Ingredients
Chia Pudding
- 1/2 cup chia seeds
- 2 cups non-dairy milk
- 4 tablespoons apple sauce
- 1-2 tablespoons maple syrup
- 1 – 1 1/2 teaspoon apple pie spice
- 1/4 cup dairy-free Greek style yogurt (e.g., Kite Hill)
Cooked Apple Topping
- 1 large apple (Honeycrisp recommended)
- 2 teaspoons coconut oil
- 1 tablespoon maple syrup
- 1 teaspoon cinnamon
Instructions
- Combine pudding ingredients: Add the chia seeds, non-dairy milk, apple sauce, maple syrup, apple pie spice, and dairy-free yogurt into a large bowl, Tupperware container, or mason jar and mix well to evenly distribute all ingredients.
- Rest the mixture: Let the chia pudding mixture sit in the refrigerator for at least 1 hour or preferably overnight to allow the chia seeds to absorb the liquid and achieve a thick, pudding-like consistency.
- Prepare the apple: When ready to serve, core and chop the large apple into small pieces for cooking.
- Cook the apple topping: In a pan over medium heat, add the chopped apple, coconut oil, maple syrup, and cinnamon. Cook for about 5 minutes, stirring occasionally, until the apples soften and turn a nice golden brown.
- Serve: Spoon the chilled chia pudding into serving dishes and top with the warm cooked apples. Optionally, garnish with a pinch of cinnamon and drizzle extra maple syrup for added sweetness and flavor.
Notes
- For best results, allow the chia pudding to sit overnight in the refrigerator so it thickens thoroughly.
- You can adjust the sweetness by varying the amount of maple syrup to your taste.
- Use any variety of apple you prefer; Honeycrisp adds a nice balance of sweetness and tartness.
- If you want a thicker pudding immediately, stir the chia seeds well and let sit at room temperature for 10-15 minutes before refrigerating.
- This recipe is naturally dairy-free and can be made vegan by ensuring the yogurt and milk used are plant-based.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
