Apple Cinnamon Chia Pudding is a staple in my kitchen because it’s simple to prepare and always feels like a treat, whether for breakfast or a snack. The combination of crisp apples, warm cinnamon, and creamy chia pudding is both comforting and satisfying. I often make it the night before, so it’s ready to grab in the morning or when I need something nourishing during the day.

What I love most about this recipe is how the chia seeds thicken overnight, creating a pudding with a unique, slightly chewy texture. The apples add a gentle crunch and freshness, while the cinnamon brings a cozy aroma that fills the kitchen. I like to serve it chilled, topped with a few extra apple slices and a sprinkle of cinnamon for a little extra flavor.

This pudding is especially handy when I want something wholesome but don’t have much time to cook. It’s easy to customize with different toppings or mix-ins, so I never get bored. Whether eaten as a quick breakfast, a lunchbox addition, or a light dessert, it always hits the spot.

The flavors are subtle but inviting, and the pudding keeps well in the fridge, making it a practical choice for meal prep. It’s a recipe I return to often because it’s reliable, flexible, and always delivers on taste and texture.

Quick Facts

Why You’ll Love It

This Apple Cinnamon Chia Pudding is an easy, make-ahead recipe that fits seamlessly into busy routines. It’s creamy, lightly sweet, and packed with comforting apple-cinnamon flavor. The pudding is versatile, customizable, and keeps well for several days.

• No-cook, overnight prep
• Naturally sweetened with apples and maple syrup
• Great for breakfast, snacks, or dessert
• Customizable with your favorite toppings
• Keeps well in the fridge for up to 4 days

Ingredients

The ingredients for this pudding are straightforward and easy to find. You’ll need chia seeds, milk of your choice, apples, and a few pantry staples for flavoring. I prefer using a crisp, sweet apple like Honeycrisp or Fuji, but any apple you enjoy will work well. Maple syrup adds just enough sweetness, and cinnamon ties everything together.

• 1/2 cup chia seeds
• 2 cups milk (dairy or non-dairy)
• 1 large apple, peeled and finely diced
• 2–3 tbsp maple syrup (to taste)
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional: extra apple slices and cinnamon for topping

Step-by-Step Instructions

Making this pudding is simply a matter of mixing, resting, and stirring. You’ll combine the ingredients, let the chia seeds absorb the liquid, and give it a good stir to ensure even texture. The pudding needs a few hours to set, so it’s perfect for prepping ahead. Serve it chilled with your favorite toppings.

1. In a medium bowl, whisk together the milk, maple syrup, cinnamon, vanilla, and salt.
2. Stir in the chia seeds and diced apple until well combined.
3. Let the mixture sit for 5 minutes, then stir again to break up any clumps.
4. Cover the bowl or transfer to individual jars.
5. Refrigerate for at least 4 hours, or overnight, until thickened.
6. Before serving, stir the pudding well. If it’s too thick, add a splash of milk to loosen.
7. Spoon into bowls or jars and top with extra apple slices and a sprinkle of cinnamon, if desired.

Chef Tips

A few small adjustments can help you get the best texture and flavor from this chia pudding. Stirring twice in the first 10 minutes prevents clumping, and using ripe apples ensures natural sweetness. Adjust the cinnamon and maple syrup to your taste.

• Stir the pudding twice early on to avoid chia clumps.
• Use crisp, sweet apples for best flavor.
• For a creamier texture, use full-fat milk or coconut milk.
• Add a pinch of nutmeg for extra warmth.
• Top with toasted nuts or seeds for crunch.

Substitutions

This recipe is flexible and can accommodate various dietary needs or pantry limitations. Swap in your preferred milk, sweetener, or fruit. You can also adjust the spices to suit your taste.

• Use almond, oat, or coconut milk instead of dairy milk.
• Replace maple syrup with honey or agave.
• Substitute pears or peaches for apples.
• Try pumpkin pie spice instead of just cinnamon.
• Omit vanilla if you don’t have it.

Storage & Reheating

Chia pudding stores well in the fridge, making it ideal for meal prep. Keep it covered to prevent drying out. It’s best enjoyed within a few days for optimal texture and flavor.

• Store in an airtight container in the fridge for up to 4 days.
• Stir before serving, as it may thicken further.
• Add toppings just before eating to keep them fresh.
• If pudding becomes too thick, stir in a splash of milk.
• Do not freeze, as the texture will change.

Perfect Pairings

Apple Cinnamon Chia Pudding is delicious on its own, but pairs well with a variety of sides and beverages. I often serve it with a hot drink for breakfast or as a light dessert after a simple meal. Here are a few pairing ideas to round out your meal.

• Hot coffee or chai tea
• Greek yogurt and granola
• Toasted whole grain bread
• A glass of crisp apple cider

FAQs

Chia pudding is straightforward, but a few common questions come up for home cooks. Here are some answers to help you get the best results. If you’re new to chia seeds or prepping overnight breakfasts, these tips should set you up for success.

Nutritional Note

This recipe provides a balance of fiber, healthy fats, and natural sweetness. Nutrition will vary based on milk and sweetener choices; each serving is roughly 200–250 calories.