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Add quinoa, milk, dates, vanilla paste, and chai spice to a saucepan and bring to a boil.
Reduce heat and cook, covered for 30 minutes.
Allow to cool while apples finish cooking, then once warm stir in 100g vanilla Coyo.
Add rolled oats, almond meal, chopped pecans, chia seeds, pepitas, sunflower seeds, hemp seeds, and salt to a bowl and mix.
Mix through the cashew butter and maple syrup until well combined.
Heat oven to 180°c.
Halve and core 3 apples/pears and arrange cut side up in a baking tray.
Divide crumble between each half and press gently into the fruit.
Add a splash of water to the tray and cover with a lid or foil.
Bake for 25 minutes.
Remove foil and bake another 15-20 minutes until golden and crunchy.
Serve on top of quinoa pudding with some Coyo and maple/honey if you like.
Divide into jars for an easy nutritious breakfast.