Apple Cinnamon Chia Pudding with Stewed Apples Recipe

If you’re looking for a breakfast or snack that’s both comforting and nourishing, I absolutely love sharing this Apple Cinnamon Chia Pudding with Stewed Apples Recipe with friends. It’s like enjoying a cozy apple crumble in pudding form, but packed with healthy chia seeds and a warm cinnamon-spiced twist. When I first tried this recipe, I was hooked instantly—not just because it tastes amazing, but because it’s super easy to prepare and keeps well. You’re going to find that makes mornings way more enjoyable.

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Ingredients You’ll Need

These ingredients come together like magic—the creamy chia pudding base with warming spices, soft, sweet stewed apples, and a nutty crumble to finish it all off. Here’s what you’ll want on hand to get started, and a few tips to make sure you grab the best versions.

• Unsweetened plain plant-based yogurt: I use soy yogurt for creaminess without dairy, but any plant-based yogurt works well.
• Apple butter: This packs in apple flavor and natural sweetness; grab a quality jar with no added sugar if possible.
• Medjool dates: These plump, caramel-like dates add natural sweetness and a touch of chewiness to the crumble and pudding.
• Yellow miso paste (optional): This little umami addition balances sweetness beautifully—it surprised me the first time I tried it!
• Vanilla extract: Adds that cozy, sweet, familiar note everyone loves in desserts.
• Cinnamon: The star spice here — don’t skimp to get that warm apple-cinnamon vibe.
• Cardamom: A subtle spice that makes the flavor profile extra special without being overpowering.
• Kosher salt: Just a pinch to enhance all the flavors, especially the sweetness.
• Soy milk: I prefer soy milk for its thickness, but any plant milk will do fine.
• Chia seeds: The base of the pudding — make sure they’re fresh for best texture.
• Gluten-free rolled oats: For the crumble, adding chew and fiber.
• Walnuts or pecans: Toasted nuts lend crunch and richness to the topping.
• Apples: Any crisp variety you like; I find Fuji or Honeycrisp work especially well for stewing.
• Maple syrup: Pure maple syrup sweetens the stewed apples naturally.

Variations

I love that this Apple Cinnamon Chia Pudding with Stewed Apples Recipe is so adaptable—you can tweak it to suit your pantry, diet, or mood. You might want a less sweet version or decide to swap toppings depending on what’s on hand. Here are a few ways I’ve customized it that you might want to try.

• Nut-Free: I swapped walnuts for pumpkin seeds once and was surprised how much I missed that crunch, but it’s a great allergy-friendly option.
• Spice It Up: Adding a pinch of nutmeg or ginger gives a new dimension to the warming spices in the pudding.
• Dairy Version: If you don’t mind dairy, plain Greek yogurt and cow’s milk add extra creaminess and protein.
• Extra Fruit: Toss in fresh berries or sliced banana when serving for more color and flavor.

How to Make Apple Cinnamon Chia Pudding with Stewed Apples Recipe

Step 1: Prepare the Creamy Chia Pudding Base

Start by adding the yogurt, apple butter, medjool date, optional yellow miso paste, vanilla extract, cinnamon, cardamom, kosher salt, and soy milk to a blender. Blend everything on high until it’s completely smooth and creamy—this step is key to ensuring a silky pudding without any lumps. I discovered blending first is a huge game-changer compared to just mixing by hand. If you don’t have a blender, whisk vigorously until smooth.

Step 2: Mix in Chia Seeds and Thicken

Pour the blended mixture into a bowl or storage container and add your chia seeds. Whisk everything together thoroughly—this hands-on whisking is what helps prevent clumps. Let it sit for 5 minutes, then whisk again to break up any gelled chunks that might have formed. Cover and refrigerate for at least an hour or overnight; the chia seeds will swell and transform the mixture into a thick, pudding-like texture. I like to prepare it the night before for an easy grab-and-go breakfast.

Step 3: Make the Nutty Crumble Topping

While the pudding sets, prepare the crumble by pulsing rolled oats, walnuts (or pecans), medjool dates, and a pinch of salt in a mini food processor. Pulse until you have a crumbly texture—somewhere between coarse and fine works best based on your preference. I find this topping adds such a satisfying contrast to the soft pudding and apples.

Step 4: Cook the Stewed Apples

Heat a sauté pan over medium-low heat and toss in the diced or thinly sliced apples along with maple syrup, cinnamon, a splash of water, and a pinch of salt. Stir well, then let the apples soften while stirring frequently for about 3–4 minutes. Add small amounts of water if the apples stick. When they’ve softened but still hold some texture and most of the liquid has evaporated, they’re ready. This step fills the kitchen with such a cozy aroma—it’s one of my favorite parts!

Step 5: Assemble and Serve

Divide the chia pudding between three jars or bowls. Top with a generous spoonful of the stewed apples, then sprinkle as much crumble as you like over the top. For an extra treat, add a dollop of apple butter and a drizzle of maple syrup before serving. My family goes crazy for the combination—they request this one more than any other pudding I make!

How to Serve Apple Cinnamon Chia Pudding with Stewed Apples Recipe

Garnishes

I usually top this pudding with extra apple butter and a drizzle of maple syrup for sweetness and shine. A sprinkle of chopped toasted nuts or a dash of cinnamon powder also adds a pretty finish and extra flavor that my family adores. These simple touches take it from everyday to special.

Side Dishes

Pairing this pudding with a warm mug of chai tea or black coffee makes a balanced morning combo. For a more filling brunch, it’s brilliant alongside crispy turkey bacon or vegan breakfast sausages. I’ve also served it with fresh fruit salad for a lighter snack option.

Creative Ways to Present

For special occasions, I like layering the pudding, stewed apples, and crumble in clear glasses or mason jars so you can see the lovely layers—it’s a feast for the eyes! Garnishing with an edible flower or sprig of mint makes it feel festive without extra effort. This presentation always sparks compliments and makes guests feel extra cared for.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in individual glass jars in the fridge. The pudding holds its texture beautifully for up to 3 days, but the crumble is best added fresh before eating to stay crisp. If you add the crumble too early, it can get soggy, which I’ve learned the hard way!

Freezing

I don’t usually freeze this pudding because the texture of chia changes, and apples can get mushy; however, the crumble topping freezes well separately and can be toasted fresh when needed.

Reheating

Since this is a cold pudding, I prefer it chilled, but if you want to warm the stewed apples, I heat just the apple portion gently on the stove or in the microwave before serving. The pudding itself tastes best cold or room temperature.

FAQs

Final Thoughts

This Apple Cinnamon Chia Pudding with Stewed Apples Recipe has become one of my favorite ways to start the day or treat myself anytime. It’s comforting yet wholesome, and I love how adaptable it is depending on what you have on hand. If you’re launching into a busy morning or relaxing with a quiet afternoon break, you’ll enjoy how satisfying and delicious this pudding is. Trust me, once you try it, you’ll want to make it again and again—just like I do!

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