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There’s something incredibly comforting about the combination of apples and cinnamon—it feels like a warm hug in a bowl. And when you transform that classic duo into a make-ahead chia pudding? Honestly, it’s a game-changer for busy mornings or when you need a wholesome snack. This Apple Cinnamon Chia Pudding is one of those recipes that feels both indulgent and nourishing. The texture is wonderfully creamy, thanks to the magic of chia seeds swelling up in your milk of choice, while the sautéed apples add little bursts of sweet, spiced warmth in every spoonful. It’s the kind of breakfast that waits patiently for you in the fridge, ready to make your day just a little bit better. You’ll notice how simple it is to throw together, and the aroma of cinnamon filling your kitchen is an added bonus. It’s a truly fuss-free way to enjoy a delicious, satisfying meal.

Why You’ll Love This Apple Cinnamon Chia Pudding

It’s a make-ahead dream. You can prepare this the night before and wake up to a ready-to-eat breakfast. Honestly, it makes busy mornings feel effortless and luxurious.
The texture is magically creamy. The chia seeds create this wonderfully thick, pudding-like consistency that’s surprisingly satisfying. It’s not gloppy or gritty when done right—just smooth and delightful.
It’s endlessly customizable. Feel like adding walnuts for crunch? Go for it. Want to use maple syrup instead of honey? Perfect. This recipe is a fantastic base for your own creations.
The flavor is pure comfort. The warm cinnamon and soft, sweet apples are a timeless combination that feels both nostalgic and fresh. It’s like having dessert for breakfast, but in the best possible way.

Ingredients & Tools

1/2 cup chia seeds
2 cups milk (any kind you like—almond, oat, or dairy all work beautifully)
2 tbsp maple syrup or honey, plus more to taste
1 tsp pure vanilla extract
1 large apple (I love Honeycrisp or Granny Smith for a bit of tartness)
1 tbsp coconut oil or butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional, but highly recommended)
A pinch of salt

Tools: A medium mixing bowl, a small saucepan, a whisk, and jars or containers for storing.

The quality of your chia seeds really matters here—fresh ones will plump up much more readily. And don’t skip the pinch of salt; it might seem small, but it makes all the flavors pop and balances the sweetness perfectly.

Nutrition (per serving)

Calories: 280 kcal
Protein: 8 g
Fat: 14 g
Carbohydrates: 34 g
Fiber: 12 g

Serves: 2 | Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 4+ hours (including setting time)

Before You Start: Tips & Ingredient Notes

Chia seed freshness is key. If your chia seeds are old, they won’t absorb the liquid properly and you’ll end up with a runny pudding. Give them a sniff—they should smell neutral, not musty.
Don’t skip the whisking. The trick is to whisk the chia seeds into the milk vigorously for a minute or so. This prevents them from clumping together and ensures every seed gets coated for maximum plumpness.
Your apple choice changes the vibe. A sweeter apple like Fuji or Gala means you might use less maple syrup. A tarter apple like Granny Smith provides a lovely contrast to the sweet pudding. It’s all about your personal preference.
Patience is part of the process. You really do need to let the pudding sit for at least 4 hours, or ideally overnight. The texture transforms completely during this time, becoming thick and spoonable.

How to Make Apple Cinnamon Chia Pudding

Step 1: Start by making the chia base. In your medium mixing bowl, combine the milk, maple syrup (or honey), vanilla extract, and that all-important pinch of salt. Whisk it all together until it’s well combined. You’ll notice the liquid becomes a uniform, slightly sweet mixture.

Step 2: Now, add the chia seeds. Here’s the crucial part: sprinkle them in slowly while whisking continuously. Keep whisking for a good 60 seconds after they’re all in. This seems like overkill, but it prevents those pesky clumps from forming. The mixture will look very liquidy—that’s exactly how it should be at this stage.

Step 3: Let’s get the apples ready. Peel your apple if you prefer (I often leave the skin on for extra fiber and texture), then core and dice it into small, bite-sized pieces. You want them to be uniform so they cook evenly.

