This Apple Crumble Chia Pudding is one of those feel-good, cozy recipes that’s easy to make but tastes like you put in way more effort.
It’s creamy, full of warm cinnamon apples, and has that perfect soft-crunch crumble topping. Great for breakfast, a healthy dessert, or even a snack. The best part? You can make it ahead of time and just grab it from the fridge. Total win.
Why I Love This Recipe
This recipe reminds me of fall mornings when I’d cook down apples from the orchard with my mom. We’d sit at the table with something warm in our hands, and this pudding gives me those same comforting vibes. It’s become a staple in my kitchen for a few reasons:
- The textures: creamy pudding, soft apples, crunchy oat topping
- Tastes like dessert but it’s totally good for you
- Great to prep ahead for busy weeks
- Easy to customize based on what you have on hand
Makes: 2 servings
Total Time: 30 minutes (including chill time)
What You’ll Need
For the chia pudding:
- 1 cup unsweetened almond milk
- 1/4 cup chia seeds
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
For the apple compote:
- 2 small apples, peeled and diced
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp lemon juice
- 2 tbsp water
For the oat crumble topping:
- 1/4 cup rolled oats
- 1 tbsp almond flour
- 1 tbsp maple syrup
- 1 tbsp coconut oil, melted
- Pinch of cinnamon
Pro Tips
- Stir your chia pudding a couple times during the first 10 minutes so it doesn’t clump.
- Dice the apples evenly so they cook at the same rate.
- Let the apple compote cool slightly before layering to keep the pudding texture creamy.
- Toast the oat crumble until just golden—don’t overbake or it’ll get too hard.
- Use glass jars for layering—it looks great and makes serving easy.
Tools You’ll Need
- Mixing bowl
- Whisk
- Small saucepan
- Baking tray
- Parchment paper
- Measuring spoons & cups
- Glass jars or small bowls for serving
Substitutions and Variations
- Swap almond milk for oat, coconut, or regular milk
- Use honey instead of maple syrup
- Add chopped nuts to the crumble for extra crunch
- Use pears or berries instead of apples
- Add a pinch of nutmeg or cardamom for spice variation
Make Ahead Tips
- Chia pudding can be made up to 3 days in advance
- Apple compote stays good in the fridge for 4-5 days
- Oat crumble can be baked and stored in an airtight jar for a week
- Assemble the jars the night before for a ready-to-go breakfast
How to Make Strawberry Cheesecake Cottage Cheese Ice Cream
Step 1: Make the Chia Pudding
In a mixing bowl, combine 1 cup unsweetened almond milk, 1/4 cup chia seeds, 1 tbsp maple syrup, and 1/2 tsp vanilla extract. Whisk well, then let sit for 5 minutes and stir again. Chill in the fridge for at least 20 minutes until thick.
Step 2: Cook the Apples
In a small saucepan over medium heat, combine 2 peeled and diced apples, 1 tbsp maple syrup, 1/2 tsp cinnamon, 1/4 tsp lemon juice, and 2 tbsp water. Cook for 6-8 minutes, stirring often, until the apples are soft and syrupy.
Step 3: Make the Oat Crumble
Preheat oven to 350°F (175°C). In a small bowl, mix 1/4 cup rolled oats, 1 tbsp almond flour, 1 tbsp maple syrup, 1 tbsp melted coconut oil, and a pinch of cinnamon. Spread on a parchment-lined baking tray and bake for 8-10 minutes until golden and crisp.
Step 4: Assemble the Pudding
Take a glass jar or bowl and layer chia pudding on the bottom, followed by a scoop of apple compote, and top with the oat crumble. Repeat if you like layers or keep it simple with one of each.
Leftovers & Storage
Store assembled puddings in the fridge for up to 3 days. Keep the oat crumble separate if you want to keep it crisp and just sprinkle on top when ready to eat. Apples and chia pudding stay great on their own too.
Why This Recipe Works (Quick Science)
Chia seeds absorb liquid and expand, creating a naturally thick, pudding-like texture thanks to their soluble fiber. Cooking the apples with maple syrup and cinnamon breaks down their structure and concentrates their flavor. The oat crumble adds a toasted texture that balances the creaminess of the pudding and softness of the apples.
Macros (Per Serving)
- Calories: ~280
- Protein: 5g
- Fat: 12g
- Carbs: 35g
- Fiber: 9g
- Sugar: 15g
Common Mistakes
- Not stirring chia pudding after the first 5 minutes can lead to clumps
- Overcooking the apples will make them mushy instead of tender
- Undercooking the oat crumble will leave it soft instead of crisp
- Using too much liquid in the compote can make it watery
What to Serve With
- A warm mug of chai or spiced herbal tea
- Greek yogurt for extra protein
- A drizzle of almond butter on top
- Fresh berries on the side
FAQ
Can I use instant oats for the crumble?
No, they’ll get too soft. Stick with rolled oats for crunch.
Can I use canned apples or pie filling?
You can, but it’ll be much sweeter and not as fresh-tasting.
How long should the chia pudding sit?
At least 20 minutes, but overnight is even better.
Can I heat the whole thing up?
You can warm the apple layer, but keep the chia pudding cool for best texture.
Hope You Love It
This Apple Crumble Chia Pudding is one of those recipes that hits that sweet spot between cozy and fresh. I’d love to hear how yours turns out—drop a comment below and let me know if you made any fun tweaks or have questions!