This Overnight Apple Pie Chia Pudding is the breakfast that tastes like dessert and takes about ten minutes to put together the night before. What makes this version different from every other apple pie chia pudding you will find is the applesauce in the pudding base itself. Most recipes add apple flavor only through the topping but by mixing applesauce directly into the chia pudding you get that warm apple cinnamon flavor in every single bite from bottom to top.

Layer it with a simple sautéed cinnamon apple topping and a handful of crunchy walnuts and you have a breakfast that genuinely tastes like apple pie.

I know chia pudding has a reputation for being runny or having an off putting texture and I want to address that right up front.

This recipe makes a very thick chia pudding that actually feels like pudding because of the ratio of chia seeds to liquid and the addition of applesauce. This gives it body and creaminess that plain almond milk alone cannot achieve.

The key is giving it enough time in the refrigerator. At least six hours is the minimum but overnight is ideal. Make it Sunday night and you have a beautiful ready to eat breakfast waiting for you Monday morning.

If you are looking for other apple recipes you might also enjoy my Easy Instant Pot Apple Cider, this Gluten Free Apple Almond Cake, my Gluten Free Air Fryer Apple Fritters, this Cranberry Apple Crisp or my Gluten Free Apple Cinnamon French Toast Casserole recipes.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

Why Applesauce in the Chia Pudding Base Changes Everything

Most apple pie chia pudding recipes add apple flavor only through the cooked apple topping. By mixing unsweetened applesauce directly into the chia pudding base this recipe builds apple flavor into every single layer from the bottom of the jar to the top.

The applesauce also contributes to the thick and creamy texture of the finished pudding by adding body that plain almond milk alone cannot achieve. This is the technique that makes this version taste genuinely like apple pie rather than just a chia pudding with apples on top.

The Right Chia Seed to Liquid Ratio

Getting the ratio right is the key to a thick and creamy chia pudding rather than a thin and runny one. The standard ratio for chia pudding is one part chia seeds to four parts liquid. This recipe uses half a cup of chia seeds to one and a half cups of almond milk plus a quarter cup of applesauce which puts you in the right range for a thick and spoonable pudding.

If your pudding is too thin after chilling add one additional tablespoon of chia seeds, stir well, and return to the refrigerator for another hour. Different brands of chia seeds absorb liquid at slightly different rates so a small adjustment may be needed the first time you make this recipe.

If your pudding is too thick add a small splash of almond milk and stir to loosen it to your preferred consistency.

Which Apple Variety Works Best

Not all apples perform equally in the sautéed apple topping. Here is a quick guide to choosing the best apple for this recipe.

• Honeycrisp is the top choice. It holds its shape when cooked, has a perfect balance of sweet and tart flavor, and caramelizes beautifully in the pan. This is the apple I recommend most strongly for this recipe.
• Gala and Pink Lady are both excellent alternatives with a naturally sweet flavor that caramelizes well and a firm enough texture to hold up during the five minute cook time.
• Granny Smith gives you a tarter and more tangy apple topping that cuts through the sweetness of the chia pudding base beautifully. Use it if you prefer a less sweet flavor profile.
• Avoid Red Delicious apples since they tend to get mushy when cooked and do not hold their shape well in the topping.

Serving Suggestions

This overnight apple pie chia pudding is extremely versatile. Here are the best ways to enjoy it.

• As a parfait. Layer the chilled chia pudding and warm apple topping alternately in a tall glass jar for a beautiful layered presentation that photographs beautifully and tastes even better. Add the walnuts last for the best crunch.
• As a bowl. Spoon the chia pudding into a bowl and pour the warm apple topping over the top for a more casual and simple presentation that is just as delicious.
• As a meal prep breakfast. Divide into individual sealed jars on Sunday night and store the chia pudding and apple topping separately in the refrigerator. Each morning assemble one jar and add the walnuts fresh. You have five breakfasts ready to go for the whole week.
• As a dessert. Serve it as a healthy dessert option after dinner. The warm apple topping over cold chia pudding genuinely mimics the experience of eating apple pie with a cold creamy topping.

What to Do If Your Chia Pudding Does Not Thicken

This is the most common question about any chia pudding recipe and it is easy to fix.

• If your pudding looks runny after one hour in the refrigerator stir it well making sure to scrape the bottom and sides of the container where chia seeds can settle without absorbing liquid. Return it to the refrigerator for another hour.
• If it is still too thin after two hours add one to two additional tablespoons of chia seeds, stir well, and let it chill for at least two more hours or overnight.
• If you want a shortcut stir the pudding well after the first 15 to 20 minutes of chilling time to redistribute the chia seeds before they start to clump and then let it chill undisturbed for the remaining time. This one extra stir makes a significant difference in the final texture.

Substitutions

• Pears - instead of apples pears are also delicious in this recipe
• Date Syrup - the maple syrup can easily be replaced with date syrup
• Seeds - you can use sunflower seeds or pumpkin seeds for a nut free version

Storage

Store the chia pudding and the sautéed apple topping in separate sealed containers in the refrigerator for up to five days. Keeping them separate prevents the apple topping from making the pudding soggy over time. Assemble each serving fresh when you are ready to eat. The walnuts should also be stored separately and added just before serving to preserve their crunch.

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

If you make this Overnight Apple Pie Chia Pudding I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your jar.

This is one of those make ahead breakfasts that earns a permanent spot in your weekly meal prep rotation so save it to your favorite Pinterest board so you always have it ready for a cozy fall morning!

Ingredients

• Chia Seeds
• Almond Milk
• Apple Sauce
• Maple Syrup
• Ground Cinnamon
• Apple Pie Spice
• Apples
• Coconut Oil
• Brown Sugar
• Sea Salt
• Walnuts

Instructions

To make the chia pudding, in an air tight container add the chia seeds, milk, apple sauce, maple syrup, cinnamon and apple pie spice. Stir to combine. Refrigerate overnight or at least 6 hours for a thick chia pudding.

To make the apple topping in a frying pan over medium heat add the coconut oil, finely chopped apples, maple syrup, brown sugar, cinnamon, apple pie spice and sea salt. Heat to a simmer and cook for about 5 minutes until the apple is softened and browned.

You can prepare this with chia pudding in a bowl with the apple topping over it or you can layer the chia pudding and apple topping for a parfait.

I like to top my overnight apple pie chia pudding with chopped walnuts to add some crunch. You can use whatever nut or seed you like. I think the crunch really makes chia pudding delicious.