Name: Apple Pie Chia Pudding
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Ingredients: 2 cups plain greek yogurt (I use 0% Fage Greek⁣); 1 ¼ cups vanilla protein powder⁣; 1 ½ cups unsweetened almond milk ⁣; ½ cup chia seeds⁣; 2 teaspoons maple syrup⁣; 1 tablespoon vanilla extract ⁣; 1 large Honeycrisp apple (finely diced⁣); 2 teaspoons maple syrup ⁣; ½ teaspoon cinnamon ⁣; ½ cup powdered peanut butter⁣; ¼ cup water⁣

This High Protein Apple Pie Chia Pudding packs 41 grams of protein and 16 grams of fiber into every jar, and it tastes like apple pie for breakfast. A thick, creamy vanilla chia pudding gets topped with warm cinnamon maple apples and a peanut butter drizzle. Then it all sits in the fridge until you’re ready to grab it. Make one batch and you’ve got four breakfasts ready for the week!

Three glass jars of overnight oats topped with cooked apples and a gold spoon on a marble surface.

Friends, you’ve been asking me for more high protein, high fiber breakfasts, and I’VE GOT YOU. If you know me, you know I like to front-load my day with protein. When I don’t get enough in early, I’m scrambling to hit my goal by dinner. Having a breakfast with 41 grams of protein already waiting in the fridge makes the rest of the day SO much easier.

And this one had to taste like apple pie. Diced Honeycrisp apples get sautéed with maple syrup and cinnamon until they’re soft and warm and smell like the holidays. They go on top of a vanilla chia pudding made with Greek yogurt and protein powder, so the base is thick and rich. Add a drizzle of peanut butter and every spoonful tastes like dessert. I’m not mad about it.

It’s also about as low-effort as meal prep gets. Everything for the pudding goes into one bowl, the apples take less than 10 minutes on the stove, and the jars keep in the fridge for up to a week. I portion mine into jars so breakfast is already done before the week even starts.

The peanut butter drizzle is optional, but it’s what makes this taste like a finished dessert. Powdered peanut butter mixed with water gives you that nutty, salty finish with a lot less fat than regular peanut butter, plus a little bonus protein. The macros (41g protein • 38g carbs • 11g fat • 16g fiber) include the drizzle, so if you skip it your numbers will come in slightly different.

Overhead view of bowls containing ingredients for a recipe, including diced apples, ricotta, chia seeds, brown sugar, flour, spices, and a small pitcher of milk on a wooden cutting board. — *To make this, you’ll need Greek yogurt, vanilla protein powder, unsweetened almond milk, chia seeds, maple syrup, vanilla extract, honey crisp apples, cinnamon, powdered peanut butter, and water.*

Milk being poured from a glass pitcher into a bowl containing protein powder and chia seeds. — *To make this, you’ll need Greek yogurt, vanilla protein powder, unsweetened almond milk, chia seeds, maple syrup, vanilla extract, honey crisp apples, cinnamon, powdered peanut butter, and water.*

What You Need to Make This High Protein Chia Pudding

Greek Yogurt: Plain Greek yogurt is the creamy, protein-packed base of this pudding. I use 0% Fage, but any plain Greek yogurt works. Just know that 2% or whole milk yogurt will change the fat in the macros.
Vanilla Protein Powder: Vanilla protein powder adds a big chunk of the protein and does a lot of the sweetening. Every brand thickens a little differently, so if your pudding seems too stiff, whisk in an extra splash of almond milk.
Unsweetened Almond Milk: Almond milk thins everything out so the chia seeds have liquid to soak up. Any milk works here, or make your own!
Chia Seeds: Chia seeds are where most of the fiber comes from, and they’re what turns this into pudding. Stirring a second time after they sit for a few minutes keeps them from clumping.
Maple Syrup: It adds a warm, cozy sweetness without overpowering the cinnamon. Taste the pudding before portioning and add more if you like it sweeter.

Diced apples sautéed with cinnamon in a speckled skillet with a gold serving spoon. — Lightly coat a nonstick skillet with cooking spray and heat it over medium heat. Add the diced apple, cinnamon, and maple syrup, and sauté for 5 to 8 minutes, stirring occasionally, until the apple is tender. If the pan gets dry, add a splash of water. Take it off the heat and let the apples cool.

Vanilla Extract: A full tablespoon of vanilla might look like a lot, but it’s what makes the pudding taste like the inside of an apple pie. Use pure vanilla extract if you can for the best flavor.
Honeycrisp Apple: Honeycrisp apples are sweet, a little tart, and hold their shape when you sauté them. Dice it small so you get apple in every bite. Pink Lady or Fuji are good swaps if that’s what you have.
Cinnamon: Cinnamon is what gives the apples that apple pie flavor. Half a teaspoon is plenty for one large apple, but add a pinch more if you’re a cinnamon person.
Powdered Peanut Butter: Powdered peanut butter whisks together with water into a smooth, drizzly sauce. Add the water a teaspoon at a time until it’s thin enough to drizzle.
Cooking Spray: A light coat of cooking spray keeps the apples from sticking without adding much fat.

A spoon drips creamy brown sauce into a small glass bowl resting on a floral-patterned plate. — *For the optional peanut butter drizzle, mix the powdered peanut butter and water in a small bowl until smooth.*

A spoon drizzling nut butter onto a glass jar of chia seed pudding, next to a bowl of chopped apples and other jars of pudding. — *For the optional peanut butter drizzle, mix the powdered peanut butter and water in a small bowl until smooth.*

How to Make This Apple Pie Chia Pudding

Start with the chia pudding. Add the Greek yogurt, protein powder, almond milk, chia seeds, maple syrup, and vanilla extract to a large bowl and whisk until smooth and well combined. Let it sit for 5 to 10 minutes, then stir again to break up any clumps of chia. Set it aside.

While the pudding rests, make the apple topping. Lightly coat a nonstick skillet with cooking spray and heat it over medium heat. Add the diced apple, cinnamon, and maple syrup, and sauté for 5 to 8 minutes, stirring occasionally, until the apple is tender. If the pan gets dry, add a splash of water. Take it off the heat and let the apples cool.

A glass jar filled with creamy, speckled overnight oats topped with a layer of peanut butter and sautéed cinnamon apples. — *Top each one with the sautéed apples and a drizzle of peanut butter, if using.*

For the optional peanut butter drizzle, mix the powdered peanut butter and water in a small bowl until smooth. If it’s still too thick to drizzle, add more water a teaspoon at a time.

Finally, divide the chia pudding among 4 jars or bowls. Top each one with the sautéed apples and a drizzle of peanut butter, if using. Cover and refrigerate for up to one week. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!