamon, nutmeg, cardamom and allspice. You can easily make your own by mixing 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch each of cardamom and allspice.

→ Can I prepare the apple topping in advance?

Yes, though it's best enjoyed warm. You can prepare the caramelized apples ahead of time and reheat them gently before serving. This makes assembly even quicker for busy mornings.

→ How long will the chia pudding keep in the refrigerator?

The prepared chia pudding base will keep well in an airtight container in the refrigerator for up to 5 days. It's best to prepare the apple topping fresh or within 1-2 days of serving.

→ Can I make this without maple syrup?

Absolutely! You can substitute the maple syrup with honey, agave nectar, or date syrup. For a sugar-free version, try using mashed ripe banana or a few drops of liquid stevia to taste.