I used to pride myself when I was little on being the best person to make the apple pie for the holidays. My family always re assured me it was the best they ever had which I believe was the beginning to my confidence with cooking. Apple pie will always have a sweet spot in my heart and lets be real, caramelized sweet in season apples covered in spices are IT! When fall hits, it’s my go-to! So here we are, a few weeks into fall and i’m already figuring out all the ways I can put sweet apples into food.

This is a perfect place for those apples. First thing in the morning getting what tastes like dessert but feels like a really satisfying yet light breakfast. The chia is sweetened with sweet potato nectar but if you can’t find that, just use maple syrup instead!

Makes 3-4 chia puddings depending on how much you stack them!

The Goods:

For the apples:

  • 2 granny smith or honey crisp apples, cored and chopped

  • 1 tsp melted coconut oil

  • 1 tsp cinnamon

  • 1/2 tsp cardamom

  • 1/4 tsp nutmeg

  • 2 tbsp maple syrup

For the chia pudding:

  • 1/3 cup chia seeds

  • 1 1/2 cup nut or oak milk

  • 2-3 tbsp sweet potato nectar

  • 1 lemon, juiced

  • 1 tsp cinnamon

For the toppings:

  • chopped pecans

  • coconut yogurt

  • raspberries

  • amaranth

  • cinnamon


The Method:

For the apples:

  1. Preheat oven to 350.

  2. On a parchment lined sheet pan add the apples.

  3. Add the rest of the ingredients over the top and toss well so everything is coated.

  4. Cook for 15-20 minutes and cool completely before adding to chia pudding.

For the chia pudding:

  1. Add all ingredients to a quart size mason jar and mix really well.

  2. Let chill out in refrigerator for about 30 minutes. Mix a few times in-between so that you don’t get any clumps in there.

Put it all together:

Layer each jar as you wish! I love to add raspberries or pomegranates for color and that bright flavor. Seal tightly and store in the refrigerator.