Apple Crumble Chia Pudding (Overnight Breakfast)
This healthy and satisfying recipe combines creamy overnight chia pudding with warm, spiced apple filling and a crunchy, toasted oat crumble. Perfect for a make-ahead breakfast or a wholesome dessert.
Equipment
- Large Mixing Bowl
- Small saucepan
- Baking Sheet (or Skillet)
- Mason Jars or Glasses
Ingredients
I. For the Chia Pudding Base
- 1/2 cup Chia Seeds
- 2 cups Milk dairy or non-dairy (almond, oat, or soy)
- 2 Tablespoons Maple Syrup or Honey adjust to taste
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Cinnamon
- Pinch Salt
II. For the Warm Apple Filling
- 2 medium Apples peeled, cored, and diced (Honeycrisp or Granny Smith)
- 1 Tablespoon Water or Apple Juice
- 1 Tablespoon Brown Sugar or maple syrup
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Nutmeg
III. For the Crispy Crumble Topping
- 1/2 cup Rolled Oats not instant oats
- 1 Tablespoon All-Purpose Flour or almond/gluten-free flour
- 2 Tablespoons Brown Sugar
- 1 Tablespoon Cold Butter or Coconut Oil cold and cubed
- 1/4 teaspoon Ground Cinnamon
Instructions
Step 1: Prepare the Chia Pudding Base (Requires time to set)
- In a large mixing bowl or a sealed container, combine the chia seeds, milk, maple syrup, vanilla extract, ground cinnamon, and the pinch of salt.
- Whisk the mixture thoroughly for about one minute, ensuring there are no clumps of chia seeds stuck together at the bottom.
- Let the mixture rest for five minutes, and then stir it vigorously one more time to prevent the seeds from settling too quickly. Cover the container tightly and refrigerate for a minimum of four hours, or preferably overnight, allowing the pudding to thicken completely.
Step 2: Prepare the Crispy Crumble Topping
- Preheat your oven to 350°F (175°C). In a small bowl, combine the rolled oats, flour, brown sugar, and cinnamon. Mix these dry ingredients together well.
- Cut the cold butter or coconut oil into small cubes and use your fingertips to quickly work the fat into the dry mixture until coarse, pea-sized crumbs form.
- Spread the crumble mixture evenly onto a small, parchment-lined baking sheet. Bake for 8 to 12 minutes, or until the topping is golden brown and smells fragrant. Remove the crumble from the heat and allow it to cool completely before assembly; this is crucial for maintaining crispness.
Step 3: Prepare the Warm Apple Filling
- Place the diced apples, water or apple juice, brown sugar, cinnamon, and nutmeg in a small saucepan over medium heat. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cook the apples, stirring occasionally, for 8 to 12 minutes, or until the apples have softened significantly but still retain a slight structure. Remove the saucepan from the heat and set the spiced apples aside, allowing them to cool to room temperature before layering.
Step 4: Assemble the Apple Crumble Chia Pudding
- Retrieve the chilled chia pudding base from the refrigerator and give it a gentle stir. Select your serving containers (mason jars or glasses).
- Spoon a generous layer of the chia pudding into the bottom of each container, filling approximately halfway.
- Add a substantial layer of the prepared warm or cooled spiced apple filling over the pudding layer.
- Finish the dessert by sprinkling a generous portion of the cooled, crispy oat crumble topping over the very top of the pudding. Serve immediately.
Notes
To make this recipe vegan, ensure you use non-dairy milk and coconut oil instead of butter. If you need a gluten-free option, use certified gluten-free oats and almond flour for the crumble topping. The crumble must be completely cool before assembly to retain maximum crispness.