This easy apple chia pudding is packed with plant-based protein and just 6 ingredients! Perfect to meal prep for a quick breakfast or snack.

Why We Love This Apple Chia Pudding

High Protein (without protein powder): There are about 13 grams of plant-based protein per serving. It doesn’t sound like a ton, but if you add toppings or eat this chia pudding along with other foods, you could easily get 20-30 grams of protein in your meal. Or eat it as a light but satiating snack!
Meal Prep Friendly: This chia pudding will keep in the fridge for 4-5 days, so it’s perfect to meal prep for breakfast or snack throughout the week.
Quick and Easy: It’s also super quick and easy to make. Just blend everything together and place in the fridge to soak!

Key Ingredients

Chia Seeds ⟶ You need chia seeds for this. It will not work with other seeds, except maybe ground flaxseeds but the color will be very brown.
Silken Tofu ⟶ Instead of protein powder, this chia pudding gets its extra protein from tofu! Silken tofu makes the chia pudding more thick and creamy than chia pudding made with just milk.
Fresh Apple ⟶ Use sweet, juicy apples like Fuji or Honeycrisp. You could probably use applesauce, but I think the flavor is better with fresh apples.
Soy Milk ⟶ Adjust the amount of soy milk depending on how juicy your apple is and how soft your tofu is. You can use other milks, but I like soy milk for a little extra protein.
Lemon Juice ⟶ Just a little bit helps minimize oxidation of the apple, preventing the chia pudding from browning too much
Cinnamon ⟶ Cinnamon pairs deliciously with apple and gives the chia pudding an apple pie-like flavor. You can also use apple pie spice, or add a pinch of nutmeg, all spice, and/or ginger.

Tips for Success

Add a bit of acidity ⟶ Apples will oxidize and turn brown once exposed to air. Adding some lemon juice helps slow down this reaction, so your chia pudding doesn’t turn an appealing brown-ish color.

Soak for at least 1 hour ⟶ Chia seeds soak up liquid over time, creating a pudding-like consistency. The mixture won’t seem very thick at first, but give it time! It also makes the chia seeds easier to digest.

Use silken tofu, not firm ⟶ Firm tofu has more protein but won’t blend up as smoothly as silken tofu.

Use an immersion blender ⟶ This makes clean-up so much easier. You don’t have to worry about chia seeds getting stuck on your blender blades where you can’t see it.

Apple Chia Pudding FAQ

This apple chia pudding lasts 4-5 days in the fridge. Use fresh ingredients (not close to expiry, freshly opened soy milk) to make the chia pudding last as long as possible.

I love topping this apple chia pudding with my stewed apples! For extra fall flavor, you can add some toasted/candied walnuts or pecans, pumpkin granola, or just keep it simple and serve as-is.

Use a sweet, juicy apple like Fuji, Gala, Honeycrisp, Sweetango, etc. If you use a very tart apple like Granny Smith, you will probably want to add maple syrup to sweeten.

More Meal Prep Breakfasts

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:10

Soak Time:1

Servings: 3

Ingredients

16 oz silken tofu
1 large apple (about 200 grams) cored and chopped
2 tsp lemon juice
6 tbsp chia seeds
1 tsp cinnamon
½ cup soy milk
maple syrup to taste optional

Instructions

Blend: Add tofu, apples, lemon juice, chia seeds, cinnamon, and ¼ cup soy milk to a blender and blend until tofu is smooth.
Customize: Add more soy milk as needed to reach desired consistency. Taste and add maple syrup as desired.
Soak: Cover and refrigerate for at least 1 hour to thicken.

Nutrition Facts

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