Breakfast recipe · from the recipe book
Cinnamon Apple Pie Chia Pudding Jars
Creamy cinnamon chia pudding layered over soft, warm-spiced stewed apples and topped with juicy fresh berries and crunchy toasted walnuts.

- One pot
- 4 hr 20 min · 20 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- 31–45 g carbs
- Fiber 6 g+
- Sodium 600 mg or less
- Sat fat 4 g or less
- 500 calories or less
Ingredients
- 2 medium360 gApplecut into small dice
- ¼ cup60 gWater
- 2 tsp10 gLemon juice
- 2 tsp5 gGround cinnamon
- 2¼ cups (530 ml)600 gAlmond milk, unsweetened
- 1 container (6 oz)170 gPlain Greek yogurt, nonfat
- 3 oz80 gChia seeds
- 2 tbsp40 gMaple syrup
- 1¼ tsp5 gVanilla extract
- ⅛ tsp1 gSalt
- 1 cup150 gBlueberries
- 1 cup120 gRaspberries
- ¼ cup chopped30 gWalnutschopped
Steps
- Dice the apple and chop the walnuts before you start.
- In a medium pot over medium heat, toast the walnuts for 3 to 4 minutes, stirring, until fragrant; tip them onto a plate to cool.
- In the same pot, combine the apple, water, lemon juice and half of the cinnamon. Cover and simmer over medium-low heat for 8 to 10 minutes, stirring now and then, until the apple is tender and the liquid is syrupy. Remove from the heat and let cool for 10 minutes.
- In a large bowl, whisk the almond milk, Greek yogurt, maple syrup, vanilla, salt and the remaining half of the cinnamon until smooth.
- Add the chia seeds to the bowl and whisk them into the milk mixture. Let stand 5 minutes, then whisk again to break up any clumps of chia seeds.
- Divide the cooled apples among 4 jars or bowls, then spoon the chia seed mixture evenly over the apples.
- Cover and chill for at least 4 hours or overnight, until thick and spoonable.
- Just before serving, rinse the blueberries and raspberries, pat them dry, and top each jar with the blueberries, raspberries and toasted walnuts.
Contains: Milk, Tree nuts.
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Saved in the Every Helping recipe book on October 24, 2026.
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