November 1, 2021
Move over PSL, cozy apple cinnamon overnight chia pudding is making an appearance this season.
Made with chia seeds, coconut milk, pure vanilla extract, and naturally sweetened with maple syrup or honey, this healthy breakfast recipe is a mini escape from savory breakfasts everywhere. Top it with a the fruit of fall: apples that have been sauteed in cinnamon, ghee, coconut sugar and maple syrup. Hello Apple pie vibes!
The basic ratios for chia pudding are always the same. But the toppings are ever changing.
I like the thickness that the coconut milk adds to this luscious pudding, but if you prefer a less dense veresion, you can always add a tablespoon or two of nut milk, or swap nut milk entirely. The chia seeds create texture too. They plump into a tapioca-like “pudding” when soaked overnight.
How to Make Coconut Chia Pudding
Chia seed pudding takes very few ingredients to make, and it can keep you full all morning. Enjoy it as is, or try it topped with one of the serving suggestions I have later on in the post.
The Ingredients
- Chia Seeds. Chia seeds are a great way to get some natural fiber into your diet. They create a gelatinous texture in this recipe but are also a staple in my smoothies or on top of yogurt parfaits.
- Coconut Milk. I used full fat coconut milk to make it extra rich and get your morning dose of healthy fats!
- Maple Syrup. While this pudding may taste rich and decadent, using a natural sweetener like maple syrup or honey keeps it wholesome enough for breakfast. I’ve also made it by adding a few drops of monk fruit extract as the sweetening alternative.
- Vanilla Extract. Vanilla and coconut are a perfect match.
- Apples – While there are a variety of toppings you could use on chia pudding. This is the fall version so you can use up all the apples from your latest apple orchard visit!
How to Store Overnight Chia Pudding Cups
Refrigerator Method. Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl and dish it out each morning, or transfer it to portion-sized jars.
Cozy Apple Cinnamon Overnight Chia Pudding Cups
Ingredients
Coconut Chia Pudding
- 1 14 oz can full fat coconut milk
- 1/3 C chia seeds
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Apple Cinnamon Topping
- 2 C diced apples (about 1 large apple or 2 small)
- 2 tbsp ghee or butter if not dairy free – sub coconut oil
- 1 tbsp coconut sugar
- 1 tbsp maple syrup
- 1 tsp cinnamon
Instructions
- In a medium mixing bowl stir together the coconut milk, chia seeds, maple syrup, and vanilla so that the chia seeds are evenly distributed throughout. I find a fork works well for this. You can store all together in the mixing bowl, or distribute out into individual cups. Cover and refrigerate overnight.
Cinnamon Apple Topping
- Heat ghee over medium heat in a medium skillet.
- Add diced apples and cinnamon and stir until evenly coated. Saute until the apples are tender about 6 – 8 minutes.
- Reduce heat to low, add in coconut sugar toss to coat.
- Lastly, turn off heat and add in maple syrup. Continue to stir and coat before removing from the heat.
- Place desired portion of sauteed apples onto the chia pudding for storage or immediate serving.
