Strawberry Crumble Chia Pudding (Printable)

Creamy almond-chia base layered with macerated strawberries and a crisp oat-almond crumble — light, gluten-free treat.

# What You’ll Need:

→ Chia Pudding

01 - 1 ¾ 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 to 2 tablespoons maple syrup or honey, adjusted to taste
07 - 1 teaspoon fresh lemon juice

→ Crumble Topping

08 - ½ cup rolled oats, 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 salt

# Steps:

01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined. Allow the mixture to rest for 10 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until the pudding thickens to a creamy 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. Set aside or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F. 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 and bake for 10 to 15 minutes, stirring halfway through, until golden brown and lightly crisp. Let cool completely before using.
04 - Layer the chia pudding, strawberry mixture, and oat crumble in serving glasses or jars. Repeat to form 2 to 3 layers, finishing with the crumble on top.
05 - Serve immediately, or cover and refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • It straddles the line between breakfast and dessert so well you can serve it at either without anyone questioning you.
  • The crumble stays crunchy for hours in the fridge, which means you can prep everything in advance and still impress.
  • Every layer brings something different: creamy, jammy, and crunchy all at once.
02 -
  • If you underwhisk the chia seeds at the start you will find unpleasant gelatinous lumps no amount of stirring can fix later.
  • Letting the crumble cool completely on the baking sheet is critical because it continues to crisp as it sits.
  • Making this vegan is straightforward: just use maple syrup instead of honey and stick with plant based milk.
03 -
  • Salty crumble is better than sweet crumble, so be generous with that pinch and do not second guess it.
  • Mashing the strawberries with a fork instead of a blender preserves those satisfying chunks that make each spoonful interesting.

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