If you’re craving a breakfast or snack that’s both comforting and fresh, this Apple Cinnamon Chia Pudding with Crispy Crumble Recipe is absolutely your new best friend. I discovered this combination a while back, and honestly, it’s become a go-to in my kitchen because it hits that perfect sweet-spiced note while still feeling light and nourishing. Stick with me because I’m about to walk you through every step so you nail this deliciously textured chia pudding topped with stewed apples and a crunchy walnut oat crumble. Trust me, your taste buds will thank you.
Why You’ll Love This Recipe
- Balanced Flavors: The sweet apple meets warming cinnamon and cardamom, creating a cozy yet fresh taste you’ll crave.
- Texture Heaven: Creamy chia pudding contrasted with crunchy oat and nut crumble—pure magic in every bite.
- Make-Ahead Friendly: You can prep the pudding the night before and have a nourishing breakfast ready to go.
- Vegan and Gluten-Free: Perfect if you’re avoiding dairy or gluten but still want something deliciously indulgent.
Ingredients You’ll Need
Each ingredient in this Apple Cinnamon Chia Pudding with Crispy Crumble Recipe plays a specific role to create that lush texture and perfect flavor combo. Make sure you choose quality plant-based yogurt and fresh spices for the best results.
- Unsweetened Plain Plant-Based Yogurt: Adds creaminess without excess sugar, perfect for setting the pudding’s base.
- Apple Butter: Brings natural apple sweetness and rich, smooth depth to the pudding.
- Medjool Dates: These give a lovely caramel-like sweetness—don’t skip them!
- Yellow Miso Paste (optional): Trust me, this little umami boost makes the flavors pop beautifully.
- Vanilla Extract: Gives that warm aromatic note we all love in chilled desserts.
- Cinnamon & Cardamom: The classic spice duo that defines this recipe’s cozy vibe.
- Kosher Salt: Enhances all the sweet flavors subtly—don’t miss the salt!
- Soy Milk: I use soy for creaminess, but you can swap for any plant milk you like.
- Chia Seeds: The star that thickens up the pudding with their gel-like magic.
- Gluten-Free Rolled Oats: The base of the crumble, adding a toasty crunch.
- Walnuts or Pecans: Your choice—both add that irresistible nutty texture.
- Maple Syrup: For stewing the apples and adding gentle sweetness.
- Apples: Fresh and diced or sliced for stewing; go for something slightly tart like Granny Smith.
Variations
I love tweaking this Apple Cinnamon Chia Pudding with Crispy Crumble Recipe depending on the season or mood. Don’t hesitate to personalize it—you might discover your new favorite version!
- Spiced Up: I once added a pinch of nutmeg and allspice to the mix, and my family went crazy—it added extra warmth perfect for chilly mornings.
- Fruit Swap: Swap apples for pears or berries for a seasonal twist; I’ve done this with pears in fall and loved the subtle difference.
- Nut-Free Crunch: Swap walnuts or pecans for sunflower seeds if you need to avoid nuts, keeping the crumble crispy.
- Sweetness Levels: If you like it sweeter, add extra dates or drizzle more maple syrup—easy to adjust to your taste.
How to Make Apple Cinnamon Chia Pudding with Crispy Crumble Recipe
Step 1: Blend the Flavors Together
Start by adding your plant-based yogurt, apple butter, pitted date, miso paste (if using), vanilla, cinnamon, cardamom, salt, and soy milk to a blender or blending jar. Blend on high until everything is silky smooth. This step is key because you want a smooth, flavorful base before adding chia seeds. I used a Nutribullet for convenience, and you might too—it’s quick and super-efficient at breaking down those dates and spices.
Step 2: Mix in Chia Seeds and Let It Thicken
Pour the blended mixture into a bowl or storage container, then add your chia seeds. Whisk vigorously to combine everything, then let it sit for 5 minutes so the chia seeds can start absorbing the liquid. After that, whisk again to break up any clumps—you don’t want that gummy texture. Finally, cover and refrigerate for at least one hour (or overnight if you’re prepping ahead). The pudding will thicken beautifully by then.
Step 3: Make the Crispy Crumble
To get that fab crumble texture on top, pulse rolled oats, walnuts or pecans, dates, and a pinch of salt in a mini food processor until crumbly but not powdery. This mix adds a nice crunch and a hint of sweetness that perfectly complements the creamy pudding. If you want a bit chunkier texture in your crumble, pulse less—keep that in mind!
Step 4: Stew the Apples
Heat a pan over medium-low heat and add diced or thinly sliced apples, maple syrup, cinnamon, about 1/4 cup water, and a pinch of salt. Stir frequently, allowing the apples to soften while the liquid reduces, about 3 to 4 minutes. If things get too dry, just splash in more water little by little. The goal is tender, lightly sweetened apples with a bit of sauce, not mush. I love how the cinnamon gets fragrant as it cooks—it smells like autumn heaven.
Step 5: Assemble and Enjoy
Divide the thickened chia pudding into your serving jars. Layer the stewed apples on top, then sprinkle with the crispy crumble, about 2 tablespoons per jar or however much you like. If you’re feeling fancy, add an extra dollop of apple butter and drizzle with a bit more maple syrup. Grab a spoon and dig in! This recipe usually makes about three servings.
Pro Tips for Making Apple Cinnamon Chia Pudding with Crispy Crumble Recipe
- Use a Blender Jar to Save Dishes: I discovered that blending everything in a tall jar with an immersion blender means you don’t dirty extra bowls—just add chia seeds after blending and whisk right there.
- Double Whisking Prevents Clumps: After your first whisk and 5 minutes resting, whisk the pudding again to avoid those pesky chia clumps. This makes the pudding luxuriously smooth.
