Apple Pie Chia Pudding

This Apple Pie Chia Pudding is a digestion-friendly twist on a fall classic. Chia seeds provide fiber to support regularity and the gut microbiome, while coconut milk adds satisfying fats and cinnamon brings warmth and flavor.

It takes ten minutes to prep, keeps for up to five days, and tastes a little like apple pie for breakfast.

Why It’s Good for Digestion

Most breakfasts are carb-heavy and leave you hungry an hour later. This one is different:

• Chia seeds – rich in soluble fiber that supports regularity and feeds beneficial gut bacteria.

• Coconut milk – provides satisfying fats and gives the pudding its creamy texture.

• Apples + cinnamon – apples provide fiber, including pectin, while cinnamon adds antioxidant-rich plant compounds.

Together, they create a fiber-rich breakfast with a balance of carbohydrates and fats to help make it satisfying.

How to Make It

Make a quick chia base, sauté diced apples in coconut oil and cinnamon, then combine and chill overnight. The result: creamy chia pudding with tender cinnamon apples and plenty of warm fall flavor. Make it ahead for busy mornings, or keep a few jars in the fridge for an easy breakfast throughout the week.

Notes

• Keeps in the fridge for up to 5 days.

• Top with dairy-free yogurt or roasted pecans for protein and crunch.

• For extra creaminess, use full-fat canned coconut milk.

Apple Pie Chia Pudding

A creamy, fiber-rich chia pudding made with coconut milk, cinnamon-sautéed apples, and chia seeds. Naturally sweetened, vegan, and gut-friendly — the perfect fall breakfast.

Prep 5 min Cook 5 min Total 10 min Yield 4 servings

Ingredients

• 1 cup unsweetened non-dairy milk
• 1 cup canned full-fat coconut milk (shake before using)
• 1–2 tablespoons pure maple syrup (to taste)
• 1 teaspoon vanilla extract
• ⅔ cup chia seeds
• Pinch of mineral salt
• 2 red apples (Honeycrisp or Pink Lady), diced
• 2 teaspoons ground cinnamon
• Juice of 1 small lemon
• 1 tablespoon coconut oil
• Optional toppings: dairy-free yogurt, coconut whipped cream, roasted pecans, extra cinnamon

Method

1. In a large bowl, whisk together the non-dairy milk, coconut milk, maple syrup, vanilla, chia seeds, and a pinch of salt. Stir well and let sit 10 minutes, stirring once or twice to prevent clumping.
2. In a skillet, heat coconut oil over medium. Add diced apples, cinnamon, and lemon juice. Sauté 5 minutes until soft and fragrant.
3. Fold the sautéed apples into the chia pudding base (reserving a few for topping, if desired). Divide between four jars and refrigerate overnight to thicken.
4. Serve topped with yogurt, coconut cream, pecans, and a sprinkle of cinnamon.

Print recipe

Notes:
Keeps up to 5 days in the fridge.
For extra creaminess, use full-fat coconut milk.
For a lower-sugar option, skip the maple syrup and add chopped dates or applesauce instead.

More Chia Pudding Recipes

Try the Cinnamon Pear Chia Pudding or Pumpkin Chia Hemp Seed Pudding.