Strawberry Chia Crumble Pudding (Printable)
Creamy chia set with sweet strawberries and toasted oat-almond crumble; great for breakfast or a light dessert.
# What You’ll Need:
→ Chia Pudding
01 - 1 ⅔ cups almond milk (or milk of choice)
02 - ¼ cup plus 1 tablespoon chia seeds
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract
→ Strawberry Layer
05 - 2 cups fresh strawberries, hulled and chopped
06 - 1–2 tablespoons maple syrup or honey (to taste)
07 - 1 teaspoon 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 fully 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 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 at room temperature or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F. In a small bowl, stir together the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt until evenly coated. Spread the mixture in a thin layer on a parchment-lined baking sheet. Bake for 10 to 15 minutes, stirring halfway through, until golden brown and lightly crisp. Let cool completely on the sheet.
04 - In serving glasses or jars, layer the chia pudding, strawberry mixture, and oat crumble. Repeat to create 2 to 3 layers, finishing with the crumble on top.
05 - Serve immediately, or cover and refrigerate until ready to enjoy.
# Expert Advice:
01 -
- The textures together are genuinely thrilling, creamy pudding, jammy fruit, and a crunch that surprises you with every spoonful.
- You can prep every component ahead and assemble when you are ready, which makes it effortless for entertaining or just surviving a busy week.
02 -
- The chia pudding will continue thickening in the fridge, so if it seems too firm after overnight chilling, simply stir in a splash more milk to loosen it.
- Wait until the crumble is completely cool before assembling or the heat will melt the coconut oil in the pudding layer and everything becomes a soupy mess.
03 -
- Make double the crumble and keep the extra in an airtight container because it is incredible sprinkled over yogurt, ice cream, or eaten straight from the jar by the handful.
- Mashing the strawberries with a fork instead of blending them gives you that perfect mix of saucy and chunky that makes each bite interesting.