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This Overnight Apple Pie Protein Chia Seed Pudding recipe is the perfect make-ahead breakfast that you can whip up in no time the night before. It’s an easy and delicious way to start the day as it literally tastes like eating apple pie for breakfast. You can enjoy delicious fall flavors all year round!
You’re going to want to make a large batch of this apple pie chia pudding for the week as it’s the tastiest grab-and-go breakfast recipe. These glasses are made up of creamy cinnamon apple flavored chia pudding and topped with some diced apples and roasted pecans. Every bite you take will be packed with flavor.
If you’re looking for more easy and delicious breakfast recipes like this protein chia pudding, try my Overnight Baked Oats and Cinnamon Swirl French Toast. You will absolutely love them!
Why You’ll Love This Overnight Chia Pudding
- It’s so easy to make. This is a no-cook recipe and all you have to do is stir the measured ingredients together and then you’re done! It doesn’t get much easier than that!
- It’s healthy. Chia seeds are not only high in protein but also have large amounts of fiber per serving. Plus, the protein powder adds extra protein to the pudding.
- It’s a dessert for breakfast. While I can’t enjoy a fresh slice of apple pie for dinner, I can enjoy this apple pie chia pudding!
What You’ll Need
- Chia seeds: white or black chia seeds are fine
- Vanilla protein powder: I use the premiere whey protein but use what you prefer!
- Sweetener: I use maple syrup and honey syrup to sweeten up the protein chia pudding.
- Vanilla: Be sure to use pure vanilla extract and not artificial extract.
- Almond milk: or feel free to use your milk of choice.
- Salt: a little goes a long way.
- Apple: use whatever apple variety you like but Honeycrisp apples, Ambrosia apples, Gala apples, and Golden Delicious apples, and Red Delicious apples are the sweeter varieties.
- Cinnamon: just a dash!
- Roasted pecans: this adds a nice texture to the chia pudding.
How To Make Chia Pudding
- Combine the chia pudding: Mix all the ingredients, except apples, in a small bowl.
- Let thicken: Cover the bowl with plastic food wrap and refrigerate to thicken for about 1 hour. Once it has thickened, stir together again, and add a little bit more milk if needed.
- Add the add-ins and toppings: Cube 1 apple. Add to the pudding and mix to incorporate. Cover with plastic wrap and place again in the fridge to rest for 4 more hours or overnight.
- Garnish with more cubed apples. Sprinkle with cinnamon.
Tips to make the Protein Chia Seed Pudding
- Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like almond thanks to the almond milk.
- If you’re not a fan of almond milk, feel free to use cashew milk, soy milk, coconut milk, or dairy milk.
- You can easily scale this recipe up to multiple servings.
- For more savory flavor, you can cook the diced apples with the cinnamon for a couple of minutes to really bring out the apple pie flavors.
- If you have apple pie spice, you can use that in addition to the cinnamon!
FAQs
Chia seeds are high in protein as well as being high in fiber per serving, making them a great addition to your daily diet.
I would replace the honey syrup with more maple syrup and double-check the protein powder you use to ensure the protein pudding is vegan.
The ingredients to this chia pudding are naturally gluten-free. Just be sure that the protein powder is certified gluten-free as some protein powders may contain added gluten or be cross-contaminated.
There are no nutritional value differences between black and white chia seeds. The only difference is the appearance of the color of the chia seeds themselves.
Chia seed protein pudding is meant to be enjoyed chilled or at room temperature. No need to heat it up!
If you’re storing this in an airtight container, chia seed pudding without toppings can last up to a week and still taste fresh. It’s the perfect grab-and-go breakfast! You can add the toppings on the day of enjoying or the night before if you don’t have time to do so in the mornings.
Place the chia pudding without the diced apples or toppings in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before eating. But I prefer making it fresh. It takes the same amount of time to make a fresh batch for the time it takes thaws. So why not have it fresh?
More Chia Pudding Recipes
I hope you enjoy all the recipes I share with you, including this delicious Cinnamon Apple Pie Protein Chia Pudding recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Overnight Apple Pie Protein Chia Pudding
Ingredients
- 3 tbsps. chia seeds, black
- 2 tbsps. vanilla protein powder, use vegan for vegan option
- 1 tbsp. maple syrup, or honey
- 1 tsp. vanilla extract
- ¾ cup almond milk
- 1 whole apple, cubed, save some for topping
- 1 tsp. cinnamon powder, plus more to sprinkle on top
- 2 tbsps. chopped roasted pecans, for garnishing
Instructions
- Mix all the ingredients, except for the apples, in a small bowl or cup.
- Cover the bowl with plastic food wrap and store in the fridge to thicken, for 1 hour.
- Once it has thickened, stir together again, and add a little bit more milk if needed.
- Peel and cube 1 apple. Add to the pudding and mix to incorporate.
- Store chia pudding refrigerated overnight or at least 4 more hours covered with plastic wrap.
- When ready to serve, garnish with more cubed apple. Sprinkle with cinnamon and serve.
Notes
- Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like almond thanks to the almond milk.
- If you’re not a fan of almond milk, feel free to use cashew milk, soy milk, coconut milk, or dairy milk.
- You can easily scale this recipe up to multiple servings.
- For more savory flavor, you can cook the diced apples with the cinnamon for a couple of minutes to really bring out the apple pie flavors.
- If you have apple pie spice, you can use that in addition to the cinnamon!
