Description

This Irresistibly Creamy Apple Crumble Chia Pudding Delight is a wholesome and delicious breakfast or snack option. Combining the creamy texture of plant-based yogurt and soy milk with the natural sweetness of dates, apple butter, and maple syrup, this pudding is bursting with flavor. Infused with warming spices like cinnamon and cardamom, layered with crunchy nuts and gluten-free oats, and topped with tender apples, it creates the perfect balance of creaminess, sweetness, and texture. Easy to prepare with no cooking required, it’s ideal for health-conscious eaters seeking a vegan, gluten-free, and dairy-free treat.

Ingredients

Scale

Base Ingredients

1 cup Unsweetened Plain Plant-Based Yogurt (can substitute with regular yogurt for a non-vegan option)
1/2 cup Apple Butter (can be swapped with fruit puree)
4 pieces Medjool Dates (provides natural sweetness; can replace with maple syrup or agave)
1 tablespoon Yellow Miso Paste (can be omitted for a sweeter base)
1 teaspoon Vanilla Extract (can be left out if needed)
1 teaspoon Cinnamon (adjust to suit taste)
1 teaspoon Cardamom (adjust to suit taste)
1/4 teaspoon Kosher Salt (modify according to preference)
1 cup Soy Milk (substitute with almond, oat, or coconut milk)
1/4 cup Chia Seeds (no direct substitutions, but flaxseeds can work)

Crunchy Mix & Topping

1 cup Gluten-Free Rolled Oats (regular oats for non-gluten diets)
1/2 cup Walnuts or Pecans (substitute with other nuts or seeds if desired)
2 cups Apples (Granny Smith or Fuji varieties are ideal)
2 tablespoons Maple Syrup (honey or agave can be used as alternatives)

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Instructions

Prepare the Dates and Apple Mixture: Pit the Medjool dates and soak them briefly in warm water if needed to soften. In a blender or food processor, combine the dates, apple butter, yellow miso paste, vanilla extract, cinnamon, cardamom, and kosher salt. Blend until smooth to create a spiced, naturally sweetened base for the pudding.
Mix the Pudding Base: In a large bowl, whisk together the plain plant-based yogurt, soy milk, and the prepared date-apple mixture until fully combined and smooth. Stir in the chia seeds and let the mixture sit for 5 minutes, then stir again to prevent clumps.
Assemble the Crunchy Topping: Roughly chop the walnuts or pecans and combine them with the gluten-free rolled oats in a separate bowl. Drizzle with the maple syrup and toss until the mixture is evenly coated, creating the crumble topping that adds texture and nutty flavor to the pudding.
Prepare the Apples: Core and dice the apples into small chunks. Optionally sauté the apples in a non-stick skillet over medium heat for about 5 minutes with a splash of water and a sprinkle of cinnamon for softened, warm apple pieces, or leave them raw for a firmer texture.
Layer the Chia Pudding: Spoon half of the chia pudding mixture evenly into 4 serving bowls. Add a layer of the crumble topping and half of the chopped apples. Repeat with the remaining pudding, crumble topping, and apples, building a layered parfait-style dessert or breakfast bowl.
Chill and Serve: Refrigerate the assembled bowls for at least 1 hour to allow the chia seeds to fully gel and the flavors to meld together. Serve chilled, garnished optionally with a sprinkle of extra cinnamon or a few additional chopped nuts for an eye-catching finish.

Notes

For a non-vegan version, substitute plant-based yogurt with dairy yogurt and use honey instead of maple syrup.
Adjust the sweetness by adding more dates or maple syrup according to personal preference.
The yellow miso paste adds a subtle umami flavor and complexity but can be omitted for a sweeter taste.
Soaking the chia seeds longer (up to overnight) will yield an even creamier texture.
Can be prepared a day in advance, making it a great grab-and-go breakfast or snack.