I am a huge fan of chia pudding. It’s a great way to enjoy your daily fiber intake with chia seeds, and also enjoy the texture of a pudding all in one. I am a huge fan of creating chia puddings for breakfast that are a yogurt base or a coconut milk base for a delicate and neutral flavor – especially when you add on the Easy Baked Apples on the top.
Easy Baked Apples
Not only are the flavors of apples, cinnamon, lemon juice and nutmeg the best combination for fall, they make your house smell absolutely incredible. Baked apples are a fall and holiday staple, but I like to go the easy route so I can make them all the time. I have been making this recipe since college because it wraps you in a fall apple cinnamon sweater and makes you feel so cozy! Baked apples can be prepared a few ways, although you aren’t technically baking these apples in the oven you are slow cooking them on the stove or in a crockpot.
Ingredients for Easy Baked Apple Chia Pudding
I like to keep this recipe as easy and simple as possible because half the time I make this it’s when I have a few older apples in the pantry, one lemon and want a delicious fall treat.
- Fresh Apples
- Ground Cinnamon
- Ground Nutmeg
- Lemon Juice
- Pinch of Salt
- Chia Seeds
- Coconut Yogurt (or regular yogurt)
What kind of Yogurt is best for Chia Pudding?
Choosing the best base for your chia pudding is partially personal preference and partially texture. I like using Forager unsweetened cashew yogurt because it has a very mild flavor and enough moisture and looseness in the yogurt that allows the chia seeds to expand. That may sound kinda weird but since greek style yogurt has less water content, the thickness in the texture doesn’t allow the chia to expand to full plumpness to provide the chia pudding.
How to store / how long does this last?
I typically make 3-4 servings at a time for 3-4 mornings or snacks worth of yogurt. Once you make your chia pudding you can store the apples separately or with the chia pudding. Again, personal preferences comes to how to best store these. Regardless of if you choose to store the apples together or with the chia pudding, keep them in an airtight jar or container and serve your self from the jar when you want a snack.Print
The best fall breakfast that is healthy, refined sugar free and easy to make ahead of time! Try this recipe for easy baked apple chia pudding.
- 4–5 small apples
- 1 tablespoon cinnamon
- juice of two lemons
- 1/2 cup of maple syrup
- pinch of salt
- 1 cup of yogurt
- 4 tablespoons of chia seeds
- Slice the apples and place into a small sauce pan with the maple syrup, cinnamon, salt and lemon and let simmer for about 30-45 minutes with the lid off to release the water
- Once those are soft and reduced by half remove from the heat – at this point the maple syrup should be syrupy around the soft apples
- Stir the 4 tablespoons into the 1 cup of yogurt and set in the fridge for at least 2 hours to set up
- Eat daily and enjoy your fall treat!
Feel free to double the yogurt amount but keep the ratio 4 tablespoons to every 1 cup of yogurt of milk.
Keywords: cookies, holiday, chocoalte