Strawberry Crumble Chia Pudding (Printable)
Layered chia with macerated strawberries and a crunchy oat-almond crumble; vegetarian and gluten-free friendly.
# What You’ll Need:
→ Chia Pudding
01 - 1 ¾ cups almond milk (or milk of choice)
02 - ⅓ 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 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 fully combined. Let the mixture stand for 10 minutes, then whisk vigorously a second time to break up any clumps. Cover tightly and refrigerate for at least 2 hours or overnight until the pudding reaches a thick, gelatinous consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Lightly mash the berries with a fork to release their natural juices, leaving some larger pieces for texture. Set aside at room temperature or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F (180°C). 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, evenly moistened crumb. Spread the mixture in a thin, even layer on a parchment-lined baking sheet. Bake for 10 to 15 minutes, stirring halfway through, until the crumble is golden brown and lightly crisp. Remove from the oven and allow it to cool completely on the sheet.
04 - Spoon a layer of chia pudding into the bottom of each serving glass or jar. Add a generous spoonful of the strawberry mixture over the pudding, then sprinkle with oat crumble. Repeat the layering process two to three times, finishing with a generous topping of crumble.
05 - Serve the parfaits immediately for the best crunch, or cover and refrigerate for up to 24 hours before serving. If making ahead, store the crumble separately and add just before serving to preserve its crisp texture.
# Expert Tips:
01 -
- The textures together are everything: creamy, jammy, and crunchy in every single bite.
- You can prep every component ahead and assemble when you are ready, which makes it effortless for entertaining or just surviving a busy week.
02 -
- Stirring the chia pudding twice during the first 20 minutes prevents the dreaded lump layer at the bottom of the bowl.
- The crumble loses its crunch after about 6 hours in the fridge, so store it separately if you are prepping more than a few hours ahead.
03 -
- Toast the crumble on parchment paper, not foil, because it sticks to foil and you will lose half your topping to the pan.
- Use a fork, not a blender, for the strawberries because those chunky bits of fruit are what make this feel homemade and alive.