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A cozy fall-inspired breakfast pudding loaded with apple butter, warm spices, stewed cinnamon apples, and a crunchy date-oat crumble. High in fiber and easy to prepare ahead for busy mornings.

Ingredients

Scale
  • 1/3 cup unsweetened plain plant-based yogurt
  • 3 tbsp apple butter
  • 1 medjool date
  • 1 tsp yellow miso paste (optional)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp kosher salt or more to taste
  • 3/4 cup soy milk
  • 1/3 cup chia seeds
  • 3 tbsp gluten-free rolled oats
  • 3 tbsp walnuts or pecans
  • 2 medjool dates
  • 2 apples, diced or thinly sliced
  • 2 tsp maple syrup
  • 1/4 tsp cinnamon
  • Extra apple butter for serving (optional)
  • Maple syrup for serving (optional)

Instructions

  1. Place yogurt, apple butter, medjool date, miso paste (optional), vanilla extract, cinnamon, cardamom, salt, and soy milk into a blender cup. Blend on high until smooth and creamy.
  2. Pour chia seeds into a bowl or storage container, add the blended mixture, whisk well, let sit for 5 minutes, whisk again to break up clumps, cover, and refrigerate for at least 1 hour.
  3. Pulse oats, walnuts or pecans, dates, and a pinch of salt in a mini food processor until crumbly but with some texture remaining.
  4. Heat a sauté pan over medium-low heat. Add diced or sliced apples, maple syrup, cinnamon, 1/4 cup water, and a pinch of salt. Stir and cook for 3-4 minutes until apples soften and most liquid has evaporated, adding a splash more water if needed.
  5. Divide chilled chia pudding into 3 jars or bowls. Top each with stewed apples, then sprinkle with about 2 tablespoons of date-oat crumble each. Optionally add a spoonful of apple butter and drizzle maple syrup on top.

Notes

Save dishes by blending milk and flavorings directly in a tall glass jar using an immersion blender; stir in chia seeds in the same jar, cover, and chill., To prevent clumps, whisk pudding, wait 5 minutes, then whisk again before refrigerating., Adjust pudding thickness by adding a splash of milk to reach preferred consistency., Store chia pudding in airtight container in fridge for 3-4 days; store crumble and stewed apples separately for freshness., Reheat stewed apples gently by microwave or stovetop; refresh crumble by toasting in oven at 350°F (175°C) for 5-8 minutes., Do not freeze assembled pudding; freeze stewed apples and crumble separately for 2-3 months.

Nutrition

Find it online: https://cookingcrumbs.com/apple-crumble-chia-pudding/