Strawberry Crumble Chia Pudding (Printable)

Layers of creamy chia, macerated strawberries, and a crunchy oat-almond crumble—make ahead for breakfast or snack.

# What You'll Need:

→ Chia Pudding Base

01 - 1 ¾ cups almond milk (or preferred milk)
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, adjusted 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 fine sea salt

# How to Make It:

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 at room temperature, 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, gel-like consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Lightly mash the berries with a fork to release their natural juices while leaving some chunks for texture. Set aside 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, even layer on a parchment-lined baking sheet. Bake for 10–15 minutes, stirring halfway through, until the crumble turns 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 generous spoonful of the strawberry mixture over the pudding, then sprinkle with oat crumble. Repeat to create 2–3 distinct layers, finishing with the crumble on top.
05 - Serve immediately for the best crunch texture, or cover and refrigerate for up to 4 hours before serving. The crumble will soften slightly if stored.

# Expert Tips:

01 -
  • The contrast of creamy pudding, jammy strawberries, and a buttery crumble feels like dessert but eats like a wholesome breakfast.
  • Everything can be prepped ahead, which means you wake up to something that feels almost too indulgent for a Tuesday morning.
02 -
  • If you do not whisk the chia mixture twice, once right away and once after resting, you will find unpleasant gelled clumps at the bottom of your bowl.
  • The crumble loses its crunch after a night in the fridge, so store it separately in an airtight container if you are prepping ahead.
03 -
  • Toast the crumble a minute longer than you think it needs, because the residual heat will keep it browning after it leaves the oven and you want that deep golden edge.
  • Always make extra crumble, because it disappears on its own faster than you expect and you will be grateful to have a reserve hidden in the pantry.

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