Strawberry Crumble Chia Pudding (Printable)

Layers of chia pudding, sweet strawberries and a crunchy oat-almond crumble — a light, make-ahead breakfast or dessert.

# What You’ll Need:

→ Chia Pudding

01 - 1¾ cups almond milk (or any 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 lemon juice

→ Crumble Topping

08 - ½ cup rolled oats (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 vigorously to break up any clumps. Cover tightly and refrigerate for at least 2 hours or overnight until the pudding thickens to a creamy consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Use a fork to lightly mash the berries, releasing their natural juices. Set aside 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 10–15 minutes, stirring halfway through, until golden brown and lightly 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 the strawberry mixture, then sprinkle with oat crumble. Repeat to build 2–3 layers, finishing with the crumble on top.
05 - Serve immediately for the best crunch, or cover and refrigerate for up to 4 hours before serving.

# Expert Suggestions:

01 -
  • The textures play off each other beautifully: creamy pudding, jammy fruit, and a crumble that actually stays crunchy.
  • It works equally well as a make ahead breakfast or a dinner party dessert that requires zero last minute effort.
  • Everything assembles in glasses, which means impressive presentation with almost no skill required.
02 -
  • Whisking the chia mixture twice is non negotiable because once those seeds hydrate and clump, no amount of stirring will fix the lumpy texture.
  • Let the crumble cool completely before assembling, or the residual heat will melt the pudding layer and turn your beautiful parfait into a muddy mess.
03 -
  • Taste your strawberries before sweetening them because peak summer berries may need little to no added syrup at all.
  • Double the crumble recipe and keep the extra in a jar on your counter for sprinkling over yogurt, ice cream, or eating by the handful when no one is watching.

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