I started making this Apple Crumble Chia Pudding when I wanted a breakfast that felt like dessert but still kept me feeling good.
The chia seeds create a creamy base, and when you layer it with tender cinnamon apples and a simple oat crumble, it turns into something special.
It reminds me of warm apple crisp, only chilled and ready to grab from the fridge in the morning. It’s easy to prep ahead, makes your kitchen smell amazing while cooking the apples, and gives you that cozy fall flavor any time of year.
Why You’ll Love This Recipe
If you love apple crumble or crisp, this recipe gives you all those cozy flavors in a lighter, nourishing way. The chia pudding is thick and creamy, the apples add sweetness and texture, and the crunchy topping makes it feel indulgent.
It’s naturally dairy-free, gluten-free if needed, and packed with fiber, protein, and healthy fats.
It’s also a meal-prep hero—you can make multiple jars at once, store them for several days, and have a grab-and-go breakfast, snack, or dessert ready anytime.
You’ll love how versatile it is, whether you enjoy it chilled from the fridge, warmed up for a cozy treat, or layered parfait-style for brunch.
What You’ll Need
For the Chia Pudding Base
- 1 cup unsweetened almond milk (or milk of choice)
- ¼ cup chia seeds
- 2 tablespoons maple syrup (to taste)
- ½ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
For the Apple Layer
- 1 large apple, peeled and chopped
- 1 teaspoon coconut oil or butter
- ½ teaspoon cinnamon
- 1 teaspoon maple syrup
For the Crumble Topping
- ¼ cup rolled oats
- 2 tablespoons chopped pecans or walnuts
- 1 tablespoon coconut oil (melted)
- 1 teaspoon maple syrup
- Pinch of cinnamon
Pro Tips
- Whisk chia pudding twice—once when mixing, and again after 10 minutes, to avoid clumping.
- Choose crisp apples like Honeycrisp or Fuji for sweetness and texture.
- Toast the crumble topping in the oven or skillet to make it extra crunchy.
- Assemble just before serving if you want the crumble to stay crisp.
- Batch cook apples so you have enough for multiple jars throughout the week.
Tools You’ll Need
- Mixing bowl and whisk
- Measuring cups and spoons
- Small skillet (for apples)
- Baking sheet (if toasting crumble)
- Mason jars or serving glasses
Substitutions and Variations
- Nut-free: Use pumpkin seeds or sunflower seeds instead of pecans.
- Sweetener swap: Honey, agave, or date syrup can replace maple syrup.
- Spice it up: Add nutmeg, ginger, or pumpkin pie spice to the apples or pudding.
- Fruit variation: Swap apples for pears or peaches for a seasonal twist.
- Higher protein: Stir protein powder or Greek yogurt into the pudding base.
Make-Ahead Tips
- Chia pudding can be made up to 5 days in advance and stored in jars.
- Cooked apples last 3 days in the fridge in an airtight container.
- The crumble topping stays crisp for up to a week when stored separately in a jar or bag.
How to Make Apple Crumble Chia Pudding
1. Make the Chia Pudding Base
In a bowl, whisk together almond milk, chia seeds, maple syrup, vanilla, cinnamon, and salt. Let sit for 10 minutes, whisk again, then cover and refrigerate for at least 4 hours or overnight until thickened.
2. Cook the Apples
In a small skillet, heat coconut oil over medium heat. Add chopped apple, cinnamon, and maple syrup. Cook for 5–7 minutes until apples soften and caramelize slightly. Remove from heat and let cool.
3. Prepare the Crumble Topping
In a bowl, mix oats, pecans, melted coconut oil, maple syrup, and cinnamon. Spread onto a baking sheet and toast at 350°F (175°C) for 8–10 minutes until golden and fragrant. Let cool completely.
4. Assemble the Jars
Layer chia pudding at the bottom of jars or glasses, add a spoonful of cinnamon apples, and finish with the crunchy crumble topping.
5. Serve and Enjoy
Eat immediately for maximum crunch, or refrigerate jars for later (adding crumble just before serving).
Serving Suggestions
- Breakfast jar: Enjoy chilled with extra cinnamon sprinkled on top.
- Warm dessert: Heat the apples and pudding together, then top with crumble for a cozy treat.
- Parfait style: Layer pudding, apples, and crumble in tall glasses for a brunch-worthy dish.
- Kid-friendly: Add a dollop of yogurt or mini chocolate chips for fun.
Leftovers and Storage
- Chia pudding keeps for up to 5 days in the fridge.
- Apples store for 3 days in a sealed container.
- Crumble topping should be kept in an airtight container at room temperature to stay crisp.
- Assemble just before eating for best texture.
Nutrition & Benefits
This recipe combines fiber-rich chia seeds and apples with healthy fats from nuts and coconut oil, making it both filling and nourishing.
Chia seeds add plant-based protein and omega-3s, while apples bring antioxidants and natural sweetness.
The oats in the crumble add heart-healthy fiber, making this a balanced option that fuels energy and keeps you satisfied.
Recipe FAQ
1. Can I use store-bought granola instead of making the crumble? Yes, granola works perfectly if you want a quicker option.
2. Can I eat this warm? Definitely! Heat the pudding and apples, then top with crumble for a cozy version.
3. What’s the best apple to use? Sweet and crisp apples like Honeycrisp, Fuji, or Gala work best.
4. Can I make it sugar-free? Yes, skip the maple syrup and rely on the natural sweetness of apples.
5. Can kids enjoy this recipe? Absolutely—it’s kid-friendly and tastes like dessert, just adjust sweetness if needed.
A Dessert-Inspired Breakfast You’ll Crave
This Apple Crumble Chia Pudding brings together everything you love about apple crisp—creamy filling, spiced apples, and crunchy topping—in a lighter, nourishing form.
It’s cozy, wholesome, and easy to prep ahead, making it perfect for breakfast, snacking, or even a guilt-free dessert. One spoonful and you’ll see why it’s a recipe worth keeping on repeat.
