Is anyone else stuck in that weird, limbo period between Christmas and New Year?
You know, the one where you’re not sure what day of the week or even time it is. All you want to do is lounge around in PJs or sleep. And you don’t have a clue whether to resume normal eating, or devour every chocolate in sight!
Over the last few days, my food and life have been a little confused. I honestly have no idea what day it is today, and my diet sees me veer between healthy lunch and breakfast, and then a huge chocolate fest come evening!
Anyway. This Vanilla Chia Pudding With Caramelised Apples and Ginger Crumble is my latest addiction.
For me, there are very few combinations which beat apple, cinnamon and ginger. Together, they’re like fish and chips, chocolate and peanut butter, salt and caramel, maple syrup and french toast…you get the idea!
Together, they make for the most dreamy breakfast. Perfect with a fibre and omega-3 packed vanilla chia pudding, which just so happens to be one of my favourite breakfasts of all time!
I love the combination of flavours in this pudding / breakfast, while the different textures from the crumble and apples add another dimension to classic chia pudding.
If you’re looking for a healthy, yet still slightly indulgent breakfast, then this will take you well into the New Year and beyond! Healthy, but with a decadent twist, although you can add as little or as much sugar as you like! Plus, an easy recipe to follow if you’re trying out Veganuary.
Are there any recipes you’d like to see this year? More savoury? More desserts or breakfasts? Let me know what you’d like to see by commenting below!
Have a wonderful New Year,
Vanilla Chia Pudding With Caramelised Apples & Ginger Crumble
- Serves 2-4
- For the chia pudding –
- 1/2 cup chia seeds
- 2 cups oat milk
- 1 tsp – 1 tbsp maple syrup (optional – I omit)
- Pinch cinnamon (optional)
- For the caramelised apples –
- 3 apples (I used Jazz apples), cored
- 2 tbsp butter, vegan or otherwise, or coconut oil
- 1 tbsp coconut sugar (I used Coconut Merchant)
- 1/2-1 tsp cinnamon (to taste)
- Handful chopped pecans
- For the ginger crumble –
- 3/4 cup ground almonds
- 4.5 tbsp oats
- 1 tbsp maple syrup
- 1 tbsp vegan butter or coconut oil, softened
- 1/4 tsp – 1 tsp ginger powder (to taste – I like a lot!)
- To serve: pomegranate seeds, berries (optional)
- Start by making your chia pudding the night before. Blend the chia seeds with the milk, syrup and vanilla paste until creamy. Pour into a bowl or individual dishes, and stir after fifteen minutes or so. Place in the fridge to thicken overnight.
- Preheat your oven to 180C. Next, make your crumble by combining the ingredients together with your fingers until they form a crumbly mix. Place on a lined baking tray and bake for 8-12 minutes, or until golden and slightly crisp.
- In the morning, heat your butter for the caramelised apples in a pan until melted. Add the apples and cook, stirring often, until softened (around five minutes). Stir in the remaining ingredients and heat for a further few minutes.
- Serve the puddings topped with spoonfuls of warm caramelised apples and ginger crumble, then scatter over any toppings and enjoy!