- Adjust Thickness to Your Preference: If you find the pudding too thick, simply add a little splash of soy milk each time while stirring to get it just right.
- Reconsider the Miso Paste: If you’re new to adding miso, start with a teaspoon—it adds subtle savory depth that balances the sweetness, but too much can overpower the delicate flavors.
How to Serve Apple Cinnamon Chia Pudding with Crispy Crumble Recipe
Garnishes
I’m all about simple but impactful garnishes here. A little extra sprinkle of cinnamon on top, some chopped walnuts for crunch, or even a thin apple slice fanned out can make this pudding feel fancy. And don’t skimp on a drizzle of maple syrup if you want that extra touch of indulgence.
Side Dishes
This pudding is pretty filling on its own, but if you’re having it for brunch, I like pairing it with a side of warm herbal tea and maybe some gluten-free toast with nut butter. It’s a lovely balance—comforting yet light.
Creative Ways to Present
For birthdays or weekend brunches, I’ve layered this pudding in clear glass jars alternating pudding, apples, and crumble for a pretty parfait effect. Topping with fresh mint leaves or edible flowers elevates it even more. It makes a great gift or party treat because it looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers in airtight glass jars in the fridge for up to 3 days. The crumble might soften a bit overnight, so I prefer adding extra crumble right before serving to keep that crunch fresh.
Freezing
If you want to freeze portions, the chia pudding itself freezes well, but the apples and crumble don’t hold up as nicely. I recommend freezing just the pudding base and prepping the toppings fresh when you’re ready to eat.
Reheating
This pudding is best served cold or at room temperature; I don’t typically reheat it. If you want warmer stewed apples, just heat them on the stovetop separately before adding on top of the chilled pudding.
FAQs
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Can I use regular yogurt instead of plant-based yogurt?
Absolutely! While this recipe is vegan-friendly, you can swap in regular dairy yogurt if you prefer. Just be aware it might alter the flavor slightly, but the texture and creaminess will still be fantastic.
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What can I substitute if I don’t have yellow miso paste?
If you don’t have miso paste, you can skip it entirely. The pudding will still taste great, though the miso adds a nice umami balance. Alternatively, a tiny pinch of soy sauce or tamari could work if you want to experiment.
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How thick should the chia pudding be before serving?
I like my chia pudding thick enough to hold its shape when scooped, but not dry—think spoonable, creamy custard consistency. If it’s too thick, stir in a bit more plant milk before serving.
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How long does the Apple Cinnamon Chia Pudding with Crispy Crumble last?
Stored properly in the fridge, it lasts about 3 days. Just keep toppings like crumble and stewed apples separate if you want them extra fresh and crunchy.
Final Thoughts
I absolutely love how this Apple Cinnamon Chia Pudding with Crispy Crumble Recipe combines wholesome ingredients into something that feels both indulgent and nourishing. It’s my favorite way to make mornings feel cozy without a lot of fuss, and I’m confident you’ll enjoy it just as much—if not more! So give it a try, and I promise you’ll want to make it again and again.
Print
Apple Cinnamon Chia Pudding with Crispy Crumble Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Gluten Free
Description
A creamy and nutritious Apple Crumble Chia Pudding featuring a spiced chia pudding base topped with stewed cinnamon apples and a crunchy gluten-free oat and walnut crumble. This vegan, gluten-free breakfast or dessert is naturally sweetened and packed with wholesome ingredients for a delicious start to your day or a healthy treat.
Ingredients
Chia Pudding
- 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
- 3 tbsp gluten-free rolled oats
- 3 tbsp walnuts or pecans
- 2 medjool dates
Stewed Apples
- 2 apples, diced or thinly sliced
- 2 tsp maple syrup
- 1/4 tsp cinnamon
- 1/4 cup water
- Pinch of salt
Optional for Serving
- Extra apple butter
- Maple syrup
Instructions
- Blend Chia Pudding Mixture: Add plant-based yogurt, apple butter, medjool date, optional yellow miso paste, vanilla extract, cinnamon, cardamom, kosher salt, and soy milk to a blender. Blend on high until mixture is completely smooth.
- Combine Chia Seeds: Pour the blended milk mixture over chia seeds in a storage container or bowl. Whisk together thoroughly, then let sit for 5 minutes. After settling, whisk again to break up any clumps, cover, and refrigerate for at least 1 hour to allow the chia seeds to absorb liquid and thicken.
- Prepare Crumble: Place gluten-free rolled oats, walnuts or pecans, medjool dates, and a pinch of salt in a mini food processor. Pulse until the mixture becomes crumbly to your preferred texture.
- Cook Stewed Apples: Heat a sauté pan over medium-low heat. Add diced apples, maple syrup, cinnamon, water, and a pinch of salt. Stir well and cook for 3-4 minutes, stirring occasionally and adding small splashes of water as needed, until apples are softened and most liquid has evaporated.
- Assemble the Pudding: Divide the chilled chia pudding evenly among 3 jars or bowls. Top each with the stewed apples, then sprinkle with the prepared crumble (about 2 tbsp per jar recommended). Optionally, serve with extra apple butter and a drizzle of maple syrup for added sweetness.
Notes
- Save dishes by blending the milk mixture in a long glass jar using an immersion blender, then adding chia seeds directly to the same jar to whisk and store.
- To prevent chia seed clumps, allow the mixture to settle for 5 minutes then whisk again before refrigerating.
- Adjust the thickness of your chia pudding by adding more soy milk a little at a time if you prefer it thinner.
Nutrition
- Serving Size: 1 serving (1 jar)
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 11 g
- Protein: 9 g
- Cholesterol: 0 mg
