Crock Pot Apple Crumble Breakfast Pudding

I just love this pudding and it’s crunchy cinnamon topping! It’s like having your breakfast oats, but without the heaviness of grains. Serve as a warm breakfast with a sprinkle of nuts or seeds a couple pieces of dried fruit, and a tall glass of almond milk!

Eating Style: Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free, Soy-free, Vegetarian

Prep Time:

Serves: 8

Ingredients

Pudding

  • 1 cup non-dairy milk
  • 2 cups water
  • 2 tablespoon raw honey (optional) – see note
  • 1/2 cup chia seeds
  • 2 tablespoon arrowroot powder – see note
  • 1 teaspoon ground cinnamon
  • pinch Himalayan rock salt
  • 5 large apples, sliced – do not peel!

Cinnamon Crunch Topping

  • 1/2 cup blanched almond flour
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/4 cup unsweetened apple sauce
  • 1 teaspoon pure vanilla extract

Instructions

  1. Mix milk, water, honey, chia, arrowroot, cinnamon and salt at the bottom of your 3 quart Crock-Pot.
  2. Layer sliced apples over top and do not combine.
  3. Mix the crumble topping together in a large bowl. Using your hands, spread it over top of the apples. Cook on low for 4 hours, or high for 2 hours (I like the results of the lower setting, but either one works).
  4. Turn off heat, unplug, and let sit, covered, for one hour.
  5. Top with raisins and walnuts and enjoy!

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Notes

Replace honey with maple syrup or omit to make vegan

If you don’t have arrowroot, no problem. I used it to thicken the pudding slightly so you could also probably use corn starch (non-paleo), potato starch (non-paleo), or tapioca starch.

Try adding your favorite protein powder to the mix to increase the protein content if required.

Nutrition Information Per Serving

  • Calories: 256
  • Calories from Fat: 88
  • Total Fat: 9.8
  • Saturated Fat: 1.5 g
  • Sodium: 375 mg
  • Carbs: 41.7 g
  • Dietary Fiber: 9.8 g
  • Net Carbs: 31.9 g
  • Sugars: 26.1 g
  • Protein: 5.1 g