Strawberry Crumble Chia Pudding (Print Version)
Creamy chia layers meets juicy strawberries and crunchy oat topping for the perfect balanced dessert.
# What You Need:
→ Chia Pudding
01 - 1 2/3 cups unsweetened almond milk (or milk of choice)
02 - 5 tablespoons chia seeds
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract
→ Strawberry Layer
05 - 2 cups fresh strawberries, hulled and diced
06 - 1 tablespoon fresh lemon juice
07 - 1–2 tablespoons sugar or maple syrup (to taste)
→ Crumble Topping
08 - 2/3 cup gluten-free rolled oats
09 - 1/4 cup almond flour
10 - 2 tablespoons coconut oil or unsalted butter, melted
11 - 1 1/2 tablespoons maple syrup or honey
12 - Pinch of salt
# How To Make It:
01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until evenly combined. Let the mixture rest for 10 minutes, then whisk again vigorously to break up any clumps that may have formed.
02 - Cover the bowl and refrigerate for at least 3 hours, or preferably overnight, until the mixture thickens to a rich, pudding-like consistency.
03 - Combine the diced strawberries, lemon juice, and sugar or maple syrup in a bowl. Toss gently to coat and set aside to macerate while you prepare the crumble topping.
04 - Preheat the oven to 350°F. Line a small baking sheet with parchment paper.
05 - In a bowl, combine the gluten-free rolled oats, almond flour, melted coconut oil, maple syrup, and a pinch of salt. Mix until the texture becomes crumbly and evenly moistened. Spread the mixture in a thin layer across the prepared baking sheet.
06 - Bake for 12 to 15 minutes, stirring halfway through, until the crumble turns a deep golden brown. Remove from the oven and let it cool completely on the sheet.
07 - Layer the chilled chia pudding, macerated strawberries, and cooled crumble in serving glasses or jars. Repeat the layers as desired, finishing with a generous sprinkle of crumble on top.
08 - Serve immediately at room temperature, or return to the refrigerator and chill until ready to enjoy.
# Handy Tips:
01 -
- The textures play off each other beautifully: silky pudding, jammy berries, and a crumble that actually stays crunchy.
- It looks fancy enough for a dinner party but requires zero culinary training to pull off.
- Everything can be prepped ahead, so you are basically assembling dessert on autopilot when guests arrive.
02 -
- The first whisk is not enough. Chia seeds love to clump at the bottom, so that second whisk after ten minutes is the difference between silky pudding and a lumpy mess.
- Do not skip the full three hour chill. The pudding will look thick after one hour but will continue to improve in texture dramatically over the next two.
03 -
- Sprinkle the crumble on at the very last second if you want maximum crunch. Even an hour in the fridge softens it slightly, and that shattery texture is half the magic.
- Taste your strawberries before adding sugar. A truly ripe batch in June might need nothing more than the lemon juice, and oversweetening masks what makes them special.