Strawberry Crumble Chia Pudding (Print Page)
Creamy chia layers with sweet strawberries and crispy oat topping for a satisfying wholesome treat.
# What You Need:
→ Chia Pudding
01 - 1¾ cups almond milk (or milk of choice)
02 - ¼ cup chia seeds
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract
→ Strawberry Layer
05 - 10.5 oz fresh strawberries, hulled and chopped
06 - 1–2 tablespoons maple syrup or honey, 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 maple syrup or honey
12 - ½ teaspoon ground cinnamon
13 - Pinch of salt
# Directions:
01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined. Let the mixture stand for 10 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until thickened to a pudding-like consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Lightly mash with a fork to release the natural juices. Set aside or refrigerate until ready to assemble.
03 - Preheat oven to 350°F. In a small bowl, mix together the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt until evenly coated. Spread the mixture onto a parchment-lined baking sheet and bake for 10–15 minutes, stirring halfway through, until golden and lightly crisp. Allow to cool completely before assembling.
04 - Layer the chia pudding, strawberry mixture, and oat crumble in serving glasses or jars, repeating to form 2–3 distinct layers. Finish with the crumble on top for a crunchy presentation.
05 - Serve immediately, or cover and refrigerate until ready to enjoy. Best consumed within 24 hours for optimal texture.
# Expert Tips:
01 -
- The contrast between silky pudding, jammy berries, and that buttery crumble will ruin plain breakfast for you forever.
- It looks like it took all morning but the active work is barely fifteen minutes, which feels like stealing.
02 -
- Skip the second whisk and you will find stubborn gelatinous clumps at the bottom of your bowl that no amount of stirring can fix.
- Cooling the crumble completely before layering was a lesson I learned after eating a lukewarm, structurally compromised jar that still tasted great but looked like a science experiment.
03 -
- Taste your strawberries before sweetening because peak season berries need barely any maple syrup, while off season ones might need the full amount plus an extra squeeze of lemon.
- Toasting the oats on their own for two minutes before adding the rest of the crumble ingredients deepens the nutty flavor in a way that makes people ask what your secret is.