Apple Chia Pudding
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 unappealing 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
More Meal Prep Breakfasts
- Protein Mango Chia Pudding
- Pumpkin Granola
- Basic Overnight Oats
- Vegan Zucchini Slice
- Mung Bean Frittata
- Vegan Vegetable Frittata
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!
Apple Chia Pudding
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.
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