1-Blend the Base: First, blend the yogurt, apple butter, date, miso paste, vanilla, cinnamon, cardamom, salt, and soy milk until smooth. This creates a flavorful mixture that’s the heart of the pudding. Make sure to whisk the chia seeds into this blended mix well to avoid clumps, then cover and refrigerate for at least one hour to let it set.

2-Preparing the Crumble and Apples: Next, for the crumble, pulse the oats, nuts, dates, and a pinch of salt in a food processor until crumbly. This adds a nice crunch to your layers. For the stewed apples, cook the diced apples with maple syrup, cinnamon, water (1/4 cup), and a pinch of salt over medium-low heat for 3-4 minutes until softened and the liquid mostly evaporates.

3-Assembling and Serving: Once everything is ready, layer the chia pudding, stewed apples, and crumble in jars or bowls for a visually appealing presentation. Serve with additional apple butter and maple syrup if desired to enhance the flavors. This recipe is ideal for meal prep, as the chia pudding can be stored refrigerated in airtight containers for 3-4 days, offering convenience for busy mornings. For more ideas on similar recipes, check out our guide to vegan smoothies on the blog.