Apple Crumble Chia Pudding
A fiber-rich vegan breakfast with apple butter, warming spices, and a crunchy walnut oat crumble. Easy to prep ahead and perfect for cozy fall mornings.
Equipment
- 1 blender for blending pudding ingredients
- 1 mini food processor for making crumble
- 1 saute pan for cooking stewed apples
- 1 storage containers or jars for assembling pudding
Ingredients
- 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
- 3 tbsp gluten-free rolled oats
- 3 tbsp walnuts or pecans
- 2 medjool dates
- 2 apples diced or thinly sliced
- 2 tsp maple syrup
- 1/4 tsp cinnamon
- 1/4 cup water
- pinch of salt
- Extra apple butter and maple syrup optional, for serving
Instructions
- Blend yogurt, apple butter, date, miso paste if using, vanilla extract, cinnamon, cardamom, salt, and soy milk until fully smooth.
- Pour the blended mixture over chia seeds in a container and whisk together. Let sit 5 minutes, whisk again to break up clumps, then cover and refrigerate for at least one hour.
- Pulse oats, walnuts or pecans, dates, and a pinch of salt in a mini food processor until crumbly to desired texture for the crumble.
- Heat a sauté pan over medium-low heat. Add apples, maple syrup, cinnamon, water, and a pinch of salt. Stir and sauté for 3-4 minutes, adding water as needed until apples soften and liquid reduces.
- Assemble pudding by dividing chia mixture into 3 jars. Top with cooked apples and sprinkle crumble over. Serve optionally with extra apple butter and maple syrup.
Notes
- Use an immersion blender and the same jar to blend and mix chia for fewer dishes.
- Whisk chia pudding twice to prevent clumps.
- Add extra milk to adjust pudding thickness.