Strawberry Crumble Chia Pudding (Print version)

Layers of creamy chia, macerated strawberries and a crunchy oat-almond crumble — a light vegetarian, gluten-free treat.

# What you need:

→ 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, to taste
07 - 1 teaspoon fresh lemon juice

→ Crumble Topping

08 - ½ cup rolled oats (gluten-free if needed)
09 - ¼ 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

# Directions:

01 - In a medium bowl, whisk together almond milk, chia seeds, maple syrup, and vanilla extract until fully combined. Let stand for 10 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until the mixture thickens to a pudding consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Lightly mash with a fork to release the natural juices. Set aside or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F. In a small bowl, stir together the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt until evenly coated. Spread the mixture in a thin layer on a parchment-lined baking sheet. Bake for 10–15 minutes, stirring halfway through, until golden and crisp. Allow to cool completely on the sheet.
04 - Divide the chia pudding among four glasses or jars. Layer the strawberry mixture over the pudding, then sprinkle with oat crumble. Repeat to create 2–3 layers in each glass, finishing with crumble on top.
05 - Serve immediately, or cover and refrigerate until ready to enjoy.

# Expert advice:

01 -
  • The contrast between creamy pudding, jammy berries, and that still warm crumble is genuinely addictive and hits every texture craving at once.
  • It looks like something from a fancy cafe but honestly comes together with zero cooking skills and a bit of patience while the chia does its thing.
  • You can eat it for breakfast without a single ounce of guilt, which is really the highest compliment a dessert can receive.
02 -
  • That second whisk after ten minutes of resting is not optional because once chia seeds clump and set, no amount of stirring will undo the damage.
  • The crumble loses its crunch after a few hours in the fridge, so if you are making this ahead, store the crumble separately and add it right before eating.
  • Let the crumble cool completely before layering or the warmth will melt the pudding into something sad and unappealing.
03 -
  • Use clear glasses or jars so you can see those gorgeous layers because eating starts with the eyes and this dish is stunning when built properly.
  • If your chia pudding seems too thin after chilling, stir in another tablespoon of seeds and wait thirty minutes because the fix is always that simple.

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