Strawberry Crumble Chia Pudding (Printable)
Luscious layered dessert with creamy chia pudding, macerated strawberries, and crunchy oat topping
# What You'll Need:
→ Chia Pudding
01 - 1 2/3 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 - 2/3 cup gluten-free rolled oats
09 - 1/4 cup almond flour
10 - 2 tablespoons coconut oil or unsalted butter, melted
11 - 1 1/2 tablespoons maple syrup or honey
12 - Pinch of salt
# Method:
01 - In a medium mixing 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 vigorously a second time to break up any clumps that have begun to form.
02 - Cover the bowl tightly and refrigerate for a minimum of 3 hours, or ideally overnight, until the mixture has thickened to a rich, pudding-like 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 baking sheet with parchment paper and set aside.
05 - In a bowl, combine the gluten-free rolled oats, almond flour, melted coconut oil, maple syrup, and salt. Stir until the mixture resembles coarse crumbs with no dry patches remaining. Spread the crumble evenly across the prepared baking sheet and bake for 12 to 15 minutes, stirring halfway through, until golden brown and fragrant. Remove from the oven and let 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, followed by a sprinkle of the cooled crumble. Repeat the layering process as desired, finishing with a final topping of crumble for a crunchy presentation.
07 - Serve immediately at room temperature, or cover and chill until you are ready to enjoy. The assembled parfaits can be refrigerated for up to 24 hours before serving.
# Expert Hints:
01 -
- The textures play off each other beautifully: cool and creamy against juicy and crunchy.
- Most of the work happens in the fridge or oven while you do other things.
02 -
- That second whisk after ten minutes is non negotiable if you hate slimy little chia clusters.
- Let the crumble cool completely before assembling or it will sink and turn soggy in the jar.
03 -
- Taste your strawberries before adding sugar. In peak season they barely need any and the dessert is better for it.
- Toast the oats dry in the pan for two minutes before adding wet ingredients and the crumble will have a deeper, nuttier flavor.