Apple Pie Chia Pudding

Apples are just coming into season in Michigan as September comes under way. I’m sure we’ve all heard the phrase “an apple a day keeps the doctor away”- and while that might be a stretch, apples are a great food to include in your diet.

There are about 4-5 grams of fiber in a single apple. Apples are also rich in quercetin, which is a phytochemical with antioxidant and inflammatory properties. While apples with the skin on will offer the most nutrient-density, it’s okay to take the skin off if that’s what you prefer. Applesauce is even a great option!

This apple pie chia pudding recipe uses fresh apples, but you can substitute applesauce as well (which is a great pantry staple to have on hand). This recipe makes 5 servings in just 5 minutes! And you can easily scale the recipe up if you have more mouths to feed.


Apple Pie Chia Pudding

1 cup chia seeds
1.5 cups high protein milk (dairy, soy, pea)
2 small apples, chopped OR 1 cup applesauce
2 Tbsp maple syrup (I use Lakanto maple-flavor syrup that is sweetened with monk fruit)
3 Tbsp unsweetened nut/seed butter
2 tsp ground cinnamon
Optional: protein powder

  • In a large container, mix together all ingredients well. The chia will absorb the liquid and thicken up pretty quickly. This can be refrigerated for 5 days. If it is too thick for your liking after refrigerating, simply mix in a little more liquid.

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