Prep the apples. Core and dice 1–2 apples into small cubes. If you like them soft, sauté them in a pan with a splash of water, a drizzle of maple syrup, and a pinch of cinnamon for 3–5 minutes. For a fresh crunch, keep them raw and toss with a squeeze of lemon.

Mix the base. In a bowl or jar, whisk 1 cup plant milk, 3 tablespoons chia seeds, 1–2 teaspoons maple syrup, 1/2 teaspoon vanilla, 1/2–1 teaspoon cinnamon, and a small pinch of salt. Whisk well so no clumps form.

Let it thicken. Rest for 10 minutes, then whisk again to break up any settling seeds. Cover and refrigerate for at least 1–2 hours, or overnight for best texture.

Fold in the apples. Once the pudding is thick and creamy, stir in the apples. If you cooked them, let them cool before adding so the pudding doesn’t thin out.

Adjust sweetness and texture. Taste and add more maple syrup if needed. If it’s too thick, stir in a splash of plant milk. If it’s too loose, add 1 teaspoon more chia and rest 10–15 minutes.

Add toppings. Finish with chopped nuts, a swirl of almond butter, or a sprinkle of granola for crunch. A pinch of extra cinnamon on top makes it feel cozy.

Serve or pack. Eat right away or portion into jars for grab-and-go breakfasts.