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Apple Cinnamon Chia Pudding with Fruit Crumble Recipe

Avatar photoByEvelyn
Jump to Recipe· 4.6 from 130 reviews

If you’re craving something cozy, wholesome, and a little bit indulgent for breakfast or a snack, I’ve got just the thing for you. This Apple Cinnamon Chia Pudding with Fruit Crumble Recipe is everything I love rolled into one: creamy chia pudding spiced with cinnamon, topped off with a comforting stewed apple and a crunchy, nutty crumble. Honestly, when I first made this, I couldn’t believe how perfectly the flavors and textures came together—it’s become my go-to for mornings when I want something nourishing but still feel like treating myself. Stick with me and I’ll share everything you need to nail it at home!

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Why You’ll Love This Recipe

  • Deliciously balanced flavors: The warm cinnamon and cardamom perfectly complement the tart sweetness of the apples and apple butter.
  • Nutritious and satisfying: Packed with fiber-rich chia seeds, plant-based yogurt, and nuts in the crumble.
  • Easy to prepare ahead: Prep the chia pudding the night before, then assemble in the morning for a quick meal that feels special.
  • Gluten-free and adaptable: Using gluten-free oats and plant-based milk makes it accessible for many diets.
A clear glass filled with three main layers is shown on a white marbled surface. The bottom layer is a thick, creamy mixture with visible small black chia seeds evenly distributed, giving it a speckled texture. On top of that, there is a layer of thin, light brown apple slices with a soft texture, slightly curled and overlapping in a loose arrangement. The top layer is sprinkled with small, coarse granules of golden brown crumbs and chopped nuts, adding a crunchy texture and contrasting color. A gold spoon is inserted on the right side of the glass, partly immersed in the layers. Some crumbs are scattered around on the white marbled surface near the glass, showing slight messiness. photo taken with an iphone --ar 2:3 --v 7 - Apple Cinnamon Chia Pudding with Fruit Crumble, healthy apple cinnamon breakfast, nutritious chia pudding with fruit topping, cozy fall breakfast recipes, easy fruit crumble dessert this …

Ingredients You’ll Need

The combination of cozy spices, creamy plant-based yogurt, and a lightly sweetened fruit crumble makes this Apple Cinnamon Chia Pudding with Fruit Crumble Recipe stand out. I always recommend using high-quality, fresh ingredients for the best flavor—especially fresh apples and good vanilla extract.

Flat lay of a small white ceramic bowl of plain unsweetened plant-based yogurt, a few spoonfuls of smooth golden apple butter on a white plate, two whole medjool dates with glossy brown skin, a tiny white bowl with pale yellow miso paste, a small white bowl holding golden vanilla extract, cinnamon powder lightly poured in a small white bowl, a pinch of ground cardamom in a tiny white bowl, a small white bowl filled with coarse kosher salt crystals, a white ceramic cup filled with creamy soy milk, a small white bowl with black chia seeds, a small white bowl holding gluten-free rolled oats, a small white bowl with walnut halves, diced fresh bright red and yellow apples scattered softly on a white plate, a small white bowl with thick amber maple syrup, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Apple Cinnamon Chia Pudding with Fruit Crumble, healthy apple cinnamon breakfast, nutritious chia pudding with fruit topping, cozy fall breakfast recipes, easy fruit crumble dessert
  • Unsweetened plain plant-based yogurt: I prefer soy or almond yogurt for creaminess without extra sugar.
  • Apple butter: This adds natural apple flavor and sweetness; you can buy it or make your own if you’re feeling adventurous.
  • Medjool dates: Key for natural sweetness and a smooth texture when blended.
  • Yellow miso paste (optional): Adds an umami depth that might surprise you—but it works beautifully with the apple and cinnamon.
  • Vanilla extract: Adds warmth and complements the cinnamon nicely.
  • Cinnamon: The star spice here—feel free to add a bit more if you’re a cinnamon fanatic like me!
  • Cardamom: A subtle, slightly floral spice that plays well off the apples and cinnamon.
  • Kosher salt: Just a pinch enhances all the sweetness and spices.
  • Soy milk: Any plant milk works but soy gives the pudding the best creamy texture.
  • Chia seeds: The heart of the pudding—make sure they’re fresh for the best gel formation.
  • Gluten-free rolled oats: For the crumble, providing crunch and texture.
  • Walnuts or pecans: Chopped for the crumble, lending nutty richness.
  • Apples: Fresh and diced or sliced for stewing—Granny Smith or Honeycrisp work great.
  • Maple syrup: A natural sweetener that brightens the fruit topping.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love tweaking this Apple Cinnamon Chia Pudding with Fruit Crumble Recipe depending on the season or what’s in my pantry—it’s super versatile! Feel free to play around with your favorite nuts or even toss in some dried fruits.

