Strawberry Crumble Chia Pudding (Printable version)
Layered chia pudding with sweet strawberries and toasted oat-almond crumble for a light, fruity breakfast or dessert.
# What You'll Need:
→ Chia Pudding
01 - 1 ¾ 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 - 2 cups 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 (gluten-free certified, 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 vigorously to break up any clumps. Cover tightly and refrigerate for at least 2 hours or overnight until the pudding reaches a thick, creamy consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Lightly mash the berries with a fork to release their juices and create a rustic, saucy texture. Set aside at room temperature or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F (180°C). 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 10–15 minutes, stirring halfway through, until the crumble is golden brown and lightly crisp. Allow to cool completely on the sheet.
04 - In serving glasses or jars, begin layering with a generous spoonful of chia pudding, followed by the strawberry mixture and a sprinkle of oat crumble. Repeat to build 2–3 layers, finishing with the crumble on top for a satisfying crunch.
05 - Serve the parfaits immediately for the best texture contrast, or cover and refrigerate for up to 24 hours before serving. The crumble will soften slightly over time.
# Expert advice:
01 -
- Three distinct textures, creamy pudding, saucy berries, and crunchy crumble, make every spoonful interesting and worth savoring.
- The entire thing comes together with zero cooking skills required and can wait patiently in the fridge until you are ready.
02 -
- That ten minute rest before the second whisk is not optional, skip it and you will be chasing chia clumps around the bowl for the next hour.
- The crumble will soften considerably if it sits in the fridge overnight on top of the pudding, so store it separately if you want to maintain maximum crunch.
03 -
- If your chia pudding ends up too thin after chilling, stir in another tablespoon of seeds and wait thirty minutes for it to firm up perfectly.
- Toasting the oats dry in a skillet for two minutes before making the crumble adds a depth of nutty flavor that makes people ask what your secret is.