Step 4: Heat the coconut oil or butter in your small saucepan over medium heat. Once it’s melted and shimmering, add the diced apple. Sauté for about 5-6 minutes, stirring occasionally, until the apples have softened and start to look a little golden around the edges.

Step 5: Sprinkle the cinnamon and nutmeg over the sautéed apples. Stir constantly for another minute until the apples are beautifully coated and your kitchen smells incredible. The spices will become fragrant—this toasting step really deepens their flavor.

Step 6: Combine everything. Gently fold the warm, spiced apples into the chia seed mixture. The warmth from the apples will start to meld the flavors right away. Give it one final good stir to distribute the apples throughout.

Step 7: Time for the waiting game. Divide the mixture between your jars or containers. Press a piece of parchment paper directly onto the surface if you want to prevent a skin from forming, then seal with a lid. Pop them in the refrigerator for at least 4 hours, but overnight is truly best. You’ll know it’s ready when it’s thick and spoonable, like a traditional pudding.

Step 8: Serve and enjoy! Give the pudding a good stir before you eat it. If it’s thickened a bit too much for your liking, you can always stir in an extra splash of milk to get it to your perfect consistency.

Serving Suggestions

Complementary Dishes

A side of scrambled eggs or turkey sausage — The savory, protein-rich element creates a perfectly balanced breakfast plate that will keep you full for hours.
A small, simple green salad with a light vinaigrette — For a brunch situation, the fresh, crisp salad provides a lovely contrast to the creamy, sweet pudding.

Drinks

A hot cup of black coffee or strong English Breakfast tea — The bitterness of the coffee or tea cuts through the sweetness of the pudding beautifully, creating a really satisfying combination.
A glass of cold oat milk or almond milk — Sometimes, keeping it simple is best. A cool, plain milk complements the spiced flavors without competing with them.

Something Sweet

A warm, chewy oatmeal raisin cookie — It doubles down on the cozy, spiced flavor profile and adds a wonderful different texture to your meal.
A small square of dark chocolate, melted and drizzled on top — This turns your breakfast into a real treat. The deep, rich chocolate pairs surprisingly well with the apple and cinnamon.

Top Mistakes to Avoid

Not whisking enough. I’ve messed this up before too—if you just stir lazily, the chia seeds will clump at the bottom and form gelatinous balls. A vigorous, continuous whisk is non-negotiable for a smooth texture.
Using old chia seeds. Chia seeds have a good shelf life, but they do go stale. Stale seeds won’t absorb the liquid properly, leaving you with a soupy mess instead of a thick pudding.
Skimping on the setting time. Impatience is the enemy of good chia pudding. If you only give it an hour, the texture will be thin and seedy. The full 4+ hours are needed for the seeds to fully hydrate and swell.
Overcooking the apples. You want them soft but still with a bit of shape, not complete mush. Mushy apples will disappear into the pudding and you’ll lose those lovely little bursts of fruit.

Expert Tips

Tip: Toast your spices. When you add the cinnamon and nutmeg to the apples in the pan, let them cook for that full minute. It wakes up the oils in the spices and gives the whole pudding a much deeper, warmer flavor profile.
Tip: Layer your toppings. For a pretty presentation, you can create layers in your jar. Add half the pudding, then a layer of the sautéed apples, then the rest of the pudding. It looks gorgeous when you dig in.
Tip: Make a big batch. This pudding keeps wonderfully for up to 5 days in the fridge. Making a double or triple batch on a Sunday means you have breakfast ready to go for your entire week.
Tip: Add texture at serving time. Right before you eat, sprinkle on some chopped nuts, toasted coconut flakes, or a handful of granola. This keeps them crunchy and provides a fantastic contrast to the creamy pudding.

FAQs

Can I use a different type of milk?
Absolutely! Any milk will work here. I’ve had great success with almond, oat, cashew, and even canned coconut milk for an extra-rich version. Just be aware that the fat content will affect the final creaminess—higher fat milks like coconut or whole dairy milk will yield a thicker, more decadent pudding. The key is to use an unsweetened variety so you can control the sweetness yourself with the maple syrup.

