Apple Dirty Chai Chia Pudding is a cozy, make-ahead breakfast that blends chai spices, cold brew concentrate, and sweet apples. Made with chia seeds, coconut milk, and oat milk (for a silky effect!) it’s packed with fiber, protein, and antioxidants to keep you fueled. Perfect for busy mornings or as a fall-inspired snack!
I have been OBSESSED with iced apple dirty chai’s from Starbucks this season. It’s the perfect energy boost, sweet treat, and reminder that it is actually fall even though it’s still 90° here in Texas. *sigh*
This chia pudding recipe was so fun to put together in an attempt to mimic the flavors of that drink! If you’re a fan of chai, you will love this! It’s aromatic, sweet, and full of flavor!
What ingredients are needed to prepare Apple Dirty Chai Chia Pudding?
Refer to recipe card for precise measurements.
- chia seeds
- coconut milk, oat milk, cold brew concentrate (I love this flavor from Starbucks!)
- maple syrup and vanilla extract
- spices: cinnamon, ground ginger, nutmeg, allspice, cloves, ground cardamom, apple pie spice
- an apple, a tablespoon of butter, and a pinch of salt
What equipment is necessary for preparing Apple Dirty Chai Chia Pudding?
I recommend a large bowl with an airtight lid, a good whisk, and these pretty airtight jars for this recipe!
You could easily store the prepared chia pudding in regular tupperware, but there’s something about those gorgeous glass jars that just make it feel like a fancy coffee shop breakfast treat!
You will also need a small frying pan for frying the apples.
How to Prepare Apple Dirty Chai Chia Pudding:
Refer to the recipe card for precise measurements.
In a large bowl, combine the chia seeds, coconut milk, oat milk, cold brew concentrate, maple syrup, and vanilla extract.
Whisk vigorously to combine and season with the cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and apple pie spice.
Cover with the airtight lid and place in the refrigerator for at least 3 hours, or overnight.
Peel and dice the apple, melt the butter in a small frying pan over medium heat, and add the apples. Season lightly with a sprinkle of cinnamon and a pinch of salt. Let the apples cook for a few minutes undisturbed to caramelize them and get a little bit of color. Toss a couple of times over a span of about 5 minutes. Let the apples cool completely.
Remove the chia pudding from the fridge and divide it into the jars. Top with the fried apples and enjoy!
Storage:
Chia pudding will keep in the fridge for up to 5 days, in an airtight container.
Ways to Customize Apple Dirty Chai Chia Pudding:
- If you’re not a fan of the coffee flavor with your chai, simply omit the cold brew concentrate. There is no need to add additional liquid in place of the concentrate.
- Swap out the recommended milks for almond, cashew, or the milk of your choice. (See recipe notes.)
- Top with shredded coconut or honey granola for added texture and crunch!
I hope you loved this Apple Dirty Chai Chia Pudding recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Apple Dirty Chai Chia Pudding
4
servings30
minutes40
minutes300
kcalApple Dirty Chai Chia Pudding combines chai spices, cold brew, and apples for a cozy, make-ahead breakfast packed with fiber and protein!
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Ingredients
1/4 cup chia seeds
3/4 cup coconut milk* (see notes)
1/2 cup oat milk* (see notes)
2 tbsp cold brew concentrate
2 tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves
1/8 tsp ground cardamom
2 tsp apple pie spice
1 apple, peeled and diced
1 tbsp unsalted butter
1/4 tsp salt
pinch cinnamon
Directions
- In a large bowl, combine the chia seeds, coconut milk, oat milk, cold brew concentrate, maple syrup, and vanilla extract.
- Whisk vigorously to combine and season with the cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and apple pie spice.
- Cover with the airtight lid and place in the refrigerator for at least 3 hours, or overnight.
- In the morning, peel and dice the apple, melt the butter in a small frying pan over medium heat, and add the apples.
- Season lightly with a sprinkle of cinnamon and a pinch of salt.
- Let the apples cook for a few minutes undisturbed to caramelize them and get a little bit of color. Toss a couple of times over a span of about 5 minutes.
- Let the apples cool completely.
- Remove the chia pudding from the fridge and divide it into the jars. Top with the fried apples and enjoy!
Notes
- I enjoy the blend of coconut milk and oat milk in this recipe because it creates a nice silky texture that is not too thick or too thin! If you prefer a thinner chia pudding, kick the coconut milk up to 1 cup and adjust the oat milk down to 1/4 cup. If you prefer a thicker chia pudding, reduce the coconut milk to 1/2 cup and go with 3/4 cup of oat milk. Your ratio, whichever your milk choice should be, should be about 1 1/4 cup of milk(s).
- This recipe will work just find whatever your preferred milk choice, you just want to aim for about 1 1/4 cup of liquid.
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