Strawberry Crumble Chia Pudding (Printable Version)

Creamy chia layered with sweet strawberries and crispy oat topping

# What You'll Need:

→ Chia Pudding

01 - 1⅔ 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 - ¾ cup rolled oats (certified gluten-free if needed)
09 - ¼ cup chopped almonds or pecans
10 - 1½ tablespoons coconut oil, melted
11 - 1½ tablespoons maple syrup or honey
12 - ½ teaspoon ground cinnamon
13 - Pinch of fine sea salt

→ Garnish

14 - 2 to 3 fresh strawberries, thinly sliced

# How To Make It:

01 - In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup, 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 reaches a thick, creamy 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 liquid reduces into a glossy, 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, even layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring once halfway through, until the crumble is golden brown and crisp. Allow to cool completely on the pan.
04 - Spoon a layer of chia pudding into the bottom of each glass or jar. Add a generous spoonful of strawberry compote, followed by a sprinkling of oat crumble. Repeat the layers once more for a taller parfait, if desired. Finish with a few slices of fresh strawberry on top.
05 - Serve the parfaits immediately for the best crunch, or cover and refrigerate for up to several hours before serving. If preparing ahead, store the oat crumble separately and add it just before serving to preserve its crisp texture.

# Expert Suggestions:

01 -
  • The layers look gorgeous in a glass jar, and people always assume you spent way more time than you actually did.
  • It satisfies a sweet craving while still feeling light enough to eat for breakfast without regret.
02 -
  • If you skip the second whisk after five minutes, the chia seeds will clump into rubbery little balls that no amount of stirring later can fix.
  • Always let the crumble cool completely before layering, because warm oats on cold pudding creates condensation that turns your crunch into soggy disappointment.
03 -
  • Use a fork to whisk the chia mixture rather than a spoon because the tines break up clumps faster and more evenly.
  • Taste your strawberries before adding sweetener to the compote, since perfectly ripe fruit needs less sugar and the result tastes brighter.

Go Back