Dessert

Apple Crumble Chia Pudding Recipe

ByHarper Ellington January 7, 2026January 7, 2026

Introduction

This Apple Crumble Chia Pudding is a delightful twist on a classic dessert, transformed into a wholesome breakfast or snack. Creamy chia seeds blend with warming spices and tender stewed apples, topped with a crunchy oat and nut crumble for perfect texture and flavor contrast.

A clear glass shows a three-layer dessert placed on a white marbled table. The bottom layer is smooth and dark brown with a rich texture. The thick middle layer is beige with small black chia seeds evenly spread throughout, giving it a slightly grainy look. The top layer is crumbly and golden brown, covering the chia layer completely. Small crumbs are scattered around the glass on the surface, adding a bit of texture. The background is softly blurred, focusing fully on the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
3 tbsp gluten-free rolled oats
3 tbsp walnuts or pecans
2 medjool dates
2 apples, diced or thinly sliced
2 tsp maple syrup
1/4 tsp cinnamon

Instructions

Step 1: In a blender, combine the plant-based yogurt, apple butter, 1 medjool date, miso paste (if using), vanilla extract, 1 tsp cinnamon, cardamom, salt, and soy milk. Blend on high until completely smooth.
Step 2: Pour the chia seeds into a storage container or bowl. Add the blended mixture on top and whisk well. Let it sit for 5 minutes, then whisk again to remove any clumps. Cover and refrigerate for at least 1 hour to thicken.
Step 3: For the crumble, pulse the oats, walnuts or pecans, 2 medjool dates, and a pinch of salt in a mini food processor until the mixture becomes crumbly according to your preference.
Step 4: To make the stewed apples, heat a sauté pan over medium-low heat. Add the diced apples, maple syrup, 1/4 tsp cinnamon, 1/4 cup water, and a pinch of salt. Stir well and cook for 3-4 minutes, adding water as needed, until the apples are softened and most liquid has evaporated.
Step 5: Assemble by dividing the chia pudding among 3 jars. Top each with the stewed apples and sprinkle with the oat and nut crumble (about 2 tbsp per jar). Optionally, add a spoonful of apple butter and a drizzle of maple syrup before serving.

Tips & Variations

Substitute soy milk with almond or oat milk for a different flavor.
Use fresh dates or another natural sweetener if medjool dates are unavailable.
For extra crunch, lightly toast the oats and nuts before pulsing.
Add a pinch of nutmeg or cloves to the apple mixture for more warm spice notes.

Storage

Store the assembled chia pudding jars in the refrigerator for up to 3 days. Keep the crumble separate if you prefer to maintain its crunch, adding it just before serving. Reheat the apple topping gently in a pan or microwave if desired, but serve the chia pudding chilled for best texture.