Strawberry Crumble Chia Pudding (Print)

Layered chia pudding with strawberries and a toasted oat‑almond crumble—make ahead for breakfast or a light treat.

# What You Need:

→ Chia Pudding

01 - 1¾ cups almond milk (or preferred milk)
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 - 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

# How To Make It:

01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until thoroughly combined. Allow the mixture to 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 reaches a thick, creamy consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Gently mash the berries with a fork to release their natural juices while leaving some texture. Set aside or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F. In a small bowl, stir together the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt until evenly coated. Spread the mixture in a thin layer on a parchment-lined baking sheet. Bake for 10 to 15 minutes, stirring halfway through, until the crumble turns golden brown and lightly crisp. Allow to cool completely on the sheet.
04 - Layer the chia pudding, strawberry mixture, and oat crumble in serving glasses or jars. Repeat to build 2 to 3 layers, finishing with a generous sprinkle of crumble on top.
05 - Serve immediately for the best crunch, or cover and refrigerate for up to several hours before serving. The crumble will soften over time.

# Expert Tips:

01 -
  • It straddles the line between breakfast and dessert so well you can honestly serve it for either without anyone questioning you.
  • The textures together, creamy, jammy, and crunchy, make every spoonful feel like way more effort went into it than fifteen minutes of actual work.
02 -
  • Under-mixing the chia pudding before chilling creates a lumpy, unpleasant texture so whisk with conviction.
  • The crumble softens over time in the fridge so if you want that fresh crunch factor, store it separately and add it right before serving.
03 -
  • Taste your strawberries before sweetening them because peak summer berries might need barely any maple syrup at all.
  • Let the crumble cool completely before layering or the heat will melt the pudding into a mess.

Go Back