Okay, so here’s the thing—I’ve been obsessed with chia pudding recipes for, like, three months now, but most of them taste like cardboard mixed with sadness. Not kidding. Last week I tried one from Pinterest that was so bland I actually threw it out, which never happens because I hate wasting food.

But this Apple Crumble Chia Pudding? Different story entirely.

I stumbled onto this combination completely by accident. Was making regular chia pudding for breakfast (again), staring into my fridge, and saw the apple crumble leftovers from Sunday. And I just… combined them? My husband thought I was losing it. “You’re putting dessert in your breakfast?” Um, yes. Yes I am.

Turns out, it’s basically genius. The creamy chia pudding bowl acts like a base, and the apple crumble bits on top give you that crunchy-sweet thing that makes you forget you’re eating something healthy. My sister tried it and literally texted me “WHY DIDN’T YOU TELL ME ABOUT THIS SOONER” in all caps.

What Makes This Apple Crumble Chia Pudding Different :

Look, I’ve tried every chia pudding recipe on the internet. The coconut milk ones, the yogurt versions, the “aesthetic” ones that look pretty but taste like nothing. This one’s different because it doesn’t pretend to be something it’s not.

It’s basically apple crumble chia seed pudding that you can eat for breakfast without feeling guilty. Or eat for dessert without feeling like you should’ve just had actual dessert. (Though honestly, this IS actual dessert in my book.)

The chia pudding with yogurt combo makes it super creamy—I use Greek yogurt because it’s thicker and doesn’t get watery overnight. Learned that one the hard way after making a batch with regular yogurt that turned into… soup? It was weird.

Why Overnight Apple Crumble Chia Pudding Actually Works :

So basically, chia seeds need time to do their thing. Like, a lot of time. I used to try making chia pudding breakfast in the morning and it was always crunchy and gross. Not the good crunch—the weird, underhydrated seed crunch that gets stuck in your teeth.

The chia pudding overnight method is non-negotiable. Trust me on this one. You mix everything the night before, stick it in the fridge, and forget about it. By morning, it’s transformed into this pudding-like texture that’s actually edible. (Revolutionary, I know.)

I usually make mine Sunday night and have breakfast sorted for Monday through Wednesday. Sometimes Thursday if I’m not sick of it yet. Which… rarely happens because apple crumble.

The Apple Situation :

Here’s where I got fancy—well, my version of fancy, which is basically “not completely lazy.”

For the apple part of this apple crumble chia pudding, I cook down some apples with cinnamon and a tiny bit of maple syrup. Takes maybe 10 minutes? Sometimes 15 if I get distracted by my phone or the neighbor’s cat in our yard.

You want the apples soft but not mushy. Kinda like… baby food texture? That sounds gross but it’s accurate. They should still have some structure. I use Honeycrisp when they’re on sale, Granny Smith when they’re not. Both work fine.

Oh, and speaking of apples—don’t peel them unless you really hate apple skins. The peels add this nice color and extra fiber, plus I’m lazy and peeling apples is annoying. There. I said it.

Apple Crumble Chia Pudding Toppings That Don’t Suck :

The crumble topping is where this goes from “healthy breakfast” to “wait, is this allowed for breakfast?”

I make a super simple oat crumble with oats, almond flour, cinnamon, and coconut oil. Sometimes I add chopped pecans if I remember to buy them. Sometimes I forget and use whatever nuts are in the pantry. Walnuts work. Almonds work. Those random cashews from last month’s trail mix? Also work.

Bake it for like 15 minutes until it’s golden and your kitchen smells amazing. My eight-year-old always asks “are you making cookies?” when I make the crumble. Then gets disappointed when I say no. Sorry, kid.

But honestly, the chia pudding toppings options are endless. Some mornings I add extra fresh apple chunks. Sometimes granola when I’m out of crumble. Once I used crushed graham crackers because I was desperate and it was actually pretty good.

Ingredients :

For the Chia Pudding:

1/4 cup chia seeds (don’t cheap out—get the good ones)
3/4 cup coconut milk (full-fat from a can, not the carton stuff)
1/4 cup Greek yogurt (plain, unsweetened)
1 tablespoon maple syrup (or honey if that’s your thing)
1/2 teaspoon vanilla extract
Pinch of cinnamon
Pinch of salt (yes, really—it makes everything taste better)

For the Apple Filling:

2 medium apples, diced small
1 tablespoon maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional but recommended)
Splash of water or apple juice

For the Crumble:

1/3 cup rolled oats
2 tablespoons almond flour
1 tablespoon coconut oil, melted
1 tablespoon maple syrup
1/2 teaspoon cinnamon
2 tablespoons chopped pecans or walnuts

Good luck finding decent apples this time of year if you’re reading this in like, July. But fall apples? Chef’s kiss.

How to Actually Make This :

Step 1: The Pudding Base

Mix chia seeds, chia pudding coconut milk, yogurt, maple syrup, vanilla, cinnamon, and salt in a bowl or jar. I use mason jars because they’re cute and I can just eat straight from them in the morning. Less dishes.

Stir really well. Like, more than you think you need to. The chia seeds clump up if you don’t mix thoroughly and then you get weird chia seed globs in the morning. Not cute.

Cover and refrigerate overnight. Or at least 4 hours if you’re impatient.

