Apple Pie Chia Pudding

Apple Pie Chia Pudding
by Caroline Fey, chef, culinary consultant, and cooking school instructor. Learn more at and @carolinefey.

Best For: Breakfast, Snacking
Prep Time: 10 minutes
Cook Time: 5-10 minutes
Chill Time: 30 minutes + 2 hours
Yield: (4) 8 oz. jars of pudding



Apple Compote
    • 2 cups peeled and ½-inch diced apples (we recommend Ambrosia, SnapDragon®, or SweeTango®)
    • 2 Tbsp maple syrup
    • 2 Tbsp water
    • Pinch of salt

Chia Pudding Base

    • ¼ cup chia seeds
    • 1 cup dairy or nut milk
    • ¾ cup unsweetened vanilla dairy or coconut yogurt (if using Greek yogurt, add a little more nut milk to thin mixture)
    • ¼ cup maple syrup
    • ½ cup unsweetened cinnamon applesauce (store bought or homemade)
    • Pinch of salt


    Apple Compote
      1. Mix apples, maple syrup, 2 Tbsp water, and salt in a saucepan. Heat over medium, stirring occasionally, until the apples are tender, 3 to 5 minutes. Note: If apples are browning too quickly, turn down heat and add another 1-2 Tbsp water.
      2. Cool to room temperature before assembling. 

    Chia Pudding Base

      1. In a medium bowl, whisk together chia seeds, milk, yogurt, maple syrup, applesauce, and salt. Cover and refrigerate for 30 minutes.
      2. To assemble the individual puddings: spoon half of the pudding base into (4) 8 oz. jars. Top with half of the apple compote. Alternate two more layers, first the pudding base and then the compote. Make sure the mixtures are divided evenly between all 4 jars.
      3. Cover with an airtight lid and refrigerate for several hours before serving. Store in the fridge for up to 5 days.

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