If you’re looking for a breakfast or snack that’s as cozy as a warm hug and packed with flavor, you’re going to adore this Apple Cinnamon Chia Pudding with Crispy Crumble Recipe. I absolutely love how the creamy chia pudding blends with the spiced apple and that irresistible crumble on top—it’s like an apple crumble dessert that’s actually good for you! Trust me, once you try this, you’ll find yourself craving it morning after morning.
Why You’ll Love This Recipe
- Rich Flavor Explosion: The combo of cinnamon, cardamom, and apple butter delivers a warm, comforting taste.
- Textural Delight: Creamy chia pudding meets soft stewed apples and crunchy nutty crumble.
- Simple & Versatile: Easy to make in advance and perfect for breakfast or a healthy dessert.
- Nutrient-Packed: Loaded with fiber, plant-based protein, and natural sweetness from medjool dates.
Ingredients You’ll Need
The ingredients here come together beautifully to create layers of flavor and texture — plus, they’re mostly pantry staples that you can tweak to your taste or whatever’s available. I usually keep medjool dates on hand because they add just the right touch of natural sweetness.
- Unsweetened plain plant-based yogurt: Gives the pudding creaminess and tang without overpowering the flavors.
- Apple butter: Adds depth and natural apple sweetness; if you can get homemade, even better!
- Medjool dates: A fantastic natural sweetener that’s rich and gooey; perfect for balancing spices.
- Yellow miso paste: Optional, but I love it for adding subtle umami that enhances the overall flavor.
- Vanilla extract: A must-have to round out the spices and apples with a soft floral note.
- Cinnamon: Key spice for the signature apple cinnamon vibe.
- Cardamom: Adds a hint of warm exotic aroma; don’t skip if you want that extra cozy feeling.
- Kosher salt: Balances sweetness and brings all the flavors alive.
- Soy milk: Or any plant-based milk you prefer to keep it creamy and dairy-free.
- Chia seeds: The star for that pudding texture and a boost of omega-3s and fiber.
- Gluten-free rolled oats: Perfect for making a crunchy, wholesome crumble topping.
- Walnuts or pecans: Adds crunch and richness to the crumble.
- Apples: Fresh apples for stewing, bringing that juicy, soft warmth.
- Maple syrup: A natural sweetener that perfectly complements the stewed apples.
Variations
I love making this recipe my own depending on mood, season, or what I have in the kitchen. You can totally switch up the nuts, fruits, or spices to suit your preferences.
- Nut-Free Variation: Swap walnuts or pecans for toasted pumpkin seeds to keep that satisfying crunch and make it allergy-friendly.
- Seasonal Twist: Adding a handful of fresh or frozen berries to the stewed apples adds a burst of brightness.
- Spice Level: If you love bold flavors like I do, try boosting the cinnamon or adding a pinch of nutmeg for extra warmth.
- Sweetener Swap: Maple syrup can be replaced with agave, honey (if not vegan), or even a bit of molasses for a richer taste.
How to Make Apple Cinnamon Chia Pudding with Crispy Crumble Recipe
Step 1: Whip Up the Pudding Base
Start by adding the yogurt, apple butter, medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, salt, and soy milk into a blender. Blend everything on high until the mixture is silky smooth. When I first tried blending these ingredients, I was amazed at how the miso paste subtly intensified the flavor without overwhelming the pudding—it’s a little trick I love to use.
Step 2: Combine Chia Seeds & Let It Set
Pour the blended liquid over the chia seeds in a bowl or container, then whisk really well to break up any clumps. Let it sit for about 5 minutes, then whisk again to ensure a smooth, creamy texture. Trust me, that second whisk is a game-changer to prevent those annoying clumps. Cover the container and pop it in the fridge for at least an hour—or overnight for best results.
Step 3: Make the Crispy Crumble Topping
While the pudding sets, toss the rolled oats, walnuts or pecans, medjool dates, and a pinch of salt into your mini food processor. Pulse until you get a crumbly texture that still has some bite. I like mine a bit chunky to contrast with the soft pudding, but feel free to pulse more for a finer crumble. This topping brings the perfect crunch and nutty flavor.
Step 4: Stew the Apples
Heat a sauté pan over medium-low heat and add diced or thinly sliced apples, maple syrup, cinnamon, a splash of water, and a pinch of salt. Stir to combine and cook for 3-4 minutes, adding water as needed. You want the apples softened but not mushy, with most of the syrup absorbed. I love the smell that fills the kitchen during this step—the real sign that fall is here!
Step 5: Assemble & Enjoy
Divide the chia pudding into your favorite serving jars or bowls, layer in the stewed apples, then sprinkle with the crispy crumble. If you’re feeling indulgent like I usually am, add a spoonful of extra apple butter and a drizzle of maple syrup on top. It’s absolutely decadent, and I swear it makes the whole thing taste even better.
Pro Tips for Making Apple Cinnamon Chia Pudding with Crispy Crumble Recipe
- Use an immersion blender: I often blend the pudding directly in a tall jar using my immersion blender—it’s easier to whisk in the chia seeds and saves on dishes.
- Double whisking prevents clumps: After letting your chia mixture settle for 5 minutes, whisk again to break up lumps, ensuring ultra-smooth pudding every time.
