Strawberry Crumble Chia Pudding (Print version)

Creamy chia layered with macerated strawberries and a crunchy oat-almond crumble, ideal for breakfast or a light dessert.

# What goes in:

→ 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 salt

# Cooking steps:

01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined. Let the mixture stand 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 creamy.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Lightly mash with a fork to release the natural juices and create a chunky compote. 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, stirring until the mixture resembles a coarse crumble. Spread evenly on a parchment-lined baking sheet and bake for 10–15 minutes, stirring halfway through, until golden brown and crisp. Let cool completely on the pan.
04 - In serving glasses or jars, layer the chia pudding, strawberry mixture, and oat crumble. Repeat to form 2–3 distinct layers in each glass, finishing with a generous sprinkle of crumble on top.
05 - Serve immediately for the crunchiest texture, or cover and refrigerate for up to several hours until ready to enjoy.

# Tips from flavorandfeast:

01 -
  • The textures collide in the best way: creamy pudding, jammy fruit, and a crunch that actually lasts overnight in the fridge.
  • It looks like something from a fancy cafe but comes together with zero special equipment and barely any active cooking.
02 -
  • If you forget the second whisk after ten minutes, you will end up with a layer of solid chia gel at the bottom of your bowl and watery liquid on top, and no amount of stirring later will fix it completely.
  • Let the crumble cool fully before assembling, because warm crumble on cold pudding creates condensation that turns your beautiful crunch into soggy oatmeal within minutes.
03 -
  • Use a jar with a tight lid and shake the chia pudding vigorously instead of whisking if you want a completely lump-free result with almost no effort.
  • Double the crumble recipe every single time, because it disappears on its own and stores for a week in a container on the counter.

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