I love this recipe because it’s quick to prepare, gluten-free, dairy-free, and full of fiber and plant-based protein. The chia pudding thickens overnight in the fridge, which means breakfast is ready when I wake up. The spiced apple topping tastes like pie filling, turning a simple chia pudding into something indulgent and satisfying. I also love that it’s so versatile — I can make it ahead for the week, enjoy it cold or warm, and easily customize the toppings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Chia Pudding: ½ cup chia seeds 1 ½ cups almond milk ¼ cup applesauce 2 tbsp maple syrup 1 tsp ground cinnamon ½ tsp apple pie spice
Apple Topping: 2 medium apples, cored, peeled, and finely chopped 1 tbsp coconut oil 2 tbsp maple syrup 1 tbsp brown sugar ½ tsp ground cinnamon ½ tsp apple pie spice ¼ tsp sea salt Chopped walnuts, optional for topping
Directions
I start by making the chia pudding. In an airtight container, I combine the chia seeds, almond milk, applesauce, maple syrup, cinnamon, and apple pie spice. I stir well to make sure all the seeds are coated and evenly distributed.
I cover and refrigerate the mixture overnight (or for at least 6 hours) until it thickens into a pudding-like consistency.
For the apple topping, I heat coconut oil in a frying pan over medium heat. I add the chopped apples, maple syrup, brown sugar, cinnamon, apple pie spice, and sea salt.
I cook the mixture for about 5 minutes, stirring occasionally, until the apples soften and caramelize slightly.
To serve, I spoon the chia pudding into bowls or jars, then top with the warm apple mixture. For a parfait-style presentation, I like layering the chia pudding and apples.
I finish with a sprinkle of chopped walnuts for crunch — it adds the perfect texture contrast.
Servings and Timing
This recipe makes about 3 servings. It takes 10 minutes to prepare, 5 minutes to cook, and needs at least 6 hours (preferably overnight) to set in the refrigerator.
Variations
I like changing this recipe depending on the season or what I have on hand. Sometimes I use oat milk or coconut milk instead of almond milk for a creamier texture. When I want extra protein, I add a spoonful of almond butter or a scoop of vanilla protein powder to the chia pudding base. For a fall-inspired twist, I stir a few raisins or chopped dates into the apple topping. If I’m craving something extra sweet, I drizzle more maple syrup or top it with coconut whipped cream.
Storage/Reheating
I store the chia pudding and apple topping separately in airtight containers in the refrigerator for up to 4 days. When I’m ready to eat, I reheat the apple topping in the microwave or on the stovetop for a few seconds before adding it to the chilled pudding. It’s also delicious cold if I want a quick grab-and-go breakfast.
FAQs
Can I use a different type of milk?
Yes, I can use any milk I like — oat, soy, coconut, or regular dairy milk all work.
How long does chia pudding last in the fridge?
It keeps well for up to 4–5 days when stored in an airtight container.
Can I use steel-cut or rolled oats instead of chia seeds?
Not for this recipe — chia seeds are what give the pudding its thick, creamy texture.
Can I make it sugar-free?
Yes, I can skip the maple syrup and brown sugar or replace them with stevia or monk fruit sweetener.
What type of apples work best?
I like using crisp varieties like Honeycrisp or Fuji for sweetness, or Granny Smith for a tart contrast.
Can I eat it warm?
Definitely! I warm the pudding gently on the stovetop or microwave before adding the apple topping.
Why didn’t my chia pudding thicken?
I may not have stirred it enough initially, or the seed-to-liquid ratio was off. I can add more chia seeds and let it sit longer.
Can I make this ahead for meal prep?
Yes, I usually make a batch on Sunday and divide it into jars for quick breakfasts all week.
What toppings go well with this pudding?
I like adding chopped nuts, coconut flakes, granola, or a drizzle of nut butter.
Can I freeze chia pudding?
Yes, I can freeze it in single portions for up to 1 month. I thaw it overnight in the fridge before serving.
Conclusion
This Overnight Apple Pie Chia Pudding is one of my favorite breakfasts because it’s easy, wholesome, and tastes like dessert. I love how the warm spiced apples blend with the creamy chia pudding to create that perfect apple pie flavor in a healthy form. Whether I make it for a weekday breakfast or a cozy weekend treat, it’s a delicious way to start the day feeling nourished and satisfied.
This Overnight Apple Pie Chia Pudding captures all the cozy flavors of apple pie in a nourishing, make-ahead breakfast. With creamy chia pudding layered with caramelized cinnamon apples, it’s a wholesome, plant-based treat that tastes like dessert but is packed with nutrients.
Author:Amy
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:6 hours 15 minutes
Yield:3 servings
Category:Breakfast, Snack
Method:No-Bake, Stovetop
Cuisine:American
Ingredients
Chia Pudding:
1/2 cup Chia Seeds
1 1/2 cups Almond Milk (or milk of choice)
1/4 cup Applesauce
2 tbsp Maple Syrup
1 tsp Ground Cinnamon
1/2 tsp Apple Pie Spice
Apple Topping:
2 medium Apples, peeled, cored, and finely chopped
1 tbsp Coconut Oil
2 tbsp Maple Syrup
1 tbsp Brown Sugar
1/2 tsp Ground Cinnamon
1/2 tsp Apple Pie Spice
1/4 tsp Sea Salt
Chopped Walnuts, for topping (optional)
Instructions
Prepare the Chia Pudding: In a large jar or bowl, combine chia seeds, almond milk, applesauce, maple syrup, cinnamon, and apple pie spice. Stir thoroughly to prevent clumping. Cover and refrigerate overnight or at least 6 hours, until thickened.
Make the Apple Topping: In a skillet, heat coconut oil over medium heat. Add chopped apples, maple syrup, brown sugar, cinnamon, apple pie spice, and sea salt. Cook for about 5 minutes, stirring occasionally, until the apples soften and caramelize. Remove from heat.
Assemble: Spoon chia pudding into bowls or jars. Top with the warm apple mixture, or layer alternately for a parfait-style presentation.
Serve: Garnish with chopped walnuts, granola, or a drizzle of extra maple syrup if desired. Enjoy warm or chilled.
Notes
Stir chia pudding well before refrigerating to prevent clumping.
For a thicker pudding, add an extra tablespoon of chia seeds.
Use any milk of choice—almond, oat, soy, or coconut—for different flavors.
Top with granola or coconut whipped cream for added texture and indulgence.
The pudding and topping can be prepared up to 4 days ahead for easy meal prep.
