Breakfast | Dairy Free | Fall | Gluten Free | Snacks | Vegan
Apple Pie Chia Pudding
Apple pie chia pudding turns your favorite fall dessert into a make-ahead breakfast. It’s easy, flavorful, and great for busy mornings.
Looking for more apple recipes? Try my dairy free apple cinnamon muffins, butternut squash & feta salad with apple vinaigrette, or green apple mocktail with lemon ginger syrup.
Ingredient Notes
- Dairy free butter – for cooking the apples
- Apple – thinly sliced so they cook quickly. Avoid using a tart apple, otherwise, the chia pudding won’t be sweet enough.
- Brown sugar – a small amount brings out the natural sweetness in the apples.
- Lemon juice – to help balance the flavors and prevent the apples from browning.
- Ground cinnamon – the classic apple pie spice.
- Vanilla extract – adds depth and makes it taste more like dessert
- Pinch of salt – balances the sweetness.
- Unsweetened milk of choice – such as almond or oat milk. I used oat milk.
- Maple syrup – adds a touch of natural sweetness to the milk mixture.
- Chia seeds – the base of the pudding, they soak up liquid and turn it into a thick and creamy texture.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point.
How can you make this apple pie chia seed pudding recipe using what you already have? Here are some ideas…
- No brown sugar? – use maple syrup.
- No ground cinnamon? – shave cinnamon sticks using a microplane zester or use apple pie spice instead if you have it.
- No maple syrup? – use all brown sugar or substitute honey.
- Switch it up – use pears instead of apples.
Helpful Tips
- Leave the skin on the apple for added texture, color, and fiber.
- Whisk, don’t stir. Whisking distributes the chia seeds throughout the milk and yogurt better than a spatula.
- Give it time. The pudding needs at least 2 hours in the fridge to thicken, but overnight is best for the creamiest texture.
- Make it ahead. This keeps well in the fridge for up to 5 days, so it’s an easy meal prep breakfast for the week.
More Apple Recipes
Did you try this apple pie chia pudding? If so, please leave a comment & a star rating below. Thank you!
Apple Pie Chia Pudding
Apple pie chia pudding turns your favorite fall dessert into a make-ahead breakfast. It's easy, flavorful, and great for busy mornings.
Ingredients
Sautéed Apples
- 1 tablespoon dairy free butter or unsalted butter
- 2 medium apples or 3 small apples of choice thinly sliced, see notes below
- 2 tablespoons brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons water
- pinch of kosher salt
Chia Pudding
- 1 cup oat milk or milk of choice
- ¼ cup unsweetened plain dairy free yogurt or greek yogurt
- ½ cup sautéed apples
- ½ teaspoon ground cinnamon
- 1 teaspoon maple syrup
- 5 tablespoons chia seeds
Instructions
- Sauté apples. Heat a large skillet over medium heat. Once warm, add the dairy free butter, sliced apples, brown sugar, lemon juice, vanilla extract, ground cinnamon, water, and a pinch of salt. Cook for 8-10 minutes stirring occasionally until the apples have softened. Remove from the heat.
- Blend. Add milk of choice, yogurt, ½ cup of sautéed apples, ground cinnamon, and maple syrup to a blender. Blend until smooth then pour into a tall jar.
- Add chia seeds. Pour the chia seeds into the milk mixture. Whisk to combine, let sit for a few minutes, then whisk again to remove any large clumps.
- Cover and chill. Cover and place in the fridge for at least 2 hours or overnight to thicken.
- To serve. Add some of the sautéed apples to two smaller glasses, then layer the chia pudding on top followed by more sautéed apples. Drizzle with a little maple syrup if desired. Enjoy!
Notes
Apples: use any apple of choice except for a tart apple like granny smith, because there’s not enough added sweetener to counterbalance the tartness of the apple in this recipe.Â
See the blog post for a make it your way with substitutions & variations as well as helpful tips.