Apple Cinnamon Chia Pudding

If you are committed to eating healthier in the new year, you can still enjoy dessert with our luscious Chia pudding topped with sautéed Fuji apples. It’s not too sweet and is also gluten free and high in protein, thanks to the yogurt and chia seeds. This recipe can easily be made non-dairy as well.


Chia Pudding:

  • 6 tablespoons chia seeds
  • cup of milk (regular or nondairy)
  • 1/2 cup plain yogurt (regular or nut-based)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Sautéed Apples

  • 2 Fuji apples, peeled and diced
  • 1 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon


  1. To make the pudding; combine the chia seeds, milk, yogurt, maple syrup, vanilla and lemon juice in a bowl, mix well to combine. Transfer to an airtight container and refrigerate until set, at least 1 hour or up to 12 hours.
  2. To make the sautéed apples; melt the butter in a non-stick skillet over medium heat, add the maple syrup. When the mixture begins to bubble add the diced ap-ples and sauté until the apples have golden brown and caramelized, about 20-25 minutes. Turn off the heat and mix in the cinnamon. Set aside to cool slightly.
  3. Before serving, stir the chia pudding well then divide into individual serving dishes, top with warm sautéed apples and serve, or refrigerate until chilled if de-sired.

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