I’m bringing a cozy fall breakfast to the table with this Apple Crumble Chia Pudding. It’s a layered dish that combines creamy chia pudding, warm spiced apples, and a nutty oat crumble. It’s plant-based, nourishing, and perfect for make-ahead mornings.
Why You’ll Love This Recipe
I love how this recipe blends textures and flavors—creamy, sweet, warm, and crunchy all in one jar. It’s made with wholesome ingredients like chia seeds, apples, and oats, and sweetened naturally with dates and apple butter. It’s easy to prep ahead of time, so I don’t have to think twice about breakfast during the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Chia Pudding
1/3 cup unsweetened plain plant-based yogurt
3 tablespoons apple butter
1 Medjool date
1 teaspoon yellow miso paste (optional)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
3/4 cup soy milk (or other plant-based milk)
1/3 cup chia seeds
Crumble
3 tablespoons gluten-free rolled oats
3 tablespoons walnuts or pecans
2 Medjool dates
Pinch of salt
Stewed Apples
2 apples, diced or thinly sliced
2 teaspoons maple syrup
1/4 teaspoon ground cinnamon
1/4 cup water
Pinch of salt
Optional Toppings
Extra apple butter
Maple syrup drizzle
Directions
In a blender, I combine the plant-based yogurt, apple butter, Medjool date, miso paste (if using), vanilla, cinnamon, cardamom, salt, and soy milk. I blend until smooth.
I place the chia seeds in a bowl or container, then pour the blended mixture over them. I whisk thoroughly, let it sit for 5 minutes, then whisk again to prevent clumping. I cover and refrigerate for at least 1 hour.
For the crumble, I pulse the oats, walnuts, dates, and salt in a food processor until crumbly.
For the apples, I heat a pan over medium-low heat and sauté the apples with maple syrup, cinnamon, water, and salt for about 3–4 minutes until softened and most of the liquid is absorbed.
To assemble, I layer the chia pudding into three jars, spoon the warm apples over it, and top with the oat crumble. If I like, I add a small spoon of apple butter or a drizzle of maple syrup on top.
Servings and timing
Servings: 3
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Variations
I use oat or almond milk instead of soy milk depending on what I have.
For a nut-free version, I skip the walnuts and add more oats to the crumble.
I sometimes swap the apple butter for pumpkin butter for a seasonal twist.
Instead of keeping the chia seeds whole, I blend them for a smoother pudding.
I can change up the spices with pumpkin pie spice or nutmeg for variety.
Storage/reheating
I store the chia pudding, stewed apples, and crumble separately in airtight containers in the fridge for up to 4 days. When ready to eat, I reheat the apples if I want them warm and assemble everything fresh so the crumble stays crisp. If I assemble ahead, I try to add the crumble just before serving.
FAQs
How long does chia pudding last in the fridge?
I find that the chia pudding stays fresh for up to 4 days when stored in an airtight container in the refrigerator.
Can I prepare this the night before?
Yes, I usually make the chia pudding base at night and assemble everything in the morning. It makes breakfast quick and easy.
What can I use instead of apple butter?
If I don’t have apple butter, I cook down extra apples with cinnamon and maple syrup until soft and use that as a substitute.
Is this recipe gluten-free?
It is if I use certified gluten-free oats. I always check the label to make sure the oats are processed in a gluten-free facility.
Can I make the crumble without a food processor?
Yes, I chop the nuts and dates finely with a knife and mix them with oats and salt if I don’t have a food processor.
Conclusion
This Apple Crumble Chia Pudding is a breakfast I look forward to. It’s full of texture and flavor, easy to prep, and packed with nourishing ingredients. I love how it makes mornings smoother and more delicious—and it tastes like dessert in a jar.
A cozy and nourishing fall breakfast made with creamy chia pudding, warm spiced apples, and a nutty oat crumble. Perfect for make-ahead mornings and packed with wholesome ingredients.
Ingredients
1/3 cup unsweetened plain plant-based yogurt
3 tablespoons apple butter
1 Medjool date
1 teaspoon yellow miso paste (optional)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
3/4 cup soy milk (or other plant-based milk)
1/3 cup chia seeds
3 tablespoons gluten-free rolled oats
3 tablespoons walnuts or pecans
2 Medjool dates
Pinch of salt (for crumble)
2 apples, diced or thinly sliced
2 teaspoons maple syrup
1/4 teaspoon ground cinnamon (for apples)
1/4 cup water
Pinch of salt (for apples)
Optional toppings: extra apple butter, maple syrup drizzle
Instructions
In a blender, combine plant-based yogurt, apple butter, Medjool date, miso paste (if using), vanilla, cinnamon, cardamom, salt, and soy milk. Blend until smooth.
Place chia seeds in a bowl or container, pour the blended mixture over them. Whisk thoroughly, let sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 1 hour.
For the crumble, pulse oats, walnuts, dates, and salt in a food processor until crumbly.
For the stewed apples, heat a pan over medium-low and sauté apples with maple syrup, cinnamon, water, and salt for 3–4 minutes until softened and most liquid is absorbed.
To assemble, layer chia pudding into three jars, spoon warm apples on top, and finish with oat crumble. Optionally, add extra apple butter or a maple syrup drizzle.
Notes
Use certified gluten-free oats to keep it gluten-free.
Swap apple butter with pumpkin butter for seasonal variety.
Store components separately and assemble before serving for best texture.
Reheat stewed apples if a warm breakfast is preferred.
Chop nuts and dates finely if a food processor is unavailable.
