Learn how to make this delicious apple chia pudding. A three layer treat with applesauce with a chia seed filling made from almond milk and topped with a sweet sauteed apple topping, served in a small glass.
I absolutely LOVE chia seed puddings, why you may ask! Because they are one of the most diverse ways to make a pudding.
You can literally add ANY fruit to a chia pudding, plus you can layer it in so many fancy ways.
With apple season coming into play, I just had to share this pudding recipe with my readers.
I already have some apple muffins, slow cooker apple cinnamon oatmeal and apple pie smoothie on rotation.
Now it's time to introduce this one, this is a very tasty pudding that doubles up as an after dinner dessert and/or overnight breakfast, for those of you who are tired of porridge or oatmeal.
Admittedly, I like to prepare this in the evening and consume it for breakfast.
Sometimes when I am running errands in the early morning and don't want to stop and eat, instead I will just bring this with me.
Recipe preparation
If you are making this for a dinner party/guests or an overnight breakfast, you will want to give yourself 1-2 hours for the chia seed to expand in the almond milk.
The biggest waiting time will be for the chia to expand, what I like do is mix the chia seeds with maple syrup, almond milk and cinnamon in advance and then continue with the rest of the recipe.
The base of the pudding is the applesauce, depending on what you plan to serve your pudding in, this will determine the amount of apple needed.
I used 3 small dessert glasses which are roughly the same size of a whiskey glass. Mine are exactly 3.5 inches tall.
You can easily get away with stretching the pudding to 4 small glasses, although you would need an additional apple to form the base.
I make my applesauce by steaming the apples, using my steaming basket. I simply fill a medium sized saucepan by ¼, place the basket in the centre with the apples, put the lid on and steam until tender.
It takes a few minutes to steam, if you don't have a steaming basket, then you can just add ¼ cup water to a saucepan with the apples and steam them that way instead (draining off any excess water, if required).
Once the apples are steamed, let them cool slightly before pureeing them.
I personally like to use the wet container of my spice grinder to do so (adding the maple syrup and cinnamon at the same time).
Once the applesauce is ready, have your serving glasses ready and layer the bottom of each glass.
You should have just enough to cover the base and as you are adding the chia filling, the applesauce will rise which looks aesthetically appealing.
As mentioned earlier, the middle layer is the chia filling, make this your priority to make first.
Those ingredients just need to be added to a bowl and mixed together.
The top layer (my favourite part) is the sauteed apples, you will want to saute them until they are golden, the maple syrup, cinnamon and a splash of water will help to achieve this.
Once the apple is sauteed, it is best to wait until it is completely cool before adding the topping.
The steps
- Place the chopped apples in a steaming basket in a saucepan filled by ¼ with water Put the lid on and steam the apples on medium heat until tender. If you don't have a steaming basket, simply place the apples in the saucepan with ¼ cup of water, place the lid on and steam using that method instead.
- Once the apple has steamed, allow to slightly cool down before pureeing in a blender or spice grinder (I use the wet container to puree into applesauce) along with the cinnamon and maple syrup.
- Once done, set the applesauce aside.
- Place the chia seeds, almond milk, maple syrup, cinnamon and vanilla in a large bowl.
- Whisk to combine then wrap the bowl and refrigerate for up to 2 hours or until the seeds are gelatinous and the texture is thick.
- In a medium sized frying pan or skillet on medium heat.
- Add the apples, cinnamon and maple syrup.
- Continue to saute the apple until they are soft and caramelised (this should take several minutes) adding the water half way through.
- Once sauteed, set aside to cool down.
- Arrange the applesauce, chia seed filling and sauteed apples (in that order) into small jars or a bowl(s).
Notes and tips
- You can use any type of apple for this particular recipe but I highly recommend using naturally sweet apples such as gala or pink lady.
- Keep in mind this recipe is for a total serving of 3.
- You can prep the chia filling ahead of time to reduce the waiting for the seeds to expand in the almond milk.
- You can use any plant based milk, even a 50/50 ratio of almond milk with coconut milk for a richer taste.
- Any leftovers should be immediately refrigerated and covered with plastic wrap.
- These little puddings should keep (refrigerated) for up to 2 days.
- Be sure to saute the apples until they are very soft (this will take several minutes), the colour should be caramel and the water and maple syrup are crucial for this step.
- I highly recommend using small glasses i.e whiskey glasses or a glass that is roughly 3.5 inches in height.
More chia pudding recipes
More pudding recipes to try
- Instant Pot Black Rice Pudding
- Jamaican Bread Pudding
- Vegan Carrot Pudding
- Key Lime Pudding
- Vegan Sticky Toffee Pudding
- Jamaican Cornmeal Pudding
- Quinoa Pudding
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Apple Chia Pudding
Ingredients
For the base/applesauce
- 2 large apples peeled and chopped
- 2 tablespoon maple syrup (40g)
- ½ teaspoon cinnamon (1g)
For the chia pudding
- ½ cup chia seeds (85g)
- 3 cups almond milk (710ml)
- 3 tablespoon maple syrup (60g)
- ½ teaspoon cinnamon (1g)
- 1 teaspoon vanilla (4g)
For the topping
- 2 large apples chopped and peeled
- 2 tablespoon maple syrup (40g)
- ½ teaspoon cinnamon (1g)
- 3-4 tablespoon water (45g)
Instructions
To make the base
- Place the chopped apples in a steaming basket in a saucepan filled by ¼ with water Put the lid on and steam the apples on medium heat until tender. If you don't have a steaming basket, simply place the apples in the saucepan with ¼ cup of water, place the lid on and steam using that method instead.
- Once the apple has steamed, allow to slightly cool down before pureeing in a blender or spice grinder (I use the wet container to puree into applesauce) along with the cinnamon and maple syrup.
- Once done, set the applesauce aside.
To make the chia seed filling
- Place the chia seeds, almond milk, maple syrup, cinnamon and vanilla in a large bowl.
- Whisk to combine then wrap the bowl and refrigerate for up to 2 hours or until the seeds are gelatinous and the texture is thick.
To make the sauteed apples
- In a medium sized frying pan or skillet on medium heat.
- Add the apples, cinnamon and maple syrup.
- Continue to saute the apple until they are soft and caramelised (this should take several minutes) adding the water half way through.
- Once sauteed, set aside to cool down.
- Arrange the applesauce, chia seed filling and sauteed apples (in that order) into small jars or a bowl(s).
Notes
- You can use any type of apple for this particular recipe but I highly recommend using naturally sweet apples such as gala or pink lady.
- Keep in mind this recipe is for a total serving of 3.
- You can prep the chia filling ahead of time to reduce the waiting for the seeds to expand in the almond milk.
- You can use any plant based milk, even a 50/50 ratio of almond milk with coconut milk for a richer taste.
- Any leftovers should be immediately refrigerated and covered with plastic wrap.
- These little puddings should keep (refrigerated) for up to 2 days.
- Be sure to saute the apples until they are very soft (this will take several minutes), the colour should be caramel and the water and maple syrup are crucial for this step.
- I highly recommend using small glasses i.e whiskey glasses or a glass that is roughly 3.5 inches in height.
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