The pot lid rattles and you know dinner is almost ready. That sound always gets me thinking about what's bubbling inside this time. With this Apple Pie Chia Pudding, it’s kinda like dessert and breakfast had a tasty, cozy baby.
You remember the smell of cinnamon and apples warming up the kitchen. You sense that sweet pull, like the kind you get when you bite into the tender apples cooked just right in broth depth. This pudding’s gonna surprise you because it’s so simple yet packed with those fall vibes.
And you recall how you used to wait forever for chia pudding to set in the fridge. But now, the pressure cooker kind quick release gets it to the perfect texture, kinda creamy and thick but still light inside. It’s like getting that slow release of flavors without waiting all day.
The Real Reasons You Will Love This Method
- Quick release means no long sit times keeping you waiting.
- The tender pull on the cooked apples makes them melt in your mouth.
- Broth depth in the liquid mix brings out maximum flavor without extra fuss.
- Float valve keeps the pressure perfect so your pudding cooks evenly.
- The way oats crisp up during baking adds a perfect contrast in texture.
- Slow release while cooling down lets flavors mingle just right before you dig in.
- You get homemade apple pie feels without the pie crust hassle.
What Goes Into the Pot Today
- ½ cup chia seeds - these swell up and give you that pudding texture you love.
- 2 cups unsweetened almond milk - the base that keeps things creamy and light.
- 1 tablespoon maple syrup - gentle sweetness to balance the spices.
- 1 teaspoon vanilla extract - adds that warm scent you can't resist.
- 1 teaspoon cinnamon - the heart of apple pie flavor.
- 2 apples, diced - gotta have those soft, juicy bits in every spoonful.
- 1 teaspoon coconut oil - helps caramelize the apples real good.
- 1 tablespoon maple syrup (for apples) - syrupy glaze for the cooked apples.
- ¼ teaspoon nutmeg - just a pinch for extra depth.
- ½ cup rolled oats - for that crunchy crumble topping.
- 2 tablespoon almond butter - binds the crumble and adds richness.
- 1 tablespoon maple syrup (for crumble) - sweetens the oats and almond butter blend.
- ¼ teaspoon salt - helps bring all the flavors together.
Walking Through Every Single Move
First, in a mixing bowl, stir together the chia seeds, almond milk, maple syrup, vanilla extract, and cinnamon. You want it all mixed good, no clumps. Then set it in the fridge for at least four hours or overnight to soak up and gel up nicely.
Next, heat coconut oil in a skillet on medium. Toss in your diced apples with another spoon of maple syrup, cinnamon, and nutmeg. You’re gonna cook those apples for about 8–10 minutes till they’re soft and kinda caramelized. Smell that? Yeah, that’s what you want.
While that’s happening, preheat your oven to 3506F. Mix oats, almond butter, maple syrup, and salt for your crumble. Spread them out on a baking sheet, then bake 10–12 minutes till golden and crisp. That crumble adds a nice crunch later.
Now here’s the pressure cooker twist. Pour the chia mixture right into the pot and seal the lid, making sure the float valve’s sealed. Cook on high pressure for 2 minutes then do a quick release. Yep, that’s all.
Take the pot lid off and give the pudding a gentle stir. You’ll notice it’s chilled but thick with a creamy softness. Let it cool a bit, then scoop some pudding into your serving bowls or jars.
Add a generous layer of those caramelized apples on top. Follow that with your crispy oat crumble. You can drizzle a bit extra maple syrup if you wanna make it sweeter.
That’s it. Settle in and enjoy your apples and spices hugging creamy chia comfort.
Time Savers That Actually Work
- Prep the chia mix the night before so it’s ready to pressure cook the next day.
- Use pre-diced apples or peel and dice while the pudding chills in the fridge.
- Make the oat crumble while apples cook—multi-tasking saves you those extra minutes.
- Quick release on the cooker means you don’t gotta wait around and can jump right into layering.
That First Bite Moment
When you take your first spoonful, you notice how the warm spices wrap around the creamy pudding. It’s like a hug you didn’t know you needed. The tender pull from the apples? They just melt with a little tartness that cuts through the sweetness.
The oat crumble adds this perfect gritty crunch that keeps every bite interesting. You can almost taste the little bits of almond butter and maple syrup dancing with each textured mouthful. It feels kinda fancy but still homey.
Then the vanilla sneaks in, soft but noticeable. Each part works together like a cozy blanket on a chilly night. You’ll find yourself wanting to scoop up more before you even realize it.
How to Store This for Later
- In the fridge: Store in airtight containers or jars. The pudding will keep good for 4-5 days.
- Separate layers: Keep the crumble apart from pudding and apples if you want to hold the crunch longer. Add crumble just before serving.
- Freezing: You can freeze the pudding base but apples and crumble maybe lose their texture after thawing.
- Reheating: Warm the pudding gently in the microwave or on the stovetop. Add a splash of almond milk if it feels too thick.
Common Questions and Real Answers
- Can I use regular milk instead of almond milk? Yeah, you totally can. Regular or any milk you like works fine though almond milk keeps it light.
- What if I don’t have coconut oil? No worries, you can use butter or any neutral oil for cooking the apples.
- How long can I store this pudding? Keeps best in the fridge for about 4-5 days. After that, it might get a little off texture-wise.
- Can I make this vegan? You bet! Just check your maple syrup’s vegan status (usually is), and almond milk’s already plant-based.
- Why do I need to do quick release on the cooker? Quick release stops the cooking fast, so your chia texture stays perfect. Slow release here might overcook it.
- Any tips for chunkier apples? If you want apples chunkier and still tender, cut bigger pieces and cook less time but keep watch so they don’t stay raw.
Apple Pie Chia Pudding In The Pressure Cooker
Equipment
- 1 Mixing bowl
Ingredients
Main Ingredients
- ½ cup chia seeds
- 2 cups unsweetened almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 apples diced
- 1 teaspoon coconut oil
- 1 tablespoon maple syrup for apples
- ¼ teaspoon nutmeg
- ½ cup rolled oats
- 2 tablespoon almond butter
- 1 tablespoon maple syrup for crumble
- ¼ teaspoon salt
Instructions
Instructions
- Mix chia seeds, almond milk, maple syrup, vanilla, and cinnamon in a bowl. Chill for at least 4 hours or overnight.
- Heat coconut oil, add diced apples, maple syrup (for apples), cinnamon, and nutmeg. Cook for 8–10 minutes until soft and caramelized.
- Mix oats, almond butter, maple syrup (for crumble), and salt. Bake at 350°F for 10–12 minutes until golden and crispy.
- Pressure cook chia mixture for 2 minutes on high, quick release. Stir, cool, then layer pudding, apples, and crumble to serve.
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