Apple Cinnamon Chia Pudding with Stewed Apples Recipe

If you’re looking to elevate your breakfast game or need a cozy snack that feels like a warm hug, you’ll absolutely want to try this Apple Cinnamon Chia Pudding with Stewed Apples Recipe. It’s a delightful blend of creamy chia pudding, naturally sweetened and spiced just right, paired with tender stewed apples and a crunchy oat-nut crumble that makes every spoonful a total winner. I promise, once you make this, you’ll be hooked!

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Ingredients You’ll Need

The magic in this Apple Cinnamon Chia Pudding with Stewed Apples Recipe lies in the simple, wholesome ingredients that complement each other beautifully. I always recommend picking ripe apples for the stewed apples to get that perfect balance of natural sweetness and tartness.

• Unsweetened plain plant-based yogurt: Adds creaminess and tang while keeping it dairy-free.
• Apple butter: Boosts the apple flavor naturally without extra sugar.
• Medjool dates: The natural sweetener that brings caramel notes to the pudding and crumble.
• Yellow miso paste (optional): Adds an umami depth but totally optional if you don’t have it.
• Vanilla extract: Enhances the sweetness and fragrance of the pudding.
• Cinnamon: Essential for that warm, cozy apple spice vibe.
• Cardamom: Gives a subtle hint of exotic spice, making the flavor more interesting.
• Kosher salt: Balances the sweetness and enhances flavors.
• Soy milk: Perfect plant-based milk for a creamy chia pudding base.
• Chia seeds: The heart of the pudding, turning liquid into a luscious texture.
• Gluten-free rolled oats: For the crumble — adds chew and fiber.
• Walnuts or pecans: Crunch and a nutty flavor that pairs brilliantly with apples.
• Apples: Stewed apples bring juicy sweetness and warmth.
• Maple syrup: A natural sweetener for the stewed apples that complements the spices well.

Variations

I love to tweak this Apple Cinnamon Chia Pudding with Stewed Apples Recipe based on the season or what I have on hand. Don’t be afraid to make it your own — that’s part of the fun!

• Use different nuts: I’ve swapped walnuts for pecans or even chopped almonds, depending on what’s in the pantry. Each gives a slightly different crunch and flavor.
• Dairy versions: If dairy isn’t a concern, you can use Greek yogurt and regular milk for a creamy, richer pudding.
• Flavor twist: Try adding a dash of nutmeg or ginger instead of cardamom for a warmer, more autumnal profile.
• Fruit swap: In warmer months, making stewed pears or stone fruit works beautifully with the spices and crumble.

How to Make Apple Cinnamon Chia Pudding with Stewed Apples Recipe

Step 1: Blend the Chia Pudding Base

First, toss your plant-based yogurt, apple butter, a medjool date, the optional miso paste, vanilla extract, cinnamon, cardamom, a pinch of salt, and soy milk into a blender. Blend high until it’s completely smooth — this is key for a pudding that’s creamy and lump-free. I always scrape down the sides once or twice just to make sure everything is fully incorporated. It’s the little things like this that make a big difference in texture!

Step 2: Mix in the Chia Seeds and Let It Set

Pour your blended mixture over the chia seeds in a bowl or storage container. Whisk them together, then let it sit for 5 minutes. This waiting time is crucial because chia starts to absorb the liquid and thicken. After the rest, give it a good whisk again to break up any chia clumps — trust me, this trick saved me from many weird texture surprises when I first started making chia pudding. Cover and place it in the fridge for at least an hour to fully set.

Step 3: Prepare the Crunchy Crumble

While the pudding is setting, pulse the oats, walnuts (or pecans), dates, and a pinch of salt in a mini food processor until it reaches a crumbly texture. You want bits that cling together but aren’t pasty. This crumble adds such a wonderful contrast to the creamy pudding and soft apples — trust me, don’t skip it!

Step 4: Make the Stewed Apples

Heat a sauté pan over medium-low and add diced apples, maple syrup, cinnamon, water, and a pinch of salt. Stir and let the apples soften for about 3-4 minutes, adding a little water if things start drying out too much. The goal is tender apples that still hold some shape, not mush. This step fills your kitchen with the best warm aroma — it’s one of my favorite parts!

Step 5: Assemble and Serve

Divide the set chia pudding into jars or bowls, spoon over the stewed apples, and sprinkle the crumble on top. For an extra touch — especially if you’re serving guests or treating yourself — add a dollop of extra apple butter and a drizzle of maple syrup. Every spoonful is like fall in a jar.

How to Serve Apple Cinnamon Chia Pudding with Stewed Apples Recipe

Garnishes

I love topping this pudding with a sprinkle of toasted cinnamon, a few extra chopped nuts for crunch, or a small scoop of crunchy granola if I want added texture. A drizzle of maple syrup or a spoonful of apple butter on top always elevates it — it’s those little finishing touches that make breakfast feel special.

Side Dishes

This chia pudding pairs beautifully with a side of warm spiced tea or coffee, and if I’m serving it for brunch, I usually add some whole-grain toast or a fresh fruit salad to round out the meal. It’s comforting but still feels fresh and light.

Creative Ways to Present

For a festive touch, especially during the holidays, I like to layer the pudding, stewed apples, and crumble in clear glasses to showcase the lovely layers. Adding a cinnamon stick or a small sprig of mint on top makes it look extra inviting. Also, serving in mason jars is my go-to for grab-and-go breakfasts or gifts!

Make Ahead and Storage

Storing Leftovers

I keep leftovers stored in airtight containers or glass jars in the fridge for up to 3 days. The flavors actually deepen overnight, and the chia pudding thickens nicely. Just remember to add the crumble fresh if you want to keep it crisp.

Freezing

Since chia pudding can get gummy when frozen and thawed, I usually avoid freezing the assembled dish. However, you can freeze the stewed apples separately in ice cube trays and thaw them when needed — they thaw well and still taste fresh.

Reheating

If you want warm pudding, I gently reheat the stewed apples on the stove or microwave. The chia pudding itself is best enjoyed chilled, but if you’d like it warm, you can mix a small portion with warm milk and stir gently before serving.

FAQs

Final Thoughts

This Apple Cinnamon Chia Pudding with Stewed Apples Recipe quickly became a favorite in my kitchen because it’s nutritious, comforting, and packs so much flavor into every bite. I love how it feels fancy but is really easy to make — perfect for busy mornings or a sweet treat anytime. I can’t wait for you to try it and hear how much your family or friends go crazy for it, just like mine do. Trust me, once you’ve had a spoonful, it’s going to be on repeat!

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