Strawberry Crumble Chia Pudding (Printable)
Creamy chia layers with sweet strawberries and crispy oat topping for a satisfying treat.
# What You'll Need:
→ Chia Pudding
01 - 1⅔ cups unsweetened almond milk
02 - 4 tbsp chia seeds
03 - 2 tbsp maple syrup or honey
04 - 1 tsp vanilla extract
→ Strawberry Compote
05 - 2 cups fresh strawberries, hulled and sliced
06 - 1 tbsp lemon juice
07 - 1-2 tbsp maple syrup or honey
→ Oat Crumble
08 - ¾ cup rolled oats (gluten-free if needed)
09 - ¼ cup chopped almonds or pecans
10 - 1½ tbsp coconut oil, melted
11 - 1½ tbsp maple syrup or honey
12 - ½ tsp ground cinnamon
13 - Pinch of salt
→ Garnish
14 - 2-3 fresh strawberries, sliced (optional)
# How to Make It:
01 - In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup or honey, and vanilla extract until fully combined. Let the mixture rest for 5 minutes, then whisk again 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 hulled and sliced strawberries, lemon juice, and maple syrup or honey in a small saucepan. Place over medium heat and cook for 6 to 8 minutes, stirring occasionally, until the strawberries break down and the liquid reduces to a glossy, syrupy consistency. Remove from heat and let cool completely.
03 - Preheat the oven to 350°F. In a bowl, toss together the rolled oats, chopped almonds or pecans, melted coconut oil, maple syrup or honey, ground cinnamon, and a pinch of salt until evenly coated. Spread the mixture in a thin, even layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring halfway through, until the crumble turns golden brown and crisp. Set aside to cool completely.
04 - In serving glasses or jars, spoon a layer of chia pudding into the bottom. Add a generous spoonful of strawberry compote, followed by a sprinkling of oat crumble. Repeat the layers for a second tier if desired, finishing with a few slices of fresh strawberry on top.
05 - Serve immediately for the best texture contrast, or cover and refrigerate until ready to enjoy. If storing ahead, keep the crumble separate and add just before serving to maintain its crunch.
# Expert Tips:
01 -
- Three distinct textures in one spoonful: creamy, jammy, and crunchier than you expect from such a simple crumble.
- It looks like something from a cafe display case but comes together with zero special equipment and mostly pantry staples.
- The chia pudding base is endlessly adaptable once you master the ratio, so you will find yourself making it year round with whatever fruit is peaking.
02 -
- Skip the second whisk and you will find a solid puck of chia gel at the bottom of your bowl, a mistake I made twice before learning my lesson.
- The crumble loses its crunch after about six hours in the fridge, so store it separately and sprinkle it on right before eating if you are prepping ahead.
03 -
- A pinch of salt in the crumble is not optional because it makes the maple syrup taste twice as sweet and the oats taste twice as toasty.
- Let the compote cool completely before layering or you will end up with a warm, blurry mess instead of those clean, beautiful stripes you see in the jar.