Strawberry Crumble Chia Pudding (Print version)
Creamy chia layers with sweet strawberries and crisp oat crumble topping
# What you need:
→ Chia Pudding
01 - 1 ⅔ cups unsweetened almond milk
02 - 4 tablespoons chia seeds
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract
→ Strawberry Compote
05 - 2 cups fresh strawberries, hulled and sliced
06 - 1 tablespoon fresh lemon juice
07 - 1 to 2 tablespoons maple syrup or honey
→ Oat Crumble
08 - ¾ cup rolled oats (certified gluten-free if needed)
09 - ¼ cup chopped almonds or pecans
10 - 1 ½ tablespoons coconut oil, melted
11 - 1 ½ tablespoons maple syrup or honey
12 - ½ teaspoon ground cinnamon
13 - Pinch of fine sea salt
→ Garnish
14 - 2 to 3 fresh strawberries, sliced (optional)
# Directions:
01 - In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until well combined. Allow the mixture to rest for 5 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 sliced strawberries, lemon juice, and maple syrup in a small saucepan set over medium heat. Cook for 6 to 8 minutes, stirring occasionally, until the strawberries break down and the juices reduce into a glossy, syrupy sauce. Remove from heat and let cool completely to room temperature.
03 - Preheat the oven to 350°F. In a bowl, toss together the rolled oats, chopped nuts, melted coconut oil, maple syrup, cinnamon, and salt until evenly coated. Spread the mixture in a thin, even layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring halfway through, until the crumble turns golden brown and crisp. Set aside to cool completely.
04 - Spoon a layer of chilled chia pudding into the bottom of each serving glass or jar. Add a generous spoonful of strawberry compote over the pudding, then sprinkle with oat crumble. Repeat the layers once more for a taller presentation if desired. Finish with fresh strawberry slices on top.
05 - Serve immediately for the best texture contrast, or cover and refrigerate the assembled parfaits for up to 2 hours before serving. For optimal crunch, add the oat crumble just before serving if storing in advance.
# Expert advice:
01 -
- It tastes like dessert but secretly qualifies as a wholesome breakfast you can feel good about.
- The crumble stays crunchy for hours if stored separately, which means you can prep everything in advance and assemble when ready.
- Three textures in every bite: velvety, jammy, and crisp, and somehow no fancy technique required.
02 -
- Underwhisking the chia seeds in the first ten minutes is the number one reason the pudding turns lumpy instead of silky.
- The crumble will continue to crisp as it cools on the baking sheet, so pull it from the oven when it looks almost done, not fully browned.
- Assembled jars keep for up to two days in the refrigerator but the crumble should be stored separately in an airtight container at room temperature.
03 -
- Toast the nuts for the crumble in a dry pan before adding them to the oat mixture for a dramatically richer flavor.
- A tiny pinch of cardamom added to the compote alongside the lemon juice makes the strawberry flavor taste more expensive than it is.