An easy, prep-ahead apple pie chia pudding recipe! Made with coconut milk, chia seeds, and cinnamon sautéed apples. Dairy-free and vegan.
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
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
- 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.
Keywords: apple pie chia pudding, apple chia pudding, cinnamon chia pudding