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A container of Apple Pie Chia Pudding

Apple Pie Chia Pudding

  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan


Packed with fall flavor, this Apple Pie Chia Pudding is a delicious and easy healthy breakfast or dessert.


Units Scale

For chia pudding

  • 3/4 cup + 1 tablespoon non-dairy milk of choice (see note 1)
  • 3/4 cup unsweetened applesauce (see note 2)
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 6 tablespoons chia seeds (see note 3)

For serving (optional)


  1. Note: This recipe makes enough for two servings. Halve or increase the recipe (double, triple, etc.) depending on how many servings you want to make at one time. Chia pudding lasts for 5-6 days in the fridge.
  2. Blend: Add everything except the chia seeds to the blender and blend until smooth. (Note that if you don’t like the texture of expanded chia seeds, you can blend them with everything else.)
  3. TASTE the mixture. If you like it, move on to step 4. If it’s not sweet enough, add another pitted medjool date or more of your chosen sweetener and blend again. You can also adjust the other items, like adding more vanilla or cinnamon as desired. Adjust until you are satisfied with the flavor.
  4. Pour into 1 or 2 jars (I used these jars) or containers that you can cover and mix in the chia seeds thoroughly.
  5. Cover and refrigerate your apple pie chia pudding for at least 1-2 hours. If you’re in a hurry, you can check it after 30-60 minutes and it may be gelled enough for your tastes. You can also refrigerate these overnight so they’re ready for you first thing in the morning.
  6. If making caramelized apples: Only make the caramelized apples right before serving for best results.
  7. Serve: If you made two servings, divide the chia pudding between two bowls *unless you already divided it between two jars*. We love our apple pie chia pudding with a little vegan yogurt (we use vanilla flavored almond milk yogurt) and our caramelized apples. But you could also add my coconut cacao granola or another granola, toasted coconut flakes, toasted pecans or walnuts, or fresh chopped apples or pears.
  8. Storage: Store in the airtight containers (separately from caramelized apples) in the refrigerator for up to 5 days.


  • Note 1:  It really doesn’t matter which kind you use. Just use something you like. Note that this amount makes a thick chia pudding, so use more if you like yours to be a little more runny. If you purchased vanilla flavored non-dairy milk, use slightly less vanilla extract.
  • Note 2: You can use less if you like, but I love the apple-y flavor this infuses. If you bought sweetened applesauce, use less sweetener. Likewise if you have cinnamon applesauce, use less cinnamon.
  • Note 3: White or black chia seeds are both fine.
  • Cook Time: 5 minutes
  • Category: Dessert, Breakfast, Brunch
  • Method: Blender
  • Cuisine: Health

Keywords: Vegan Chia Pudding, Chia Recipes, Fall Recipes