Description
This Apple Crumble Chia Pudding is a delicious and nutritious plant-based breakfast or snack that combines creamy chia pudding with warm, spiced apples and a crunchy oat crumble topping. Made with wholesome ingredients like unsweetened plant-based yogurt, apple butter, medjool dates, and gluten-free oats, this recipe offers a perfect balance of flavors and textures in just 25 minutes of prep and chilling time.
Ingredients
Scale
Pudding Base
- 1/3 cup unsweetened plant-based yogurt
- 3 tablespoons apple butter
- 1 medjool date
- 3/4 cup soy milk
- 1/3 cup chia seeds
Apple Topping
- 2 medium apples, diced
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
Oat Crumble
- 3 tablespoons gluten-free rolled oats
- 2 medjool dates
- 1/4 cup walnuts or pecans (optional, for crumble texture)
Spices and Flavorings
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (for pudding base)
- 1/8 teaspoon cardamom
- Pinch of salt
Instructions
- Prepare the pudding base: In a blender, combine the unsweetened plant-based yogurt, apple butter, one medjool date, vanilla extract, cinnamon, cardamom, salt, and soy milk. Blend on high speed until the mixture is completely smooth and creamy.
- Mix chia seeds: Transfer the blended mixture into a bowl or storage container and stir in the chia seeds thoroughly. Whisk well and let the mixture sit for five minutes to allow the chia seeds to begin swelling, then whisk again to break up any clumps. Cover and refrigerate for at least one hour, or until thickened.
- Make the oat crumble: In a mini food processor, pulse the gluten-free rolled oats, two medjool dates, and walnuts or pecans (if using) until the mixture becomes crumbly but not powdery, mimicking a crumble topping texture.
- Cook the apple topping: In a sauté pan over medium-low heat, add the diced apples, maple syrup, and cinnamon. Cook gently, stirring occasionally, until the apples become soft and infused with the spices, about 8-10 minutes. Remove from heat.
- Assemble and serve: To serve, spoon the chilled chia pudding into bowls or jars, layer with the warm spiced apples on top, and sprinkle generously with the oat crumble. Enjoy immediately for the best contrast between warm apples and cool pudding.
Notes
- You can substitute soy milk with any other plant-based milk like almond or oat milk.
- For a nut-free version, omit the walnuts or pecans in the oat crumble.
- Adjust sweetness by adding more or fewer medjool dates according to your taste.
- This pudding thickens more the longer it sits in the fridge, so feel free to prepare it the night before.
- The warm apple topping can be reheated if served later.
