Craving the flavors of apple pie but want something nutritious enough for breakfast? This Maple Apple Pie Chia Pudding combines the warm, spiced goodness of baked apples with the creamy texture of chia pudding for a wholesome, naturally sweet treat.
It’s filled with cozy fall spices, maple syrup, and soft apples—bringing the comfort of dessert into a high-fiber, plant-based breakfast or snack. This recipe is simple to prepare, great for meal prep, and packed with flavor.
Chia seeds soak overnight in your milk of choice, absorbing warm cinnamon and maple flavors while soft apples add texture and a touch of sweetness.
Serve it cold or slightly warmed—either way, it’s like a spoonful of autumn in every bite.
Why You’ll Love This Recipe
This pudding brings together the comfort of baked apple pie and the benefits of clean, whole-food ingredients.
The chia seeds provide a naturally thick, pudding-like texture that’s perfect for layering with maple-sweetened apples. It’s naturally gluten-free, dairy-free, and customizable to your taste and dietary needs.
What makes this even better is how easy it is to prepare ahead of time. Just stir everything together, let it rest, and enjoy a delicious grab-and-go breakfast all week long.
You can enjoy it chilled straight from the fridge, or warm it up for an ultra-comforting version that tastes like dessert.
What You’ll Need
- ½ cup chia seeds
- 2 cups unsweetened almond milk (or milk of choice)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves (optional)
- Pinch of salt
- 1 apple, peeled and diced
- 1 teaspoon coconut oil or butter (for sautéing apples)
Optional Toppings
- Extra sautéed apples
- Crushed walnuts or pecans
- Drizzle of maple syrup
- Sprinkle of cinnamon
- Plain or vanilla yogurt
Pro Tips
- Use sweet apples like Honeycrisp or Fuji for the best natural flavor.
- Sauté apples in advance to deepen their flavor and make them soft and buttery.
- Stir chia seeds twice while setting to prevent clumping and ensure smooth texture.
- Prep extra servings—chia pudding keeps well and tastes better over time.
- Warm it gently for an even more comforting breakfast.
Tools You’ll Need
- Mason jars or airtight containers
- Measuring cups and spoons
- Mixing bowl and whisk
- Small skillet for sautéing apples
Substitutions and Variations
- Nut-free: Skip the walnuts or pecans and top with sunflower or pumpkin seeds.
- Sweeter version: Add an extra teaspoon of maple syrup or a drizzle of date syrup.
- Creamier texture: Stir in 2–3 tablespoons of coconut yogurt or Greek yogurt.
- Protein boost: Add a scoop of vanilla protein powder or collagen peptides.
- Apple swap: Try pears or peaches for a seasonal twist.
Make-Ahead Tips
Prepare the chia pudding base the night before for best texture. It will thicken overnight, ready to enjoy the next day. Store sautéed apples separately or mix them into the pudding in the morning.
To save time, pre-sauté several apples and portion them into small containers to use throughout the week. Add toppings fresh each morning to keep textures crisp and vibrant.
How to Make Maple Apple Pie Chia Pudding
- Prepare the Chia Pudding.
In a mixing bowl, whisk together the almond milk, maple syrup, vanilla, cinnamon, nutmeg, cloves, and salt. Add the chia seeds and whisk well. Let sit for 10 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight. - Sauté the Apples.
In a small skillet, heat coconut oil or butter over medium heat. Add diced apples and cook for 5–7 minutes until soft and lightly golden. Sprinkle with extra cinnamon for more flavor. Let cool. - Assemble and Serve.
Spoon chia pudding into jars or bowls. Top with sautéed apples, chopped walnuts or pecans, a drizzle of maple syrup, and any other favorite toppings. Serve cold or gently warmed.
Leftovers and Storage
Store chia pudding in sealed containers for up to 5 days in the fridge. Sautéed apples last 2–3 days in a separate container. Combine when ready to serve for best texture and freshness.
Freezing isn’t recommended, as the texture becomes watery when thawed.
Nutrition & Benefits
Chia seeds are a powerhouse of fiber, plant-based protein, and omega-3 fatty acids, supporting digestion and heart health.
Apples add antioxidants, vitamin C, and natural sweetness. Maple syrup is a less refined sweetener that provides trace minerals, while spices like cinnamon and nutmeg add natural anti-inflammatory properties.
Together, these ingredients create a comforting, filling breakfast that nourishes your body.
Recipe FAQ
1. Can I use raw apples instead of sautéed?
Yes, but sautéed apples provide a warmer, pie-like flavor and softer texture.
2. Can I make this with dairy milk?
Absolutely—any milk works well, including dairy, almond, oat, or coconut milk.
3. Can I skip maple syrup?
Yes. Use another sweetener like honey or monk fruit, or omit entirely for a lower-sugar version.
4. Can I eat this warm?
Definitely! Heat it gently on the stove or in the microwave before serving.
5. How do I thicken or thin the pudding?
If it’s too thick, add a splash of milk before serving. Too thin? Add a spoon of chia seeds and rest 15 more minutes.
Comforting, Wholesome, and Full of Fall Flavor
This Maple Apple Pie Chia Pudding is everything you love about fall in one spoonful. Sweet, spiced, and filled with nourishing ingredients, it’s a breakfast you’ll want to eat all week long.
Whether you’re enjoying it chilled or gently warmed, it’s a simple way to bring the flavors of apple pie to your everyday routine.
