Chia Pudding with Stewed Cinnamon Apples
Creamy, protein-packed chia pudding topped with warmly spiced stewed apples. Perfect for make-ahead breakfasts, snacks, or a lightly sweet dessert.
Ingredients
Chia Pudding:
- 4½ cups Greek yogurt
- 1½ cups milk of choice I use whole milk or almond milk
- 18 tablespoons chia seeds 1⅛ cups
Stewed Cinnamon Apples:
- 3 apples sliced
- 1 tablespoon ground cinnamon
- 1 tablespoon pure maple syrup
- 1 teaspoon salt
Instructions
For the Chia Pudding:
- In a large bowl, whisk together the Greek yogurt and milk until completely smooth with no lumps.
- Stir in the chia seeds until evenly distributed throughout the mixture.
- Cover and refrigerate for at least 4 hours, preferably overnight, until thick and spoonable.
- Stir once before serving to redistribute the chia seeds if needed.
For the Stewed Cinnamon Apples:
- Preheat oven to 350°F.
- Add sliced apples, cinnamon, maple syrup, and salt to a Dutch oven and toss to coat evenly.
- Cover and roast for 45 minutes, stirring once halfway through, until apples are soft and lightly caramelized.
- Let cool slightly. Can be served warm or cold.
To Assemble:
- Spoon chia pudding into bowls or jars and top with stewed apples. Optional: finish with a drizzle of maple syrup or a sprinkle of extra cinnamon.
Notes
The chia pudding base can be stored in the refrigerator for up to 5 days.
Stewed apples keep in an airtight container in the refrigerator for up to 4 days.
For a dairy-free version, substitute Greek yogurt with coconut or cashew yogurt.
Any type of milk works well: almond, oat, coconut, or dairy.
For extra protein, use all Greek yogurt and reduce milk to ½ cup.
Stewed apples keep in an airtight container in the refrigerator for up to 4 days.
For a dairy-free version, substitute Greek yogurt with coconut or cashew yogurt.
Any type of milk works well: almond, oat, coconut, or dairy.
For extra protein, use all Greek yogurt and reduce milk to ½ cup.
Tried this recipe?Let us know how it was!