This creamy and cozy Cinnamon Apple Pie Chia Pudding captures all the comforting flavors of classic apple pie in a healthy, vegan, and gluten-free treat. I love making this during apple season when I crave something sweet yet nourishing. The combination of creamy chia pudding and warm maple-cinnamon apples makes it a perfect breakfast, snack, or dessert for fall.
Why You’ll Love This Recipe
I love how this chia pudding truly tastes like apple pie in a jar. The chia base is infused with apple and vanilla, then topped with caramelized cinnamon apples for that warm, spiced flavor I can’t resist. It’s a wholesome, make-ahead recipe that keeps beautifully in the fridge, so I can enjoy it all week long. Plus, it’s naturally vegan, gluten-free, and refined sugar-free, so it feels indulgent without being heavy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Chia Pudding:
5 tbsp chia seeds
1/2 cup coconut milk
1/2 cup almond milk
1/3 cup unsweetened applesauce
1 tbsp maple syrup
1 tsp vanilla extract
Sautéed Apples:
1 tbsp coconut oil
2 apples, peeled and cut into cubes
2 tbsp maple syrup
1/2 tsp cinnamon
Directions
I start by whisking all the chia pudding ingredients together in a bowl until everything is well combined. I let the mixture sit in the fridge for at least one hour, or overnight, to allow it to thicken into a creamy pudding.
While the pudding sets, I heat coconut oil in a pan over medium-high heat. I add the diced apples, maple syrup, and cinnamon, then cook for 2 minutes.
I reduce the heat to medium and let the apples cook for another 5–6 minutes, stirring often until they’re soft and caramelized.
Once everything is ready, I layer the chia pudding and sautéed apples in jars or bowls. I love serving it slightly warm, but it’s just as delicious chilled.
Servings and Timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Variations
I sometimes add a pinch of nutmeg or ground ginger to the apples for a deeper, spicier flavor.
For extra crunch, I top the jars with granola, chopped walnuts, or pecans.
If I’m craving extra creaminess, I stir in a spoonful of coconut yogurt or almond butter before layering.
For a lighter version, I replace the coconut milk with oat or soy milk.
To make it even more dessert-like, I drizzle a little extra maple syrup or sprinkle crushed graham crackers on top.
Storage/Reheating
I store the chia pudding and apple compote separately in airtight containers in the fridge for up to 5 days. When I’m ready to enjoy, I simply layer them together. If I prefer it warm, I gently reheat the apples on the stove or in the microwave before assembling.
FAQs
How long does chia pudding need to set?
I usually let it sit for at least one hour, but overnight gives the best creamy texture.
Can I use another type of milk?
Yes, I’ve used oat, soy, and cashew milk—all work well. Just adjust the liquid slightly depending on how thick I like it.
Do I need to peel the apples?
I prefer peeling them for a smoother texture, but keeping the skins on adds extra fiber and color.
Can I make this recipe sugar-free?
Absolutely! I just skip the maple syrup or use a few drops of stevia instead. The apples and applesauce already add natural sweetness.
What’s the best type of apple to use?
I like using Honeycrisp or Fuji apples for their natural sweetness and texture, but Granny Smith adds a nice tart contrast if I want something less sweet.
Conclusion
This Cinnamon Apple Pie Chia Pudding is one of my go-to fall treats. It’s rich, cozy, and full of nourishing ingredients that make me feel good from the inside out. Whether I’m prepping breakfast for the week or craving a guilt-free dessert, this recipe always satisfies my apple pie cravings in the healthiest way.
A comforting, vegan and gluten‑free chia pudding that tastes like apple pie—creamy chia mixed with applesauce and vanilla, topped with warm cinnamon‑maple sautéed apples.
Total Time:15 minutes (plus chilling)
Yield:4 servings
Ingredients
5 tbsp chia seeds
½ cup coconut milk
½ cup almond milk
⅓ cup unsweetened applesauce
1 tbsp maple syrup
1 tsp vanilla extract
1 tbsp coconut oil
2 apples, peeled and cubed
2 tbsp maple syrup
½ tsp ground cinnamon
Instructions
In a bowl, whisk together chia seeds, coconut milk, almond milk, applesauce, maple syrup, and vanilla extract. Cover and refrigerate for at least 1 hour (or overnight) to thicken.
Meanwhile, in a skillet over medium heat, melt coconut oil. Add cubed apples, maple syrup, and cinnamon. Cook for ~2 minutes, then reduce heat and cook another 5–6 minutes, stirring, until apples are soft and caramelized.
Once chia pudding is set, layer it into jars or bowls alternately with the sautéed apples.
Serve chilled or slightly warm (you can warm the apples before layering if desired).
Notes
Add nutmeg or ginger to the apples for extra spice.
Top with granola or chopped nuts for crunch.
Stir in coconut yogurt or nut butter for extra creaminess.
Use oat, soy, or another plant milk in place of coconut milk.
Store chia pudding and apple compote separately in the fridge for up to 5 days.
