Easy Pumpkin Chia Pudding paired with quick sautéed apples for a nutritious fall breakfast, snack, or dessert. Perfect for meal prep and busy workweek fuel!
Friday!
I always feel like I have a little more headspace heading into the weekend, you know?
Twice this week I woke up thinking it was Friday and felt totally snubbed by the calendar when it was, in fact, Wednesday and Thursday.
Nothing against Wednesday and Thursday, but I’m really excited about this weekend in particular because Dan and Harper and I are finally going pumpkin and apple picking!
Both of which take center stage in today’s recipe…
I shared these Pumpkin Chia Pudding Parfait Cups with Sautéed Apples on Instagram a few weeks back and asked if anyone was interested in the recipe for this easy Pumpkin Chia Pudding.
The answer was a resounding yes!
I’m so glad you guys aren’t tired of my pumpkin and apple recipes! (yet!)
If you were waiting for an excuse to make your own pumpkin apple butter, take this as the opportunity!
I lightly sweetened my pumpkin chia pudding with my Low Sugar Pumpkin Apple Butter!
Ever since I filled two giant Weck jars full of the stuff I’ve been putting it in anything and everything I can, including, but not limited to, pumpkin chia pudding.
If you’re looking for a quick sweetener and don’t have time to make your own pumpkin apple butter, try subbing a store bought pumpkin or apple butter instead (refined sugar free, if possible!), or sub maple syrup, honey, or coconut sugar.
I went through astage in college where I was obsessed with warmed apples.
Short on kitchen time and motivation, I didn’t have the patience to bake my apples in the oven so I sprinkled them with cinnamon and a drizzle of maple syrup (or was it honey?) and microwaved the slices until the whole kitchen smelled like apple pie and the apples were tender and steaming.
I took the bowl of “quick baked” apples up to room and ate steaming slices while flipping through Art History textbooks. 
I wish I’d had the recipe for these super easy sautéed apples back then.
They comes together on the stovetop in under ten minutes and taste like apple pie filling.
If you want your sautéed apples a little sweeter, try drizzling them with honey or maple syrup before heating, but I found that the natural sweetness of the apple was enough for me.
Bookmark this method of sautéing apples and try adding it as a compote for oatmeal, pancakes, toast, yogurt, or desserts.
I layered my Pumpkin Chia Pudding Parfait Cups with Sauteed Apples with yogurt, apple chips, peanut butter, and granola, but you can choose whatever layers your heart desires or serve it plain.
Some other great additions are dried fruit, nuts, cacao nibs, or seeds.
Enjoy these Pumpkin Chia Pudding Parfait Cups with Sautéed Apples as a fun fall breakfast, snack, or dessert.
I like to prep my chia pudding on Sundays and enjoy it in layered parfaits during the week.
If the day is extra chilly, try warming up the pumpkin chia pudding on the stove top or microwave before serving for a soothing treat.
If you make these Pumpkin Chia Pudding Parfait Cups with Sautéed Apples, let me know!
I’d love to see how you layered yours cups!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more fun snack ideas, check out my Low Sugar Pumpkin Apple Butter and Oil Free Roasted Red Pepper Hummus.
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XO Lauren
Pumpkin Chia Pudding Parfait Cups with Sauteed Apples
- Total Time: 4 hours
- Yield: 3 servings
- Diet: Vegan
Description
Easy Pumpkin Chia Pudding paired with quick sautéed apples for a nutritious fall breakfast, snack, or dessert. Perfect for meal prep and busy workweek fuel!
Ingredients
- 1/4 cup white chia seeds
- 1 cup pumpkin puree
- 1 1/4 cup unsweetened almond milk
- 2 heaping TBSP Low Sugar Pumpkin Apple Butter (If you don’t want to make your own, use store-bought or sub 1 TBSP maple syrup or sweetener of choice)
- 1/2 tsp pumpkin pie spice
- 1 apple, cored and diced
- avocado oil spray
- 1/2 tsp cinnamon
For serving
- 1 cup almond, cashew, or coconut milk yogurt, plain unsweetened (I like this kind!)
- 1 cup apple chips and/or granola
- 3 TBSP peanut butter
Instructions
- To make your pumpkin chia pudding, add the chia seeds, pumpkin puree, unsweetened almond milk, pumpkin apple butter, and pumpkin pie spice in a large bowl and whisk with a fork until well combined. Allow it to sit in the fridge for 4 hours, or overnight, so the pudding thickens.
- Spray a large skillet with avocado oil and heat over medium-high heat. One the pan is hot, add the diced apple and sprinkle them with cinnamon. Sauté the apples for 8-10 minutes, stirring them frequently, until the apple cubes are soft and fragrant. It should look a bit like apple pie filling!
- To assemble the Pumpkin Chia Pudding Parfait Cups with Sautéed Apples, layer the pumpkin chia pudding with desired toppings until pudding is gone. Makes ~3 parfait cups. I layered my chia pudding with almond milk yogurt, peanut butter, sautéed apples, and apple chips.
- Store leftover pumpkin chia pudding and sautéed apples separately in the fridge for 3-5 days.
- Prep Time: 4 hours
- Cook Time: 0 mins
- Category: Breakfast, Snack
- Method: No-Bake
- Cuisine: Gluten-Free, Oil-Free, Refined Sugar-Free
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