Strawberry Crumble Chia Pudding (Printable)
Luscious layers of creamy chia, fresh strawberries, and crunchy oat topping
# What You'll Need:
→ Chia Pudding
01 - 1⅔ cups unsweetened almond milk (or milk of choice)
02 - 5 tablespoons chia seeds
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract
→ Strawberry Layer
05 - 2 cups fresh strawberries, hulled and diced
06 - 1 tablespoon fresh lemon juice
07 - 1–2 tablespoons sugar or maple syrup, adjusted to taste
→ Crumble Topping
08 - ⅔ cup gluten-free rolled oats
09 - ¼ cup almond flour
10 - 2 tablespoons coconut oil or unsalted butter, melted
11 - 1½ tablespoons maple syrup or honey
12 - 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 well combined. Let the mixture rest for 10 minutes, then whisk vigorously a second time to break up any clumps that have begun forming.
02 - Cover the bowl tightly and refrigerate for at least 3 hours or overnight, allowing the chia seeds to fully absorb the liquid and thicken into a creamy pudding consistency.
03 - Combine the diced strawberries, lemon juice, and sugar or maple syrup in a separate bowl. Toss gently to coat evenly and set aside to macerate while you prepare the crumble topping.
04 - Preheat the oven to 350°F. Line a small rimmed baking sheet with parchment paper and set aside.
05 - In a mixing bowl, combine the gluten-free oats, almond flour, melted coconut oil, maple syrup, and salt. Stir until the mixture resembles a coarse, crumbly texture. Spread it evenly across the prepared baking sheet and bake for 12 to 15 minutes, stirring halfway through, until the crumble turns a deep golden brown. Remove from the oven and let it cool completely.
06 - Spoon a layer of chia pudding into the bottom of each serving glass or jar. Add a generous spoonful of the macerated strawberries over the pudding, then sprinkle with the cooled crumble topping. Repeat the layering once more, finishing with an extra dusting of crumble on top.
07 - Serve the parfaits immediately for a contrasting warm-cold texture, or cover and refrigerate until ready to enjoy. The assembled desserts hold well in the refrigerator for up to 24 hours.
# Expert Hacks:
01 -
- It looks like something from a bakery case but comes together with zero fancy technique and ingredients you probably already have.
- The contrast of cool pudding, juicy strawberries, and warm crumble baked until golden is the kind of texture combination that keeps you going back for another spoonful.
02 -
- That second whisk after ten minutes of resting is not optional; skipping it is how you end up with a chia seed brick at the bottom of your bowl and a watery puddle on top.
- The crumble will soften significantly after a few hours in the fridge, so if texture contrast matters to you, assemble close to serving time or store the crumble separately.
03 -
- Taste your strawberries before adding sugar because a truly ripe batch may need nothing more than the lemon juice to bloom, while underripe ones can surprise you with tartness that no amount of maple syrup will fully mask.
- Press a few spoonfuls of the crumble mixture into a rough disc on the baking sheet alongside the loose crumbs; the disc will bake into larger shatterable shards that look beautiful on top of each jar.