  • Nut swap: I often switch walnuts for pecans or almonds, depending on what I have. Each nut changes the crumble’s flavor profile subtly, and all are delicious!
  • Sweetener options: If you don’t have apple butter, try mixing plain yogurt with a bit of maple syrup and grated fresh apple for a lighter sweetness.
  • Fruit additions: Sometimes I add fresh berries or a spoonful of stewed rhubarb on top for extra tang and color—great for springtime twists.
  • Vegan & paleo friendly: This recipe already fits plant-based diets; just make sure your yogurt and milk are compliant with your preferences.

How to Make Apple Cinnamon Chia Pudding with Fruit Crumble Recipe

Step 1: Blend Your Chia Pudding Base

Start by adding the plant-based yogurt, apple butter, pitted medjool date, yellow miso paste (if using), vanilla extract, cinnamon, cardamom, salt, and soy milk to your blender. Blend it on high until you get a super smooth, creamy liquid with no lumps. I love this step because it really infuses those warm flavors into the pudding base. If you don’t have a blender, a strong whisk will work too, but I find blender gives the best silky texture.

Step 2: Mix in the Chia Seeds and Let it Rest

Pour the chia seeds into a bowl or jar, then pour your blended mixture over them. Whisk well to combine—this is key to prevent chia clumps. Let it sit for about 5 minutes so the seeds can start absorbing the liquid, then whisk again to break up any clumps that might’ve formed. Cover and refrigerate for at least one hour, though overnight is best for maximum creaminess.

Step 3: Prepare the Fruit Crumble

While your pudding sets, pulse the gluten-free oats, your choice of nuts, pitted dates, and a pinch of salt in a mini food processor. Keep pulsing until you reach a crumbly texture that’s a little chunky—not quite powdery. The crumble adds that perfect crunch and a touch of sweetness, making this pudding feel decadently textured.

Step 4: Cook the Stewed Apples

Heat a sauté pan to medium-low and toss in diced apples, maple syrup, cinnamon, about 1/4 cup water, and a pinch of salt. Stir and cook gently for about 3-4 minutes until the apples soften but still hold their shape. Don’t rush—keep adding tiny sips of water as needed to prevent sticking but ensure the syrupy liquid mostly evaporates. These stewed apples bring a lovely, warm fruitiness that pairs beautifully with the creamy chia.

Step 5: Assemble and Serve

Spoon the chia pudding into individual jars or bowls, then top with warm stewed apples and a generous sprinkle of crumble. I usually use about 2 tablespoons of crumble per serving, but you can add more if you’re craving extra crunch. Serve as is or with additional apple butter and a drizzle of maple syrup for an extra-special touch. Yum!

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Pro Tips for Making Apple Cinnamon Chia Pudding with Fruit Crumble Recipe

  • Blend thoroughly for texture: Blending the base ensures a smooth pudding and prevents gritty patches from the apple butter or dates.
  • Double whisk after resting: The 5-minute rest and a second whisk break up pesky chia seed clumps that can ruin the mouthfeel.
  • Customize your sweetness: Taste your apple butter and adjust maple syrup in the stew accordingly to suit your sweetness preference.
  • Use an immersion blender hack: I often blend ingredients directly in a tall glass jar and then add chia seeds right there to save on dishes!

How to Serve Apple Cinnamon Chia Pudding with Fruit Crumble Recipe

Apple Cinnamon Chia Pudding with Fruit Crumble Recipe - Serving

Garnishes

My favorite garnishes are a small dollop of extra apple butter, a drizzle of maple syrup, and a few toasted walnut pieces for added crunch. These not only boost the flavors but make each serving look inviting and appetizing.

Side Dishes

This pudding is quite filling on its own, but I occasionally pair it with a hot cup of spiced chai tea or black coffee to round out my morning. If you want something more substantial, a slice of hearty multigrain toast or nut butter adds great depth.

Creative Ways to Present

For brunch parties, I like layering this pudding in clear glasses with alternating layers of crumble and stewed apples for a beautiful parfait effect. Topping each with a cinnamon stick or a thin apple slice on the rim makes for an Instagram-worthy breakfast setup.

