Is this recipe gluten-free?

It is if you are using gluten-free rolled oats. If you are not gluten-free, you can use regular oats as desired.

How long does the chia pudding last?

Store the chia pudding in an airtight container in the fridge for up to 3-4 days. The crumble and apples can also be stored in separate containers as well in the fridge for up to 3-4 days.

Where can I find apple butter?

During the fall you can typically find apple butter sold at local farmers markets. You can also find it in local grocery stores typically sold in the same section as they sell jams and nut butters.

Is there a substitute for apple butter?

If you don’t have access to apple butter, saute an extra apple with cinnamon and agave. When softened, add it in place of the apple butter in the blended apple milk.

Apple Crumble Chia Pudding

Description

This Apple Crumble Chia Pudding is packed with all the fall flavors thanks to the addition of apple butter and warming spices. A fiber loaded breakfast that is easy to prep ahead of time.

Ingredients

Scale

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

Optional For serving: Extra apple butter and maple syrup

Cook Mode Prevent your screen from going dark

Instructions

To a blender cup add the yogurt, apple butter, date, miso, vanilla, cinnamon, cardamom, salt and milk. Blend the mixture on high until completely smooth.
Add the chia seeds to a storage container or bowl then pour the blended milk on top. Whisk the mixture together and allow to sit for 5 minutes. Give the mixture another good whisk to help remove clumps then cover and store in the fridge for at least an hour.
To make the crumble, add the oats, walnuts, dates and a pinch of salt to a mini food processor. Pulse the mixture together until it becomes crumbly to your liking.
For the stewed apples, heat a saute pan over medium low heat. When hot, add the apple, maple syrup, cinnamon, 1/4 cup water and a pinch of salt and stir well to combine then continue to saute for 3-4 minutes. Add additional splashes of water as needed while continuing to stir until the apples have softened and most of the liquid has cooked off.
To assemble, divide the chia pudding between 3 jars. Divide the cooked apples between the jars, then sprinkle with as much of the crumble as you like (I used about 2 tbsp for reference). These jars can also be served with a spoonful of extra apple butter and a drizzle of maple syrup as desired.

Notes

Save on dishes with this hack. You can blend the milk in a long glass storage jar like this using an immersion blender. After blending, add the chia seeds directly to the jar and whisk together as instructed. Cover the jar with a lid then store in the fridge without having to transfer to a different storage container or bowl to mix. You can do the same thing using any of the nutribullet blender cups too.

Prevent clumps. After you whisk your chia seeds and milk together allow the mixture to settle for 5 minutes then whisk the mixture again. This second whisking will help break up any clumps that may have occurred as the chia seeds initially swell.

Adjust liquid to your liking. I like my chia pudding thick, but if you prefer it a little thinner, add a splash of milk while mixing at a time to help loosen up the pudding more to your liking.