Apple Strudel Chia Pudding Recipe
This Apple Strudel Chia Pudding is basically cozy in a jar. I created it when I was craving something sweet and cinnamony but still clean and Whole30-friendly. It tastes like dessert, but it’s packed with fiber, healthy fats, and warm apple-cinnamon goodness. It’s a make-ahead breakfast that feels like a treat and keeps you full for hours.
FAQS
Q: Can I make this chia pudding ahead of time?
Yes! It’s best made the night before and lasts up to 4–5 days in the fridge.
Can I make this recipe nut-free?
Absolutely! Replace the almond butter with sunflower seed butter and use a nut-free plant-based milk. Depending on the type of milk you use it will no longer be whole30.
Can I blend it for a smoother texture?
Yes, blend after it sets overnight for a pudding-like consistency.
Substitutions
– Almond butter → sunflower seed butter, cashew butter, or tahini
– Almond milk → coconut milk, oat milk (not Whole30), or homemade cashew milk
– Applesauce → mashed banana or pear puree
– Walnuts/raisins → pecans, sliced almonds, chopped dates
Apple Strudel Chia Pudding
Equipment
- 1 Large Jar
- 1/4 C Measuring Cup
- 1 Tbsp Measuring Spoon
Ingredients
- 1/4 cup chia seeds
- 1/4 cup unsweetened apple sauce
- 1 tbsp almond butter
- 1/4 tsp cinnamon
- ~1.5 cups Unsweetened vanilla almond milk
- Optional topping walnuts and raisins
Instructions
- Measure out chia seeds and place in large jar
- Measure applesauce, almond butter and cinnamon and pour into jar.
- Mix thoroughly
- Top up with almond milk.
- Cover, shake, and store in fridge overnight
- In the morning before eating top with raisins and chopped walnuts
Notes
If you’re a fan of apple strudel (who isn’t?), you’ll love this easy, healthy twist. It’s quick to prep, super satisfying, and perfect for busy mornings. Let me know if you try it — I love seeing your recreations and hearing your tweaks!
Apple strudel not your jam? Check out my Banana Cream flavor chia pudding below!