Apple Crumble Chia Pudding: Cozy, No-Fuss Breakfast in a Jar
Cozy Apple-Cinnamon Chia Pudding That Feels Like Fall in a Jar
On busy mornings, I reach for something that feels indulgent but is actually healthy and hands-off. This Apple Crumble Chia Pudding hits all the right notes: a creamy, vanilla-tinged chia base, bright-tart apples, and a golden crumble that adds a satisfying crunch. It’s the kind of breakfast I crave while scrolling through Pinterest, imagining the perfect morning photo backdrop—but you’ll actually want to make it tonight.
Whether you’re feeding yourself or a sleepy crowd, this recipe scales easily, looks adorable in glass jars, and comes together with a quick sauté of apples. The aroma alone is enough to wake a hungry kitchen helper, and the textures—creamy pudding, chewy seeds, and crumbly topping—keep every bite interesting from first spoonful to last.
Ingredients
- 2 cups unsweetened almond milk (or your favorite dairy-free alternative). Tip: A creamy base makes the pudding extra luscious; dairy milk works too if you prefer.
- 1/2 cup chia seeds. Tip: Whole chia seeds thicken beautifully; you can grind them lightly for a smoother texture if you like.
- 1 teaspoon vanilla extract. Tip: Fresh vanilla boosts aroma; skip if you’re using vanilla-flavored milk.
- 1/2 teaspoon ground cinnamon. Tip: A pinch of nutmeg or cardamom also works for warmth.
- 2 apples, diced small. Tip: Use a mix of tart and sweet varieties (Granny Smith + Honeycrisp) for depth.
- 2 tablespoons maple syrup (or honey). Tip: Add more or less to taste; adjust if your apples are particularly sweet.
- For the crumble topping:
- 1/3 cup rolled oats (gluten-free if needed). Tip: Toasting oats briefly deepens flavor.
- 2 tablespoons almond flour (or extra oats).
- 2 tablespoons brown sugar or coconut sugar. Tip: Use less if you prefer a lighter sweetness.
- 1–2 tablespoons melted butter or coconut oil. Tip: For a vegan crumble, use coconut oil and a touch more almond flour.
- Pinch of salt. Tip: A little salt helps all the flavors pop.
- Optional toppings: yogurt, chopped nuts, extra sliced apples, or a drizzle of extra maple syrup.
Instructions
- In a large bowl, whisk together the almond milk, chia seeds, vanilla, and cinnamon. Let the mixture rest for 5–10 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight until the mixture is glossy, thick, and pudding-like. Do the “spoon test”: it should coat the back of a spoon when ready.
- While the pudding thickens, prepare the apples: in a skillet over medium heat, melt 1 tablespoon of butter. Add the diced apples, maple syrup, and a pinch of cinnamon. Cook 6–8 minutes, stirring occasionally, until the apples are tender and caramelized around the edges. A few soft, saucy pieces are perfect for texture.
- Make the crumble topping: in a small bowl, combine oats, almond flour, brown sugar, and salt. Pour in the melted butter and mix until coarse crumbs form. If you like extra crunch, toast the oats for 1–2 minutes in a dry skillet before mixing.
- Assemble: Spoon a generous layer of chia pudding into serving jars, add a layer of warm apple mixture, and sprinkle crumble on top. Repeat layers if your jar is large enough. Serve immediately for max crunch, or chill for a bit to let flavors mingle.
- Finish with toppings of choice: a dollop of yogurt, a handful of chopped nuts, and an extra drizzle of maple syrup if you’re feeling indulgent. The contrast of cool pudding, hot apples, and crisp crumble is what makes this shine.
Tips & Variations
- Gluten-free option: Use certified gluten-free oats and almond flour. The crumble stays crumbly and delicious.
- Make it dairy-free: Substitute butter with coconut oil in the crumble; the pudding remains creamy with dairy-free milk.
- Apple variety swap: Try 1 tart and 1 sweet apple for a brighter, deeper flavor spectrum.
- Spice level: Add a pinch of ground cloves or allspice for autumn vibes.
- Make-ahead strategy: Prepare the chia pudding base up to 3 days ahead. Store apples and crumble separately, then assemble for serving to keep everything crisp.
- Storage: Keep in the fridge for up to 3–4 days. For best texture, store crumble separately and top just before serving.
- Reheating: If you prefer warmth, microwave the assembled dessert in short bursts (15–20 seconds) to gentle warmth, then serve immediately.
- Protein boost: Mix in a scoop of vanilla protein powder with the milk before combining if you’d like a more substantial breakfast.
Serving Suggestions
Serve this pretty pudding in small jars for a Pinterest-worthy brunch or a quick weeknight treat. The layered look makes great photos, and the aroma is irresistible as you pull it from the fridge.
- Pair with a bright green or citrus salad to balance sweetness.
- Turn it into a parfait by layering with extra yogurt and a handful of granola.
- Make it a meal by adding a side of scrambled eggs or a savory, veggie-forward plate.
- Garnish with a few toasted nuts or a ribbons of apple for extra texture and color.
FAQs
How do I thicken this chia pudding even more?
Give it more time to chill or increase the chia seeds to a total of 3/4 cup for 2 cups of milk. Stirring halfway through chilling helps prevent clumps and yields a silky, spoonable texture.
Can I make this ahead of time?
Yes. Make the chia pudding up to 3 days in advance. Store the apples and crumble separately and assemble just before serving to keep the topping crisp.
Can I reheat this dessert?
Chia pudding is best enjoyed cold or at room temperature. If you reheat, do so gently in 15–20 second bursts in the microwave and stir in between until warm.
What if I want to skip the oats due to gluten sensitivity?
Replace the oats with more almond flour or chopped nuts in the crumble. You’ll still get a satisfying crumble texture, just without oats.
How can I increase protein without changing texture too much?
Stir in a scoop of vanilla protein powder with the milk before mixing, but start with a small amount and adjust the thickeners (chia or almond milk) to maintain a scoopable pudding consistency.
How do I keep the apple layer from getting mushy or watery?
Cook the apples until they’re tender but hold their shape, and avoid adding too much liquid at the end. A splash of lemon juice helps brighten flavor without turning the apples mushy.
Final Thoughts
This Apple Crumble Chia Pudding is the kind of treat that’s a little bit indulgent, a lot practical, and entirely customizable. It fits a busy morning, a lazy weekend brunch, or a satisfying snack that still feels special. Pin-worthy, yes—but more importantly, a go-to dish you’ll actually reach for tonight. Bake in your kitchen, snap a photo, and savor the warm, comforting flavors long after the last bite.
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Irresistible Apple Chia Pudding Recipe for Breakfast Boost Validation 58 chars
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
Description
Apple Chia Pudding energizes mornings with simple prep wholesome texture and a fast breakfast boost using chia seeds High fiber naturally sweet
Ingredients
Instructions
Notes
A cozy, no-fuss breakfast in a jar featuring vanilla-tinged chia pudding, warm apples, and a crunchy crumble topping—perfect for busy mornings, meal prep, or a Pinterest-worthy brunch.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
- Sugar: 18 g
- Fat: 12 g
- Carbohydrates: 40 g
- Fiber: 14 g
- Protein: 9 g
Keywords: apple crumble chia pudding, breakfast in a jar, chia pudding, gluten-free, dairy-free, meal prep breakfast, healthy breakfast