This apple pie overnight chia pudding is the ultimate Fall breakfast that is perfect for busy mornings. It’s vegan, gluten free, and takes only 10 minutes to prep. Perfect for an on the go breakfast!
Who doesn’t want their breakfast to taste like apple pie?! And who doesn’t want their apple pie tasting breakfast to actually be good for them?! *Raises hand*
This apple pie overnight chia pudding is the perfect Fall breakfast. Make this for breakfast, my apple arugula salad for lunch, pumpkin pasta for dinner and pumpkin cookies for dessert and you’ll have the ultimate day of Fall eating!
Ingredients for overnight apple pie chia pudding
- Chia Seeds: This makes up the bulk of the recipe. Either black or white chia seeds work well.
- Apple Sauce: This gives the chia pudding a delicious apple flavor.
- Non-dairy milk: Any non-dairy milk will work for this recipe. I personally used vanilla almond milk.
- Apple Pie Spice: For all that apple pie cookies! See the recipes notes on a DIY apple pie spice if you do not have any.
- Maple Syrup: To lighten sweeten the recipe.
How to make chia pudding
If you’ve never made chia pudding before, have no fear because it couldn’t be any easier.
For this apple pie chia pudding, all you need to do is add all ingredients into a large bowl or container and stir it really well. Let it set in the fridge overnight or for at least 1 hour to thicken.
You can prep the apples ahead of time, or just before you’re about to eat. To do so, add the coconut oil to a pan and let it melt. Next, add in the cored and chopped apple, cinnamon and maple syrup. Let cook for about 5 minutes and serve with the chia pudding.
Recipes notes and tricks
- Once prepared, this chia pudding will last in the fridge for 5 days. Store it in an air tight container or jar for best results.
- If you do not have apple pie spice, combine 1 1/2 tbsp cinnamon, 1 1/2 tbsp nutmeg, and 1 tsp allspice. Mix well. Use a total of 1 – 1/2 tsp for this recipe.
- You can substitute the maple syrup for either honey or coconut sugar. I personally think the maple syrup adds a great Fall flavor though.
- This chia pudding thickens pretty quickly, so it does not need to sit overnight. It does make the morning easier to prep at night, but it will thicken in about 1 hour sitting in the fridge.
- I like to layer the chia pudding with more fresh apple sauce and the cinnamon apples, but it is also delicious as is or with some of my almond butter granola on top for a little crunch.
- To ensure the proper thickness of chia pudding, you also want to use a 1:4 ratio of chia seeds to liquid.
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This apple pie chia pudding is the ultimate Fall breakfast that is perfect for busy mornings. It’s vegan, gluten free, and takes only 10 minutes to prep. Perfect for an on the go breakfast!
- 1/2 cup chia seeds
- 2 cups non-dairy milk
- 3 tbsp apple sauce
- 1–2 tbsp maple syrup
- 1 – 1 1/2 tsp apple pie spice
- Add all of the ingredients for the chia pudding into a large bowl, tupperware container or mason jar and combine well.
- Let sit in the fridge overnight or for at least 1 hour to thicken.
- When ready to eat, core and chop the apple into small pieces.
- Add the apple, coconut oil, maple syrup and cinnamon to a pan and cook over medium heat for about 5 minutes.
- You’ll know the apples are done when they’ve softened and are nice and brown.
- Serve the chia pudding with the apples, a pinch of cinnamon and an extra drizzle of maple syrup if desired.
Any non dairy milk will work for this recipe.
If you do not have apple pie spice, combine 1 1/2 tbsp cinnamon, 1 1/2 tbsp nutmeg, and 1 tsp all spice. Mix well. Use a total of 1 – 1/2 tsp for this recipe.
Once prepared, this recipe will store in the fridge for 5 days.
- Serving Size: 1/4 of the recipe
- Calories: 188
- Sugar: 6.8g
- Fat: 10.2g
- Carbohydrates: 20g
- Fiber: 10.2g
- Protein: 5.5g
Keywords: chia pudding, apple pie chia pudding, chia pudding recipe, chia seed pudding