Strawberry Crumble Chia Pudding (Printer-friendly)

Creamy chia pudding meets sweet strawberry compote and crunchy oat topping for a delightful layered dessert.

# What You Need:

→ Chia Pudding

01 - 1⅔ cups unsweetened almond milk
02 - 4 tablespoons chia seeds
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract

→ Strawberry Compote

05 - 2 cups fresh strawberries, hulled and sliced
06 - 1 tablespoon fresh lemon juice
07 - 1 to 2 tablespoons maple syrup or honey

→ Oat Crumble

08 - ¾ cup rolled oats (certified gluten-free if needed)
09 - ¼ cup chopped almonds or pecans
10 - 1½ tablespoons coconut oil, melted
11 - 1½ tablespoons maple syrup or honey
12 - ½ teaspoon ground cinnamon
13 - Pinch of fine sea salt

→ Garnish

14 - 2 to 3 fresh strawberries, sliced

# How to Make It:

01 - In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined. Allow the mixture to rest for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until thickened to a creamy consistency.
02 - Combine the sliced strawberries, lemon juice, and maple syrup in a small saucepan. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the berries break down and the juices reduce into a syrupy consistency. Remove from heat and let cool completely.
03 - Preheat the oven to 350°F. In a bowl, combine the rolled oats, chopped nuts, melted coconut oil, maple syrup, ground cinnamon, and salt. Spread the mixture evenly on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring halfway through, until golden and crisp. Allow to cool completely on the sheet.
04 - Layer the chilled chia pudding, strawberry compote, and oat crumble in serving glasses or jars. Repeat the layers for a second tier if desired. Finish with fresh strawberry slices on top.
05 - Serve immediately, or cover and refrigerate until ready to enjoy. Add the oat crumble just before serving for maximum crunch.

# Expert Tips:

01 -
  • The textures play off each other like a symphony: creamy, jammy, and crunchy all in one bite.
  • It doubles as breakfast, snack, and dessert without changing a single thing.
  • Chilling time does all the heavy lifting for you while you go live your life.
02 -
  • That second whisk after five minutes is nonnegotiable if you want smooth pudding instead of lumpy soup.
  • Add the crumble right before serving or it will go soft and lose the crunch you baked it for.
03 -
  • If you want this fully vegan, stick with maple syrup throughout since honey is not plant based.
  • Certified gluten free oats are worth seeking out if you are serving someone with celiac, regular oats can carry hidden cross contamination.

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