- Adjust thickness on the fly: If you prefer thinner pudding, add a splash of milk while whisking to reach your perfect consistency.
- Don’t skip the crumble texture: Make sure your crumble isn’t too fine—the contrast of textures is what makes this pudding so exciting to eat.
How to Serve Apple Cinnamon Chia Pudding with Crispy Crumble Recipe
Garnishes
I usually top mine with a sprinkle of extra cinnamon or a few chopped nuts for extra crunch. A light drizzle of honey or leftover apple butter is my secret finish, giving that sweet, silky touch that sets it apart.
Side Dishes
This pudding is filling enough on its own, but I love pairing it with a side of fresh fruit or a warm mug of chai tea. If it’s breakfast time, a slice of toasted sourdough adds a nice savory balance.
Creative Ways to Present
For brunch gatherings, I assemble the pudding in cute mason jars layered carefully with apples and crumble. It looks so pretty on the table and guests love peeling off the lids. You can even set up a little “build your own parfait” bar with toppings like granola, nuts, and fresh fruit.
Make Ahead and Storage
Storing Leftovers
I keep leftover pudding covered in the fridge and it stays fresh for about 3 days. The crumble can get a little softer over time, so I recommend storing it separately and adding it right before serving to keep that crunch.
Freezing
Freezing isn’t my favorite for this recipe because the pudding texture changes a bit, but if you need to, freeze the chia pudding and crumble separately. Defrost in the fridge overnight and stir well before serving.
Reheating
I usually eat this chilled, but if you want it warm, gently reheat the stewed apples on the stove or microwave and serve them warm atop the chilled pudding. This keeps the pudding’s texture intact while warming the apples nicely.
FAQs
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Can I use dairy yogurt instead of plant-based yogurt in this recipe?
Absolutely! You can substitute dairy yogurt if you prefer. Just keep in mind that plant-based yogurts tend to be lighter and may impact the final flavor slightly, but the pudding will still be delicious either way.
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How long does the Apple Cinnamon Chia Pudding last in the fridge?
The pudding keeps well covered in the fridge for up to 3 days. For best texture, add the crumble topping right before serving since it may soften over time.
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Can I prepare this pudding the night before?
Yes! In fact, prepping it the night before allows the chia seeds to fully absorb the liquids, giving you a perfectly creamy pudding first thing in the morning.
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What can I substitute for medjool dates?
If you don’t have medjool dates, other soft dried fruits like dried figs or raisins can work. You might need to adjust the sweetness accordingly.
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Is the yellow miso paste necessary?
Not at all—it’s optional but recommended. The miso adds subtle umami depth that complements the sweetness, but the pudding is still tasty without it.
Final Thoughts
This Apple Cinnamon Chia Pudding with Crispy Crumble Recipe has become one of my absolute favorites—not just because it tastes incredible, but because it’s nourishing and surprisingly easy to throw together. I love sharing it with friends who say it feels like a secret little treat disguised as breakfast. Give it a try and I promise you’ll find your new go-to comfort food.
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
Description
A wholesome and delicious Apple Crumble Chia Pudding that combines creamy plant-based chia pudding with warm stewed apples and a crunchy nutty crumble. This healthy dessert or breakfast option is naturally sweetened with dates and maple syrup and features a hint of warming spices, perfect for cozy mornings or guilt-free treats.
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 the chia pudding base: In a blender cup, combine the plant-based yogurt, apple butter, medjool date, yellow miso paste if using, vanilla extract, cinnamon, cardamom, kosher salt, and soy milk. Blend at high speed until the mixture is completely smooth and well combined.
- Mix in chia seeds and set: Pour the blended mixture into a storage container or bowl. Add the chia seeds and whisk thoroughly to distribute them evenly. Let the mixture sit for 5 minutes, then whisk again to break up any clumps. Cover the container and refrigerate for at least one hour to allow the pudding to thicken.
- Prepare the crumble: In a mini food processor, add the gluten-free rolled oats, walnuts or pecans, medjool dates, and a pinch of salt. Pulse until the mixture becomes crumbly but still has some texture to your liking.
- Stew the apples: Heat a sauté pan over medium-low heat. Add the diced or sliced apples, maple syrup, cinnamon, 1/4 cup water, and a pinch of salt. Stir well to combine and cook, stirring frequently, for 3-4 minutes until the apples soften and most of the liquid evaporates. Add small splashes of water if needed to prevent sticking and improve softness.
- Assemble the pudding jars: Divide the chia pudding evenly between three serving jars. Spoon the stewed apples on top of the pudding, then sprinkle with the prepared crumble (approximately 2 tablespoons per jar). Optionally, serve with an additional spoonful of apple butter and a drizzle of maple syrup for extra flavor.
Notes
- Save on dishes by blending the chia pudding mixture directly in a tall glass storage jar using an immersion blender. Add chia seeds directly afterward and whisk to combine, then cover and refrigerate.
- Whisk the chia pudding mixture twice with a 5-minute rest between whiskings to prevent clumping and ensure smooth texture.
- Adjust the pudding consistency by adding more soy milk a splash at a time if you prefer a thinner pudding.
Nutrition
- Serving Size: 1 jar (approximately 200g)
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 7 g
- Cholesterol: 0 mg
