Strawberry Crumble Chia Pudding (Printer-friendly)
Creamy chia layered with macerated strawberries and a crunchy oat-almond crumble, ideal for breakfast or a light dessert.
# What You Need:
→ Chia Pudding Base
01 - 1¾ cups unsweetened almond milk (or milk of choice)
02 - ¼ cup chia seeds
03 - 2 tablespoons pure maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
05 - 2 cups fresh strawberries, hulled and chopped
06 - 1–2 tablespoons pure maple syrup or honey, adjusted to taste
07 - 1 teaspoon fresh lemon juice
→ Crumble Topping
08 - ½ cup rolled oats (certified gluten-free if needed)
09 - ¼ cup almond flour
10 - 2 tablespoons coconut oil, melted
11 - 2 tablespoons pure maple syrup or honey
12 - ½ teaspoon ground cinnamon
13 - Pinch of fine sea salt
# How to Make It:
01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined. Let the mixture stand for 10 minutes, then whisk again vigorously to break up any clumps. Cover tightly and refrigerate for at least 2 hours or overnight until the pudding reaches a thick, gel-like consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Gently mash the berries with a fork to release their natural juices, creating a lightly macinated compote. Set aside or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F (180°C). In a small bowl, combine the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt, stirring until the mixture resembles a coarse, crumbly texture. Spread evenly on a parchment-lined baking sheet and bake for 10–15 minutes, stirring halfway through, until golden brown and lightly crisp. Allow to cool completely on the sheet.
04 - In clear glasses or mason jars, layer the chia pudding, strawberry mixture, and oat crumble, repeating to create 2–3 distinct layers. Finish with a generous sprinkle of crumble on top. Serve immediately or cover and refrigerate until ready to enjoy.
# Expert Tips:
01 -
- The textures play off each other beautifully, creamy pudding, jammy berries, and a crumble that snaps when you bite it.
- It feels indulgent but quietly nourishes you at the same time.
02 -
- That second whisk after ten minutes of resting is the difference between smooth pudding and a lumpy mess.
- Let the crumble cool completely before layering or it will steam the pudding layer into sadness.
03 -
- Taste your strawberries before sweetening them because peak season berries need barely any maple syrup at all.
- Toasting the oats dry in the pan for two minutes before mixing in the oil and syrup deepens the crumble flavor enormously.