Description
Velvety chia seeds soak up almond milk and maple sweetness, while warm apple cubes dusted with cinnamon add soft juiciness. A crisp oat-and-almond crumble crowns each spoonful for a textured twist in this make-ahead breakfast.
Ingredients
- 3 tbsp chia seeds
- 1 cup almond milk
- 1 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 medium apple
- 1 tsp lemon juice
- 1/4 cup rolled oats
- 2 tbsp almond flour
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1 tbsp coconut oil
- pinch salt
Instructions
- In a medium bowl, whisk chia seeds, almond milk, maple syrup, and vanilla extract until well combined. Let sit for 10 minutes, then stir and refrigerate for at least 2 hours or overnight.
- Peel and core the apple, then dice into small cubes. Toss the apple pieces with lemon juice to prevent browning.
- Preheat the oven to 350°F (175°C). In a separate bowl, mix rolled oats, almond flour, brown sugar, cinnamon, and salt. Drizzle with coconut oil and toss until the mixture resembles coarse crumbs.
- Spread the crumble mixture in a single layer on a baking sheet and bake for 10–12 minutes, or until golden brown, stirring halfway through.
- To assemble, spoon the chia pudding into serving glasses, top with warm apple pieces, and finish with a sprinkle of oat crumble.
- Serve immediately or chill briefly before enjoying.
Notes
- For a thicker pudding, increase chia seeds to 4 tablespoons.
- Use oat milk or dairy milk if preferred.
- Preparing the pudding the night before improves texture.
- Keeps refrigerated for up to 3 days in an airtight container.