An easy, prep-ahead apple pie chia pudding recipe! Made with coconut milk, chia seeds, and cinnamon sautéed apples. Dairy-free and vegan.
It’s no secret that I love chia pudding for a quick and easy breakfast. It’s the kind of prep-ahead recipe I can actually manage because it literally takes 10 minutes to make enough servings for the week. Plus, it’s filling and totally customizable depending on the season and your flavor preference. To make my go-to chia pudding base recipe fall-ready, I mixed in some easy cinnamon sautéed apples and topped with roasted pecans and it might be my favorite chia variation to date.
Apple Pie Chia Pudding Ingredients
The ingredients for this apple pie chia pudding are nourishing and easy-to-find. Here’s what you need:
- Unsweetened Non-Dairy Milk. Your favorite unsweetened non-dairy milk will work! I use vanilla almond milk for extra vanilla flavor, but whatever you have is fine.
- Canned Coconut Milk. To make the chia pudding extra thick and creamy, use canned coconut milk in addition to the unsweetened non-dairy milk. Just be sure to shake the can before opening and measuring.
- Chia Seeds. Chia seeds are little nutritional powerhouses, high in fiber and plant-based omega-3s. When exposed to liquid, they thicken and gel giving the chia pudding the pudding-like consistency. These are the chia seeds I buy.
- Vanilla Extract. For an extra layer of fall baking flavor.
- Salt. Don’t forget the salt! I used Redmond Real Salt for all the extra minerals.
- Apples. Honeycrisp or pink lady are my favorites but any sweet, tart, and crispy apples will work!
- Coconut Oil. For sautéing the apples – it gives the apples a slightly buttery flavor while keeping the chia pudding dairy-free and vegan.
- Cinnamon. A fall must. Cinnamon also has the added benefit of being shown to lower blood sugar.
The toppings are completely optional but really take the chia pudding to the next level. Some of my favorites are Greek yogurt (dairy-free if desired), coconut whipped cream, roasted pecans, and an extra dash of cinnamon.
3-Day Fall Reset
This recipe is from the 3-Day Fall Reset! A simple 3-day meal plan designed to be your reset button whenever you need one this season. The plan includes three days of easy recipes, a coordinated grocery list, step-by-step prep instructions, real food “rules,” and simple lifestyle recommendations. Download the 3-Day Fall Reset.
If you tried this Apple Pie Chia Pudding or any other recipe on Loveleaf Co. let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Instagram, Facebook, and Pinterest for all the easy recipe ideas!
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Apple Pie Chia Pudding
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Sauté
- Cuisine: American
- Diet: Vegan
Description
An easy, prep-ahead apple pie chia pudding recipe! Made with coconut milk, chia seeds, and cinnamon sautéed apples. Dairy-free and vegan.
Ingredients
Chia Pudding Base
- 1 cup unsweetened non-dairy milk, plus more if needed
- 1 cup canned coconut milk (shake the can before opening and measuring)
- 1–2 tablespoons pure maple syrup (depending on sweetness preference)
- 1 teaspoon vanilla extract
- 2/3 cup chia seeds
- salt
Cinnamon Sautéed Apples
- 2 red apples (like honeycrisp or pink lady) cored and diced into 1⁄2-inch cubes
- 2 teaspoons ground cinnamon
- 1 small lemon, juiced
- 1 tablespoon coconut oil
- yogurt (dairy-free if desired), coconut whipped cream, roasted pecans, cinnamon to serve, optional
Instructions
- Make the chia pudding base. To a large bowl, add the non-dairy milk, coconut milk, maple syrup, vanilla extract, chia seeds, and a pinch of salt. Stir until well combined and allow the mixture to sit.
- Make the cinnamon sautéed apples. To another bowl, add the diced apples and mix with the cinnamon, lemon juice, and a pinch of salt.
- Heat the coconut oil in a skillet. Add the apple mixture and sauté until the apples begin to soften, about 5 minutes.
- Give the chia pudding mixture another stir. If the mixture already seems very thick, add a few more splashes of unsweetened non-dairy milk and mix again. If you want to top the chia pudding with sautéed apples, set aside a few tablespoons now. Mix the remaining sautéed apples into the chia pudding base until the chia pudding and apples are well combined. Divide between four jars or glasses. Cover and put into the fridge to set overnight.
- To serve, top the chia pudding with optional reserved sautéed apples, a little yogurt (if desired), chopped pecans, and a sprinkle of cinnamon.
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Lynn says
Simple preparation and absolutely delicious!
Ally says
So happy to hear you enjoyed it, Lynn!