Strawberry Crumble Chia Pudding (Print)

Layered creamy chia pudding with vibrant strawberry compote and golden oat crumble topping.

# What You 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 evenly 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 thick and gelatinous.
02 - Combine the sliced strawberries, lemon juice, and maple syrup in a small saucepan over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the strawberries break down and the juices reduce into a glossy, syrupy consistency. Remove from heat and let cool completely.
03 - Preheat the oven to 350°F. In a bowl, toss together the oats, chopped nuts, melted coconut oil, maple syrup, cinnamon, and salt until everything is well coated. Spread the mixture in an even layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring once halfway through, until golden brown and crisp. Set aside to cool completely.
04 - Spoon a layer of chilled chia pudding into the bottom of each serving glass or jar. Add a generous spoonful of strawberry compote, then sprinkle with oat crumble. Repeat the layers once more for a taller parfait, finishing with the crumble on top. Garnish with thinly sliced fresh strawberries.
05 - Serve immediately for the best crunch, or cover and refrigerate for up to 2 hours before serving. If storing longer, keep the crumble separate and add just before eating to preserve its crisp texture.

# Expert Tips:

01 -
  • The textures play off each other in the most satisfying way: creamy, syrupy, and crunchy all at once.
  • You can prep every component ahead and assemble in minutes whenever hunger strikes.
  • It looks effortlessly beautiful in a glass jar, which means zero plating stress when friends come over.
02 -
  • That second whisk after five minutes is non negotiable if you hate gummy clumps floating in your pudding.
  • Let the crumble cool completely on the sheet before touching it or it will crumble into soft crumbs instead of staying crunchy.
  • Add the crumble at the last possible moment if you are storing assembled jars, because overnight moisture turns it soft.
03 -
  • Taste your strawberries before sweetening the compote because peak season berries often need less maple than you think.
  • Double the crumble recipe and stash the extra in an airtight container to sprinkle over yogurt, ice cream, or morning oatmeal all week.

Go Back