Alright alright.
It’s feeling pretty fallish now so I guess I should just go with the flow and release summer from my fervent grasp.
So long bronze skin, juicy berries, sweet tomatoes, itty bitty bikinis, and sunlight…
Anywho.
I suppose some variety can be refreshing, especially when it comes to the food I stuff in my face–although no one or nothing will ever stop me from consuming peanut butter 24/7.
Ha.
So here we go with a bit of apple action in the form of chia pudding along with some very fall cinnamon and maple flavors.
This here could be considered breakfast, a snack, or even dessert since it is a bit decadent thanks to real deal canned coconut milk.
And if you’re in need of a fiber boost this recipe is also a great little number to get you going.
So all you have to do is whisk creamy canned coconut milk with pure maple syrup, ground cinnamon, vanilla extract, and a pinch of sea salt, then stir in those magical chia seeds. Once your pudding has reached a nice thiccc stage, toss cubed Honeycrisps with unrefined coconut oil, maple syrup, cinnamon, and sea salt before roasting to a tender, sweet perfection.
Layer your lush pudding with those apples along with nutty toasted almond slices then dig in!
A little extra syrup drizzle never hurt nobody…
P.S. The chia mixture will be very thick, so feel free to stir in toasted coconut almond milk right before serving to reach a prime consistency. Also add more maple syrup if you want a sweeter treat.
P.P.S. I couldn’t for the darn near life of me unscrew the lid on my coconut oil, so I had to make do with olive oil. Which was fine and all, but if you have coconut oil and can actually access the stuff, please do!
P.P.P.S. Creamy almond butter would also be a fine as heck layering component. You’re welcome.
Coconut Chia Pudding with Roasted Cinnamon Maple Apples & Almonds
Ingredients
Chia Pudding
- 1 1/3 cups room temperature canned coconut milk (use lite canned coconut milk for a lighter version)
- 1 tablespoon pure maple syrup (or more to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- Sea salt, to taste
- 5 tablespoons chia seeds
- Coconut almond milk blend (I use Califia); for thinning, if necessary
Roasted Apples
- 2 tablespoons melted unrefined coconut oil or extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1/4 teaspoon ground cinnamon
- Sea salt, to taste
- 2 cups diced apple (I used 1 medium Honeycrisp)
Toppings
- Toasted almond slices
- Pure maple syrup
Instructions
- For the pudding, in a medium bowl whisk the coconut milk, maple syrup, vanilla, cinnamon, and salt until well combined. Stir in the chia seeds then refrigerate for two hours or until the mixture is very thick. Thin with toasted coconut almond milk as needed before serving.
- For the apples, heat the oven to 425. In a medium bowl whisk the melted coconut oil, maple syrup, cinnamon, and salt until well combined. Toss the apples in the mixture, then spread the apples out on a parchment lined rimmed metal baking sheet. Roast for 10 minutes, flip, then roast another 10 minutes or until the apples are tender.
- For serving, layer the chia pudding with the roasted apples and toasted almonds. Drizzle with more maple syrup, if you wish.