Sometimes you want dessert for breakfast, but you also want to feel good about what you’re eating. That’s the daily conflict in my kitchen. This recipe is my peace treaty. It has all the cozy, spiced flavor of a warm apple crumble, but it’s a make-ahead chia pudding you can eat straight from the fridge.

The chia base is creamy and satisfying, the cooked apples taste like the filling of a pie, and the oat crumble topping gives you that essential bit of crunch. It feels like a treat, but it’s packed with fiber and keeps you full all morning. It’s the breakfast that finally made me stop missing muffins.

Also check out Apple Crisp Cupcakes

Why You’ll Love This

• Dessert for Breakfast: All the comfort of apple crumble in a healthy, portable jar.
• Meal Prep: Make a batch on Sunday and have breakfast ready for days.
• Perfect Texture: Creamy pudding, soft spiced apples, and a crunchy topping.
• Naturally Sweet: Sweetened with maple syrup and the apples themselves.

Kitchen Equipment You’ll Need

• Small saucepan
• Mixing bowl
• Whisk
• Measuring cups and spoons
• 4 jars or containers with lids
• Baking sheet (for toasting topping)

Ingredients

For the Chia Pudding Base

• ½ cup chia seeds
• 1 cup milk of choice
• 1 tablespoon maple syrup, to taste
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon

For the Spiced Apple Layer

• 2 medium apples peeled and diced
• 1 tablespoon butter or coconut oil
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• Pinch of nutmeg
• 1 tablespoon water

For the Crumble Topping

• ⅓ cup old-fashioned rolled oats
• 2 tablespoons chopped walnuts or pecans (optional)
• 1 tablespoon maple syrup or honey
• 1 tablespoon melted butter or coconut oil
• Pinch of salt

How to Make Apple Crumble Chia Pudding

1. Make the chia pudding base

In a medium bowl or jar, add the chia seeds, milk, maple syrup, vanilla extract, and ground cinnamon. Stir very well to combine, making sure there are no clumps of chia seeds. Let the mixture sit for 5 minutes, then stir again to prevent the seeds from settling at the bottom.
Cover and refrigerate for at least 2 hours, or overnight, until thick and pudding-like.

2. Prepare the spiced apple layer

Peel and dice the apples into small pieces. Add them to a small saucepan along with the butter or coconut oil, maple syrup, cinnamon, nutmeg, and water.
Cook over medium heat, stirring occasionally, for about 8 to 10 minutes or until the apples are soft and lightly caramelized. Remove from the heat and allow the apples to cool slightly.

3. Make the crumble topping

Preheat the oven to 180C Fan or 350F. Line a small baking tray with baking paper.
In a bowl, combine the rolled oats, chopped nuts if using, maple syrup or honey, melted butter or coconut oil, and a pinch of salt. Stir until the oats are evenly coated.
Spread the mixture out on the prepared baking tray in an even layer. Bake for 10 to 12 minutes, stirring once halfway through, until golden and crisp. Remove from the oven and let cool. The crumble will crisp up more as it cools.

4. Assemble the chia pudding

Once the chia pudding has set, give it a good stir. Spoon the chia pudding into serving glasses or jars.
Add a layer of the spiced apples on top of the pudding, then finish with a generous sprinkle of the crumble topping.

5. Serve and store

Serve immediately or store covered in the refrigerator for up to 3 days. For best texture, add the crumble just before serving to keep it crunchy.