My pudding is still runny after 4 hours. What happened?
This usually points to one of two things: your chia seeds might be old and have lost their absorbency, or the ratio of chia seeds to liquid was off. Double-check your measurements—it should be a 1:4 ratio of chia seeds to milk. If it’s still too thin after a full night, you can whisk in an extra tablespoon of chia seeds and wait another couple of hours for it to thicken up.

Can I make this without cooking the apples?
You can, but the flavor and texture will be quite different. Raw apples will be much crunchier and won’t have that deep, caramelized cinnamon flavor. If you’re in a rush, you could simply dice a raw apple and stir it in, but honestly, the cooked version is what makes this recipe truly special. It’s worth the extra eight minutes, I promise.

How long does it keep in the fridge?
It keeps really well! Stored in a sealed container, your apple cinnamon chia pudding will be perfect for up to 5 days. The apples might soften a bit more over time, but the flavors actually meld and improve. It’s a fantastic make-ahead option. Just give it a good stir before serving each time.

Is it possible to make this recipe sugar-free?
Yes, it’s very easy to adapt. You can simply omit the maple syrup. The sautéed apples will provide natural sweetness, especially if you use a sweeter variety like Fuji or Gala. If you find it needs a little something extra, a drop of liquid stevia or a mashed, very ripe banana blended into the milk base can work wonders without adding refined sugar.

Apple Cinnamon Chia Pudding

Cost Level $

Category Healthy Holiday Recipes

Difficulty Medium

Cuisine American, dessert

Servings 2

Total Time 4 minutes

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Make this easy Apple Cinnamon Chia Pudding for a healthy, make-ahead breakfast. Creamy, spiced, and ready when you are. Get the simple recipe now!

Ingredients

For the chia base:

1/2 cup chia seeds
2 cups milk (any kind you like—almond, oat, or dairy all work beautifully)
2 tbsp maple syrup or honey (plus more to taste)
1 tsp pure vanilla extract
A pinch of salt

For the sautéed apples:

1 large apple (I love Honeycrisp or Granny Smith for a bit of tartness)
1 tbsp coconut oil or butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional, but highly recommended)

Instructions

01
Start by making the chia base. In your medium mixing bowl, combine the milk, maple syrup (or honey), vanilla extract, and that all-important pinch of salt. Whisk it all together until it’s well combined. You’ll notice the liquid becomes a uniform, slightly sweet mixture.
02
Now, add the chia seeds. Here’s the crucial part: sprinkle them in slowly while whisking continuously. Keep whisking for a good 60 seconds after they’re all in. This seems like overkill, but it prevents those pesky clumps from forming. The mixture will look very liquidy—that’s exactly how it should be at this stage.
03
Let's get the apples ready. Peel your apple if you prefer (I often leave the skin on for extra fiber and texture), then core and dice it into small, bite-sized pieces. You want them to be uniform so they cook evenly.
04
Heat the coconut oil or butter in your small saucepan over medium heat. Once it's melted and shimmering, add the diced apple. Sauté for about 5-6 minutes, stirring occasionally, until the apples have softened and start to look a little golden around the edges.
05
Sprinkle the cinnamon and nutmeg over the sautéed apples. Stir constantly for another minute until the apples are beautifully coated and your kitchen smells incredible. The spices will become fragrant—this toasting step really deepens their flavor.
06
Combine everything. Gently fold the warm, spiced apples into the chia seed mixture. The warmth from the apples will start to meld the flavors right away. Give it one final good stir to distribute the apples throughout.
07
Time for the waiting game. Divide the mixture between your jars or containers. Press a piece of parchment paper directly onto the surface if you want to prevent a skin from forming, then seal with a lid. Pop them in the refrigerator for at least 4 hours, but overnight is truly best. You'll know it's ready when it's thick and spoonable, like a traditional pudding.
08
Serve and enjoy! Give the pudding a good stir before you eat it. If it's thickened a bit too much for your liking, you can always stir in an extra splash of milk to get it to your perfect consistency.