Strawberry Crumble Chia Pudding (Printable Version)
Creamy chia pudding layered with macerated strawberries and crunchy oat crumble — light, sweet, and ready to chill.
# What You'll Need:
→ Chia Pudding
01 - 1¾ cups almond milk (or milk of choice)
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 - ⅓ 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 thoroughly combined. Let the mixture rest for 10 minutes, then whisk again to break up any clumps. Cover tightly and refrigerate for at least 2 hours or overnight until the pudding is thick and gelatinous.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Gently mash with a fork to release the natural juices and create a light syrup. Set aside at room temperature or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F (180°C). In a small bowl, combine the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Spread the mixture evenly onto a parchment-lined baking sheet. Bake for 10 to 15 minutes, stirring halfway through, until the crumble is golden brown and lightly crisp. Allow to cool completely on the sheet.
04 - In clear glasses or jars, spoon a layer of chia pudding followed by a layer of the macerated strawberry mixture and a sprinkle of the oat crumble. Repeat to build 2 to 3 layers, finishing with the crumble on top for a crunchy finish.
05 - Serve the parfaits immediately at room temperature or chill in the refrigerator until ready to enjoy.
# Expert Suggestions:
01 -
- The contrast of creamy, jammy, and crunchy in every single spoonful will ruin plain pudding for you forever.
- It looks like it took hours but honestly the oven does most of the bragging for you.
02 -
- That second whisk after ten minutes of resting is non negotiable unless you enjoy chewing through gelatinous lumps.
- Let the crumble cool completely on the baking sheet before layering, because warm crumble on cold pudding turns into a soggy disappointment.
03 -
- Make double the crumble and store the extra in a jar on your counter, because it disappears into yogurt, ice cream, and straight into your mouth by the handful.
- Overripe strawberries that look too sad for a fruit bowl are exactly what you want here, since mashing hides everything and concentrates all the sweetness.