Spiced Chia Pudding

I remember the first time I discovered chia pudding—it was a chilly autumn morning, and I was at a quaint café in upstate New York. The café was known for its rustic charm and its love for all things seasonal.

As I walked in, the scent of cinnamon and baked apples enveloped me, instantly making me feel at home. On a whim, I ordered their spiced chia pudding with caramelized apples, not expecting much more than a quick breakfast. But wow, that first spoonful was like a warm hug in a bowl!

The rich, creamy texture of the chia, paired with the soft, sweet apples and the crunch of pecans, was absolutely divine. I knew I had to recreate it at home. Now, this recipe has become a staple in my kitchen during the colder months. It’s the perfect blend of warming spices and comforting flavors—ideal for meal prep or a cozy weekend breakfast.

A Peek into the Ingredients

Before we dive into the recipe, let’s talk about the key ingredients that make this dish so special. Chia seeds are not only a powerhouse of nutrients, but they also create that signature pudding texture when mixed with liquid. We’re using soy milk as a base, but feel free to swap it with your favorite—almond, oat, or even regular dairy milk works just as well.

The magic of this pudding, however, comes from the spices: turmeric, ginger, and cinnamon. These not only give the dish a beautiful, warm color but also provide a comforting, slightly earthy flavor that pairs perfectly with the sweet maple syrup.

Let’s Get Cooking!

Now that you’re excited (I hope!), let’s get started. This recipe is as easy as it is delicious, and trust me, your kitchen will smell like heaven.

Ingredients:

For the Chia Pudding:

• 3/4 cup chia seeds
• 3 cups soy milk (or your milk of choice)
• 2 tbsp maple syrup
• 1.5 tsp ground turmeric
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• Grind of black pepper (optional, but helps with the absorption of turmeric)

For the Toppings:

• Soy yogurt (or your yogurt of choice)
• 2 apples
• 2 tsp coconut oil
• 1 tbsp maple syrup
• 1 tsp cinnamon
• 1/4 cup pecans, chopped

Step-by-Step Instructions

1️⃣ Prepare the Chia Pudding:
In a large bowl, combine the chia seeds, soy milk, maple syrup, turmeric, ginger, cinnamon, and a grind of black pepper if using. Mix everything well, ensuring the chia seeds are evenly distributed. This step is crucial because chia seeds tend to clump together. Cover the bowl and refrigerate for at least 2 hours, or ideally overnight. This allows the chia seeds to absorb the liquid and swell, creating that lovely pudding texture.

2️⃣ Caramelize the Apples:
When you’re ready to serve, peel and chop the apples into small cubes. Heat the coconut oil in a frying pan over medium heat. Once melted, add the apples and sauté for a few minutes until they start to soften. Add the maple syrup, cinnamon, and chopped pecans to the pan. Cook for another minute or so, stirring occasionally until everything is caramelized and sticky. The apples should be tender and coated in a glossy, sweet-spiced syrup.

3️⃣ Assemble Your Breakfast Bowls:
Divide the chilled chia pudding into four serving dishes. Top each with a generous spoonful of soy yogurt, then spoon over the warm apple mixture. The contrast of the cold pudding with the warm, sticky apples is simply delightful!

Serving Suggestions and Tips

I love to prepare the chia pudding in advance and just whip up the apples fresh in the morning for a quick, cozy breakfast. But if you’re short on time, you can prep the entire dish the night before and store it in the fridge.

Just know that the apples won’t be as warm and gooey if they’ve been chilled. Also, don’t be surprised if your pudding looks a bit greenish—that’s just the combination of the spices! Depending on the turmeric you use, yours might turn out more yellow or even a bit golden.

Nutritional Notes

This recipe is not just delicious but also packed with nutrients! Chia seeds are loaded with omega-3 fatty acids, fiber, and protein. Paired with soy milk and yogurt, you’re getting a protein-packed start to your day.

The spices add not only flavor but also numerous health benefits. Turmeric is known for its anti-inflammatory properties, while ginger can aid digestion.

Servings	Cooking Time	Cuisine	Meal Type
4	7 minutes	American	Breakfast

This spiced chia pudding with caramelized apples and pecans is everything you need on a cold autumn or winter morning—warm, comforting, and full of flavor. It’s perfect for meal prep, packed with protein, and sure to keep you satisfied. Whether you enjoy it fresh or make it ahead, this dish will surely become a cozy favorite in your home!

FAQs

Q: Can I use a different type of milk?
A: Absolutely! Feel free to use almond milk, oat milk, cow’s milk, or any other milk you prefer.

Q: Can I make this chia pudding without turmeric?
A: Yes, you can omit the turmeric if it’s not your favorite. The pudding will still be delicious, though it might have a slightly different color and flavor.

Q: How long does this chia pudding last in the fridge?
A: The chia pudding itself can last up to 5 days in the fridge. The caramelized apples are best enjoyed fresh but can be stored separately in the fridge for up to 3 days.

Q: What can I use instead of pecans?
A: Walnuts, almonds, or even sunflower seeds would work well as substitutes. They all add a nice crunch and flavor!

Enjoy making this delightful treat, and don’t forget to share your creation! 🍎✨