Strawberry Crumble Chia Pudding (Printable)
Creamy chia layered with sweet strawberries and crunchy oat crumble for a satisfying treat.
# What You’ll Need:
→ Chia Pudding
01 - 1 2/3 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 - 3/4 cup rolled oats (certified gluten-free if needed)
09 - 1/4 cup chopped almonds or pecans
10 - 1 1/2 tablespoons coconut oil, melted
11 - 1 1/2 tablespoons maple syrup or honey
12 - 1/2 teaspoon ground cinnamon
13 - Pinch of salt
→ Garnish
14 - 2 to 3 fresh strawberries, sliced (optional)
# Directions:
01 - In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined. Let the mixture 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 pudding consistency.
02 - Combine the sliced strawberries, lemon juice, and maple syrup in a small saucepan set over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the strawberries break down and the juices reduce into a syrupy sauce. Remove from heat and let cool completely.
03 - Preheat the oven to 350°F. In a bowl, toss together the rolled oats, chopped nuts, melted coconut oil, maple syrup, ground cinnamon, and salt until evenly coated. Spread the mixture in a thin layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring halfway through, until golden brown and crisp. Allow to cool completely on the sheet.
04 - Spoon a layer of chia pudding into the bottom of each serving glass or jar. Add a layer of strawberry compote, followed by a sprinkle of oat crumble. 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. For the best texture, add the oat crumble just before serving to maintain its crunch.
# Expert Suggestions:
01 -
- The textures play off each other beautifully: silky pudding, jammy fruit, and a crumble that actually stays crisp.
- It is nearly impossible to mess this up, even if you are half asleep and working by fridge light.
02 -
- The chia pudding will look too thin at first, but trust the process and it thickens dramatically after a couple of hours.
- Adding the crumble too early turns it soft and cakey, which is edible but defeats the whole point.
03 -
- A second whisk after five minutes of resting is the single best thing you can do for the texture of chia pudding.
- Double the crumble recipe and stash the extra in a jar for sprinkling over yogurt, ice cream, or eating by the handful when no one is looking.