This easy apple pie coconut chia pudding is perfect for dessert or a make-ahead breakfast! Topped with stovetop cinnamon apples, it’s comforting and healthy at the same time. Vegan, gluten-free, made with minimal ingredients.
I love chia pudding at the moment – a lot. It’s such an easy make-ahead breakfast. All you have to do is leave it in the fridge overnight, and wake up to deliciousness waiting for you, which is great if you find that your mornings are quite busy. They’re also great as a pre or post-workout snack, or just as a delicious and healthy treat to enjoy at any point in the day!
This chia pudding is incredibly easy and needs only 4 ingredients: vegan yoghurt, coconut milk, chia seeds and banana. The banana is there for natural sweetness, so you can adjust how much you use depending how sweet you want the finished coconut chia pudding.
Mash the banana, then stir the ingredients together thoroughly. Leave it to sit in the fridge for at least 4 hours or overnight – that’s when the chia pudding consistency will form. Take it out of the fridge, serve in a bowl or jar, top with your topping of choice, and that’s all there is to making a delicious vegan chia pudding!
Cinnamon stovetop apples
To make this chia pudding exciting and autumnal, we’re topping with easy caramelised stovetop apples. These will most definitely make your kitchen smell amazing! The contrast between the warm apples and the cool chia pudding makes the result a breakfast to look forward to!
All you have to do to make the apples is, first of all, add them to a saucepan with a splash of water and maple syrup. Allow them to cook on a low-medium heat for around 7-10 minutes (depending on how crispy you want them). Meanwhile, stir together some corn starch/arrowroot powder with water. Add this to the apples and stir for 2-3 minutes more, allowing the sauce to thicken.
Serve on top of the chia pudding with peanut butter and cashews, and enjoy!
What’s to love about this apple pie coconut chia pudding?
The finished product is…
- Silky smooth
- Perfect as an energising, filling breakfast
- Also great as breakfast for dessert!
- Easy to make
- Ready in no time (if you don’t count the time in the fridge)
This coconut chia pudding is also super versatile because you can top it with anything you fancy, from fresh fruit to nut butters and chocolate. The photos here are just one suggestion!
Let me know in the comments: are you a fan of chia pudding? If you give this recipe a go, be sure to tag me on Instagram (@earthofmariaa) or comment a photo on Pinterest so I can see your creations!
Apple Pie Coconut Chia Pudding (Vegan, Gluten-free)
For the chia pudding
- 2 tbsp chia seeds
- 1/2 cup coconut milk canned, either light of full fat
- 1/2 cup soy yoghurt or any vegan yoghurt of choice
- 1 medium banana mashed
For the stovetop apples
- 1 large apple (around 200g), peeled and chopped
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp arrowroot powder or cornstarch
- 2 tbsp water
To make the chia pudding
- In a bowl or jar, stir together the chia seeds, coconut milk, soy yoghurt and banana. Leave in the fridge for at least 4 hours, preferably overnight.
To make the stovetop apples
- Add the apple, maple syrup and cinnamon to a non-stick saucepan with a splash of water. Cook over a low heat for 7-10 minutes, stirring occasionally. Meanwhile, stir together the water and the cornstarch in a small bowl.
- Add the cornstarch mixture to the apples, cooking for a further 2-3 minutes to allow it to thicken. Serve immediately over the chia pudding.
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