Make Ahead and Storage

Storing Leftovers

I store any leftover chia pudding in airtight jars in the fridge for up to 3 days. The crumble is best kept separately in a small container to preserve its crunch, which I then sprinkle on top just before serving.

Freezing

Personally, I don’t freeze the assembled pudding because the texture can get a bit off—chia puddings tend to get watery after thawing. But you can freeze the dry crumble or even the cooked apple topping separately if needed.

Reheating

If you want warm stewed apples, gently reheat them in a small pan over low heat. The chia pudding is best enjoyed chilled, but if you prefer, you can let it sit at room temperature for a few minutes before eating for a softer texture.

FAQs

  1. Can I make this Apple Cinnamon Chia Pudding with Fruit Crumble Recipe without nuts?

    Absolutely! If you have a nut allergy or just want a nut-free version, you can simply omit the walnuts or pecans from the crumble and replace them with extra oats or seeds like pumpkin or sunflower seeds for crunch.

  2. What if I don’t have apple butter—what can I use instead?

    No worries! You can use a combination of unsweetened applesauce and a bit of maple syrup or honey to mimic that sweet apple punch. Just adjust sweetness to your taste.

  3. How thick should the chia pudding be?

    I like mine on the thick side so it holds its shape when spooned, but if you want it thinner, just add a splash of soy milk while mixing to loosen it up. It’ll still taste amazing either way!

  4. Can I prepare this the night before?

    Definitely! In fact, prepping the pudding base the night before gives the chia seeds plenty of time to swell and results in the creamiest texture. Just add the crumble and stewed apples right before serving for the freshest crunch.

Final Thoughts

This Apple Cinnamon Chia Pudding with Fruit Crumble Recipe is one of those dishes that feels like a warm hug in a bowl. I absolutely love how it combines wholesome ingredients with comforting flavors that instantly lift my mood. Whether you’re starting your day or just need a nourishing snack, I truly think you’ll appreciate the texture contrasts and cozy spices as much as I do. Give it a try—you might just find your new favorite go-to breakfast or treat!

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Apple Cinnamon Chia Pudding with Fruit Crumble Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 130 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free, Vegetarian, Vegan
Print Recipe

Description

This Apple Crumble Chia Pudding is a wholesome and comforting breakfast or snack that combines creamy chia pudding infused with apple butter and warm spices, topped with a crunchy nut and oat crumble and tender stewed apples. It’s a nutrient-packed, gluten-free, and plant-based recipe that layers textures and flavors beautifully to create a delicious and 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

  1. 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 on high speed until the mixture is completely smooth and uniform.
  2. Mix chia seeds and soak: Pour the blended mixture into a storage container or bowl and add the chia seeds. Whisk thoroughly to combine and let it sit for 5 minutes to allow the chia seeds to swell. After settling, whisk again well to remove any clumps. Cover and refrigerate for at least one hour, or until the pudding thickens.
  3. Prepare the crumble topping: Place gluten-free rolled oats, walnuts or pecans, medjool dates, and a pinch of salt into a mini food processor. Pulse until the mixture forms a crumbly texture, similar to a coarse crumble topping.
  4. Cook the stewed apples: Heat a sauté pan over medium-low heat. Add the diced apples, maple syrup, cinnamon, 1/4 cup water, and a pinch of salt. Stir to combine and cook for 3 to 4 minutes, stirring frequently. Add small splashes of water as necessary to keep the apples from sticking. Continue cooking until the apples have softened and most of the liquid has evaporated.
  5. Assemble the jars: Divide the chilled chia pudding equally between three serving jars or bowls. Add an even layer of the warm stewed apples on top of each. Finally, sprinkle the prepared oat and nut crumble over the apples. Optionally, serve with extra apple butter and a drizzle of maple syrup.

Notes

  • To save dishes, blend the pudding ingredients in a tall glass jar using an immersion blender. After blending, add chia seeds directly to the jar, whisk, cover, and refrigerate.
  • Whisking the chia mixture twice prevents clumps by breaking up chia seed clusters during soaking.
  • If you prefer a thinner chia pudding, add additional soy milk a little at a time while mixing until you reach your desired consistency.

Nutrition

  • Serving Size: 1 jar (about 1 cup)
  • Calories: 320
  • Sugar: 17g
  • Sodium: 140mg
  • Fat: 14g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 10g
  • Protein: 8g
  • Cholesterol: 0mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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