5-Ingredient Creamy Apple Chia Pudding

This apple chia pudding tastes like a lazy Sunday morning, but it’s quick enough for any weekday. The grated fresh apple makes it feel like a real breakfast, not a sad jar of seeds.

You only need five ingredients and a few minutes of stirring. Let the fridge do the rest while you sleep.

What Makes This Apple Chia Pudding So Good

The apples bring a fresh, tart-sweet crunch that cuts through the creamy base. A little cinnamon and maple syrup round everything out, so it lands somewhere between apple pie filling and a cool, comforting spoonful.

It’s genuinely low-effort and tastes even better on day two, when the apples soften just a bit and the flavors deepen. That’s when I reach for it most.

Ingredients

• 2 medium apples: I use Honeycrisp or Granny Smith for a mix of sweet and tart; no need to peel.
• 1 ½ cups unsweetened almond milk: oat milk makes it extra creamy, or use any milk you like.
• ¼ cup chia seeds: these thicken the pudding, so don’t skimp.
• 2 tablespoons maple syrup: honey works too; adjust to taste.
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of fine sea salt
• 1 teaspoon lemon juice: optional, keeps the apples from browning.

Variations / Substitutions

• Milk: swap in dairy milk, coconut milk, or oat milk. Full-fat coconut milk will give you a richer pudding.
• Sweetener: honey, agave, or a few chopped dates all work. Start with less and add more after you taste.
• Spice twist: add a tiny pinch of nutmeg or cardamom along with the cinnamon.
• Crunch: fold in a handful of chopped walnuts or granola right before serving.

For a berry version, try our Mixed Berry Chia Pudding.

How To Make Apple Chia Pudding

Step 1: Grate the Apples

Core the apples and grate them on the large holes of a box grater, leaving the peel on. You’ll get about 2 cups of fluffy shreds. If you’re using the lemon juice, toss the grated apple with it now to keep the color bright.

Step 2: Combine Everything

In a medium bowl or a large measuring cup with a spout, whisk together the almond milk, chia seeds, maple syrup, vanilla, cinnamon, and salt until no dry pockets of cinnamon remain. Stir in the grated apple and all its juices. The mixture will look thin and watery at this point, and that’s exactly right. Let it sit for 5 minutes, then give it another good stir so the chia seeds don’t clump.

Step 3: Layer and Serve

Divide the pudding between 2 jars or bowls. Seal and refrigerate for at least 2 hours, or overnight, until it’s thick and spoonable. When you’re ready to eat, layer on a few fresh apple slices and a light dusting of cinnamon so the first bite looks as good as it tastes.

A Few Tips for the Best Chia Pudding

• Use sweet apples if you’re not a fan of tartness; you may need less maple syrup that way.
• For a silkier texture, blend half the milk with the chia seeds first, then stir in the remaining ingredients.
• This recipe doubles easily for a week’s worth of breakfasts. Make it Sunday and you’re set.
• No box grater? Finely dice the apples instead. The pieces will soften slightly as the pudding sits.

Scale it up for meal prep:

Storing Leftovers

• Refrigerate: Keep the pudding covered in the fridge for up to 5 days. The apples will soften over time, which only makes it better.
• Serve cold: No need to reheat. It’s meant to be eaten straight from the fridge.

Frequently Asked Questions

Can I make this without any sweetener?

You can, but it will be fairly tart unless your apples are very sweet. Taste the grated apple first; if it’s candy-level, you might get away with leaving the maple syrup out.

Can I blend the pudding for a smoother texture?

Yes. Blend the milk, chia seeds, maple syrup, vanilla, cinnamon, and salt until smooth, then stir in the grated apple by hand so you keep that bit of bite.

My pudding didn’t set, what went wrong?

It likely needs more time. Chia seeds need at least 2 hours to fully gel. If it’s been longer and it’s still thin, stir in another tablespoon of chia seeds and wait another hour.

Apple Chia Pudding Recipe

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 2 servings

Calories: 240

Ingredients Method Notes

Ingredients

  

• 2 medium apples
• 1 ½ cups unsweetened almond milk
• ¼ cup chia seeds
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• Pinch of fine sea salt
• 1 teaspoon lemon juice (optional)

Method

 

1. Core the apples and grate them on the large holes of a box grater. Toss with lemon juice if using.
2. In a bowl, whisk together the almond milk, chia seeds, maple syrup, vanilla, cinnamon, and salt. Stir in the grated apple. Let sit 5 minutes, then stir again.
3. Divide between 2 jars or bowls. Refrigerate at least 2 hours or overnight. Top with fresh apple slices and cinnamon to serve.

Notes

The pudding needs at least 2 hours of chilling to thicken, but overnight is even better. It will set into a soft, creamy texture that holds its shape.