Overnight Coconut Chia Pudding With Cinnamon Sautéed Apples

This coconut chia pudding is made using seasonal ingredients and is filled with warm, cozy flavors perfect for a feel good morning breakfast. 


When it comes to breakfast, I am such a creature of habit. Usually, you can find me with my morning yogurt (I love the lactose free organic brand Green Valley Organics), or some avocado toast and an over easy egg. I swear I could rotate these two options almost all year long, with the exception of summer when my smoothie game goes into high-gear. 

But I know that for some people, even the process of making a smoothie or an egg can feel overwhelming in the morning, especially if you are a busy mom trying to get small children out the door for school, or anyone else with a long-commute, and a busy morning. 


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So with the busy morning folks in mind, I wanted to come up with a new, creative recipe that could be made using seasonal ingredients and would be both satisfying, and quick to come together.

While I know that chia puddings are nothing new, this recipe combines all the warm and cozy flavors of oatmeal, with the creamy taste of coconut to make an absolutely delicious, and satisfying morning breakfast that can be made ahead of time, which means that you can grab it and go if need be. 



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What I love so much about chia seeds is that they pack a big punch for this small package. They are loaded with fiber, and absorb the water content of the liquid they are added too, meaning that they become more voluminous and really help to both fill you up and support a healthy digestive system. 

When you add them to the coconut milk in this chia pudding they create a delicious, voluminous pudding that is sure to keep you feeling full all morning long. 


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Helpful Tips

When you are sautéing the apples I recommend peeling both of your apples, chopping them into small bite-size pieces, and then placing them in a sautée pan with about 3 tablespoons of water. Using a spatula keep mixing the apples, and add water each time there is none remaining in the pan. Typically I will add more water 3 times before the apples have cooked down enough where they are ready to serve/store. 

For the coconut chia pudding, I highly recommend using Thai Kitchen's full-fat canned coconut milk, or Trader Joes brand. Alternatively, you can also use a low-fat coconut milk but you wont achieve as creamy of a chia pudding, and I would argue that without the fat this breakfast most likely won't be as satisfying. 


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Overnight Coconut Chia Pudding With Cinnamon Sautéed Apples


Ingredients

  • 1/4 Cup Chia Seeds
  • 1 Cup Full-Fat Coconut Milk
  • 1 Teaspoon Vanilla
  • 2 Apples
  • 2 Teaspoons Cinnamon
  • 1/2 Teaspoon Cardamom
  • 1/2 Teaspoon Allspice
  • Optional: 2 Teaspoons honey

Methods

  • In a bowl or mason jar, combine chia seeds, coconut milk, and vanilla.
  • Stir well and place the refrigerator overnight.
  • Next, wash, peel, and chop your apples.
  • Taking a medium sauté pan place your apples in the pan with 1/4 cup water, and cinnamon. 
  • Allow your apples to cook over medium heat for roughly 10 minutes until they are soft. Note you will have to add more water to the pan 2-3 times as the water will soak up/evaporate. 
  • Once cooked, remove your apples from the stove and store them in the refrigerator for the morning. You can choose to reheat them or serve them over the pudding cooled.
  • After the chia pudding has sat overnight, top the pudding with apples, and honey if desired.