Step 2: Cook the Apples

Heat a small pan over medium heat. Add diced apples, maple syrup, cinnamon, nutmeg, and a splash of water.

Cook for about 8-10 minutes, stirring occasionally, until the apples are soft and the mixture smells like fall. You’ll know it’s done when your kitchen smells incredible and you want to eat it straight from the pan. (I do this sometimes. No judgment.)

Let it cool completely before using. I usually make this the night before too and stick it in the fridge.

Step 3: Make the Crumble

Preheat oven to 325°F. Line a small baking sheet with parchment paper.

Mix oats, almond flour, melted coconut oil, maple syrup, cinnamon, and nuts in a bowl. It’ll look kinda wet and crumbly at the same time.

Spread it on the baking sheet in an even-ish layer. Don’t stress about perfection—it’s crumble, it’s supposed to look messy.

Bake for 12-15 minutes until golden. Keep an eye on it after 10 minutes because it goes from “perfect” to “oh no it’s burned” really fast. Set a timer. Then inevitably forget and panic at 14 minutes like I do.

Let it cool completely. It’ll crisp up as it cools.

Step 4: Assembly Time

In the morning (or whenever), grab your chia pudding from the fridge. Give it a good stir because sometimes the liquid separates a bit.

Spoon some cooked apples on top. Add a generous amount of crumble. Maybe add some fresh apple chunks if you’re feeling fancy.

That’s it. You’re done. Congratulations.

Apple Crumble Chia Pudding Ideas for Mix-Ups :

So I’ve been making this for weeks now and here are some variations that actually work:

The Lazy Version: Skip making the crumble and just use store-bought granola. Not as good but still decent when you’re rushed.

The Extra Version: Add a drizzle of caramel sauce on top. Is it still healthy? Debatable. Is it delicious? Absolutely.

The Protein Version: Mix in a scoop of vanilla protein powder with the chia seeds. Makes it more filling and my husband likes this version better.

The Chocolate Version: Add a tablespoon of cocoa powder to the pudding base. Sounds weird with apples but it works? Like, surprisingly well.

Real Talk About Chia Pudding Breakfast :

Okay, I know some people are weird about chia pudding texture. My mom refuses to eat it because “it looks like frog eggs.” Thanks, Mom. Super helpful.

But here’s the thing—this recipe has enough other stuff going on that the texture isn’t as noticeable. The creamy yogurt helps. The crunchy topping helps more. And honestly, once you try it a few times, your brain just… adjusts?

I meal prep four jars every Sunday night. Takes maybe 30 minutes total including cooking apples and making crumble. Then I have breakfast ready to go all week. Just grab, add toppings, eat. Revolutionary for someone who used to skip breakfast entirely because mornings are chaos.

Storage and Make-Ahead Tips :

The chia pudding base lasts about 4 days in the fridge. Maybe 5 if you’re brave. I usually don’t push it past 4 because food safety and all that.

Cooked apples last about a week in an airtight container in the fridge. The crumble lasts even longer—up to 2 weeks in a sealed container at room temperature. Sometimes I make a double batch of crumble and use it on everything. Yogurt? Crumble. Ice cream? Crumble. Eating it straight from the container while staring into the fridge at midnight? Also crumble.

Don’t assemble everything together ahead of time. The crumble gets soggy and sad. Keep components separate until you’re ready to eat.

Why This Became My Go-To :

I think what I love most about this apple crumble chia seed pudding is that it feels like a treat but doesn’t make me feel gross an hour later. You know that feeling after you eat a giant muffin for breakfast and crash by 10am? Yeah, this isn’t that.

The chia seeds and yogurt keep you full. The apples add natural sweetness without needing a ton of added sugar. And the crumble makes it feel indulgent enough that I’m not sad about eating healthy.

Plus, it’s pretty. Like, genuinely Instagram-worthy if you’re into that chia pudding aesthetic thing. I’m not really, but my sister is, and she’s posted this like five times already.

Common Mistakes :

Using low-fat coconut milk: Don’t. Just don’t. It makes the pudding watery and sad. Use the full-fat stuff from a can. You need those fats for proper texture and to actually feel satisfied.

Not stirring enough initially: I mentioned this before but seriously, STIR. Those chia seeds will clump up and ruin your life. Or at least your breakfast.

Overcooking the apples: They’ll turn to mush and lose all texture. You want them soft but still holding their shape somewhat.

Burning the crumble: It happens fast. Stay near the oven. Set multiple timers if you’re easily distracted like me.

Final Thoughts :

This has become my absolute favorite chia pudding rezepte (had to throw in some fancy terminology there). It’s easy, tastes like dessert, and makes me feel like I have my life together when I eat it for breakfast.

Is it perfect? No. Some mornings I forget to make it the night before and have to eat cereal like a normal person. Some batches the pudding is too thick or too thin because I didn’t measure properly. But most of the time? It’s exactly what I want for breakfast.

People keep asking for the recipe, so I figured I should actually write it down somewhere. And if you try it, let me know how it goes! Seriously, I’m curious if anyone else becomes as obsessed with this as I am.

Now I’m craving this again. Thanks a lot, brain.

Happy cooking! (And may your chia seeds fully hydrate overnight.) 🥄✨