Apple Pie Protein Chia Pudding

This Apple Pie Protein Chia Pudding is a fall breakfast dream! Made with healthy protein packed ingredients and this recipe is gluten-free and has 20g of protein per serving.

If you love apple pie, but maybe don’t want to bake an entire pie every time the craving hits, you need to make this apple pie protein chia pudding.

It has all of the cozy fall flavors I love about apple pie — cinnamon-spiced apples, maple syrup, vanilla and that little hint of buttery caramelization — but it’s made into an easy, make-ahead chia pudding that you can eat for breakfast, a snack, or honestly whenever you want something sweet.

And yes, we’re adding protein powder. Because if I’m making breakfast, I want it to actually keep me full. The combination of chia seeds, Greek yogurt and vanilla protein powder makes this pudding creamy and satisfying, while the warm apple topping makes it taste like something much more exciting than your average overnight chia pudding.

This is one of those recipes that feels a little bit indulgent but is incredibly simple to make. You basically blend the chia pudding, let it hang out in the fridge, quickly cook the apples, and then layer everything together.

It’s also one of my favorite kinds of recipes for busy mornings because you can make it the night before and have breakfast ready to grab straight from the fridge.

Why you’ll love this apple pie protein chia pudding

It tastes like apple pie. The cinnamon apples are the real star here. Cooking them with a little butter or coconut oil, maple syrup, cinnamon and salt makes them soft, caramelized and incredibly delicious.

It’s packed with protein. We’re using Greek yogurt and protein powder to give this chia pudding some serious staying power. If you don’t have protein powder or don’t want to use it, you can absolutely leave it out.

It’s an easy make-ahead breakfast. Chia pudding needs time to thicken, so I actually recommend making this the night before. Then all you have to do in the morning is add your apples and toppings.

It’s creamy, not gloopy. My favorite trick for chia pudding is blending it. Blending breaks everything down into a super creamy texture that feels much more like a pudding and less like you’re eating a cup of tiny seeds.

It’s customizable. Use almond milk, oat milk or whatever milk you love. Add granola, chopped pecans, extra cinnamon or even a little drizzle of maple syrup on top.

What you need to make it

You only need a handful of ingredients for the chia pudding itself.

Milk

Use whatever milk you have on hand. I usually use a non-dairy milk like almond or oat milk. Unsweetened is my preference since we’re adding maple syrup and vanilla protein powder, but use what you like.

Greek yogurt

Plain Greek yogurt makes the chia pudding extra creamy while adding protein. I recommend using a thicker Greek yogurt if you have it.

Chia seeds

Obviously! Chia seeds are what give this pudding its signature thick, pudding-like texture. They also make this breakfast super satisfying.

Vanilla protein powder

I love adding vanilla protein powder here because it makes the pudding taste sweeter and more dessert-like while adding protein. You can use your favorite brand.

And if you don’t have protein powder? No problem. Just leave it out. The recipe will still work.

Maple syrup + vanilla + cinnamon

These are the ingredients that make the chia pudding itself taste cozy and sweet. Cinnamon is especially important because we’re going for full apple pie energy here.

Apples

I like a crisp, sweet-tart apple for the topping. Dice it into small pieces so it cooks quickly and you get a little apple in every bite.

Butter or coconut oil

Just a teaspoon is enough to help the apples soften and caramelize. Either works, so use whichever you prefer.

How to make apple pie protein chia pudding

Blend the chia pudding

Add the milk, Greek yogurt, chia seeds, protein powder, vanilla, cinnamon, salt and maple syrup to a blender.

Blend until creamy and smooth.

Yes, we’re blending the chia seeds. I know some people love the texture of traditional chia pudding, but I personally love a creamy chia pudding situation. Blending makes such a difference here.

Pour the mixture into two jars or containers and refrigerate for at least 4 hours. Overnight is even better.

The chia seeds will absorb the liquid as they sit and turn the mixture into a thick, creamy pudding.

Make the cinnamon apples

While the chia pudding is chilling, make your apple topping.

Add the diced apple, butter or coconut oil, maple syrup, cinnamon and a pinch of salt to a skillet over medium heat.

