Description
A wholesome and delicious Apple Crumble Chia Pudding combining creamy chia pudding with stewed cinnamon-spiced apples and a crunchy oat and nut crumble. This plant-based, gluten-free breakfast or snack is naturally sweetened with dates and maple syrup and features warm spices like cinnamon and cardamom for a comforting treat.
Ingredients
Chia Pudding Base
- 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 Topping
- 3 tbsp gluten-free rolled oats
- 3 tbsp walnuts or pecans
- 2 medjool dates
- Pinch of salt
Stewed Apples
- 2 apples, diced or thinly sliced
- 2 tsp maple syrup
- 1/4 tsp cinnamon
- 1/4 cup water
- Pinch of salt
Instructions
- Blend the pudding base: Combine the plant-based yogurt, apple butter, medjool date, optional yellow miso paste, vanilla extract, cinnamon, cardamom, kosher salt, and soy milk in a blender. Blend on high until the mixture is completely smooth and well combined.
- Mix chia seeds and set: Pour the chia seeds into a storage container or bowl. Pour the blended milk mixture over the chia seeds and whisk together thoroughly to combine. Let sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 1 hour to allow the chia seeds to absorb the liquid and form a pudding texture.
- Prepare the crumble topping: In a mini food processor, combine gluten-free rolled oats, walnuts or pecans, medjool dates, and a pinch of salt. Pulse together until the mixture reaches a crumbly texture according to your preference. Set aside.
- Cook the stewed apples: Heat a sauté pan over medium-low heat. Add the diced or sliced apples, maple syrup, cinnamon, water, and a pinch of salt. Stir well to combine and sauté for 3-4 minutes, stirring frequently. Add additional small splashes of water as needed, cooking until the apples soften and most of the liquid evaporates.
- Assemble the pudding jars: Divide the chia pudding evenly between 3 serving jars or bowls. Top each with an equal portion of the stewed apples. Sprinkle the crumble topping evenly over the apples (approximately 2 tablespoons per jar). Optionally, serve with an extra spoonful of apple butter and a drizzle of maple syrup for added flavor.
Notes
- Yellow miso paste adds a subtle umami flavor but can be omitted if unavailable or undesired.
- Use gluten-free oats to keep the recipe gluten-free.
- Walnuts or pecans can be swapped according to preference or nut allergies.
- Ensure to whisk the chia pudding twice before refrigerating to prevent clumps and achieve a smooth texture.
- Adjust the sweetness by varying the amount of dates and maple syrup according to taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Blending
- Cuisine: Plant-based