Cook for about 5–7 minutes, stirring occasionally, until the apples are tender and starting to caramelize.

Your kitchen is going to smell like fall. You’re welcome.

You can let the apples cool completely and refrigerate them alongside the chia pudding, or spoon them over the pudding while they’re still warm. Both are delicious.

Assemble

When you’re ready to eat, spoon the chia pudding into jars or bowls and top generously with the cinnamon apples.

I love adding a little granola on top for crunch. Chopped pecans are also amazing if you want even more of that classic apple pie flavor.

And if you really want to lean into the dessert-for-breakfast situation, add another sprinkle of cinnamon and the tiniest drizzle of maple syrup.

Do you have to blend chia pudding?

No! You absolutely can make this without a blender.

If you prefer a more traditional chia pudding texture, simply whisk all of the ingredients together in a bowl or jar. Let it sit for about 10 minutes, stir again to prevent clumping, and then refrigerate.

That said, I really recommend blending this Apple Pie Protein Chia Pudding if you have a blender available. It creates a much smoother, creamier consistency and makes the recipe feel more like an actual pudding.

What kind of apples should I use?

Pretty much any apple you love will work.

I usually reach for a crisp apple that has a little sweetness and tartness. Honeycrisp, Pink Lady, Fuji, Gala and Granny Smith are all great options.

Granny Smith will give you a more tart apple pie flavor, while Honeycrisp or Gala will make the topping sweeter.

And don’t worry about peeling the apple. I usually leave the skin on because it’s easier and adds a little texture.

Just dice the apple into small pieces so it softens quickly in the skillet.

Can I make this ahead of time?

Yes, and I actually recommend it.

The chia pudding needs at least 4 hours to thicken, but making it the night before is the easiest way to enjoy it.

Prepare the chia pudding and store it covered in the refrigerator. You can also prepare the apples ahead of time and store them separately.

Then, when you’re ready for breakfast, simply assemble and add your toppings.

It’s perfect for meal prep because the recipe makes two servings, so you can make it Sunday night and have breakfast ready for the next couple of mornings.

How to store it

Store the chia pudding covered in the refrigerator.

If you are meal prepping, I recommend keeping the apple topping separate and adding it right before eating. This keeps the apples from getting too soft and lets you decide whether you want them warm or cold.

If the chia pudding becomes too thick after sitting in the refrigerator, don’t panic. Just stir in another splash of milk until it reaches your preferred consistency.

That’s one of the best things about chia pudding! It’s very forgiving.

Topping ideas

The cinnamon apples are obviously non-negotiable in my opinion, but there are so many ways to finish this off.

Try:

• Your favorite granola
• Chopped pecans
• Walnuts
• Extra cinnamon
• A drizzle of maple syrup
• Almond butter or peanut butter
• A spoonful of Greek yogurt
• Coconut flakes
• A sprinkle of hemp seeds

My personal favorite is warm cinnamon apples + crunchy granola + chopped pecans. It gives you creamy, soft, crunchy and caramelized in every bite.

A few tips for the best chia pudding

Don’t skip the chill time. The chia seeds need time to absorb the liquid and thicken the pudding. Give it at least 4 hours, but overnight is ideal.

Blend it really well. If you’re going the blended route, let the blender run until the mixture is completely creamy.

Adjust the consistency. Chia pudding thickens as it sits. If it’s too thick when you’re ready to eat, just stir in a splash of milk.

Don’t overcook the apples. You want them soft and caramelized but still holding their shape. Five to seven minutes should do it.

Taste as you go. Depending on the milk, protein powder and apples you use, you may want a little more or less maple syrup.

More cozy fall breakfast recipes

If you’re in your fall breakfast era, I have plenty more where this came from. Think warm cinnamon, apples, pumpkin and all of the cozy flavors we want this time of year — without making breakfast complicated.

Because that’s really what I want from breakfast: something delicious, satisfying and easy enough that I can actually make it on a weekday.

And this apple pie protein chia pudding checks every box.

It’s creamy, cinnamon-y, full of cozy apple pie flavor and has enough protein to keep breakfast feeling substantial. Make it the night before, grab a spoon in the morning and you’re good to go.

Basically, apple pie for breakfast, but make it practical.

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