Strawberry Crumble Chia Pudding (Printable)
Layers of creamy chia, macerated strawberries, and a crunchy oat-almond crumble—light, gluten-free, and easy to assemble.
# What You'll 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, adjusted to taste
07 - 1 teaspoon fresh lemon juice
→ Crumble Topping
08 - ½ cup rolled oats (certified 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
# How-To Steps:
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 again vigorously to break up any clumps. Cover tightly and refrigerate for at least 2 hours or overnight until the pudding reaches a thick, creamy 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. Set aside at room temperature 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, even layer on a parchment-lined baking sheet. Bake for 10–15 minutes, stirring halfway through, until the crumble turns golden brown and crisp. Remove from the oven and let cool completely.
04 - Spoon a layer of chia pudding into the bottom of each serving glass or jar. Add a layer of the macerated strawberry mixture over the pudding, then sprinkle with oat crumble. Repeat the layering process 2–3 times, finishing with a generous topping of crumble.
05 - Serve the parfaits immediately for the crispiest crumble texture, or cover and refrigerate for up to 24 hours before serving.
# Expert Advice:
01 -
- The textures play off each other beautifully: creamy, crunchy, saucy, and bright all in one spoonful.
- It reheats nothing because there is no cooking of the main layer, making it the lowest effort showstopper you will ever pull off.
02 -
- Stirring the chia mixture twice in the first twenty minutes is the single thing that saves you from a lumpy, uneven pudding.
- Cooling the crumble completely before layering keeps it from turning soggy before the first bite.
03 -
- Over sweeten the strawberry layer slightly because the chia pudding is mild and the crumble is subtle, so the berries carry the flavor balance.
- Make a double batch of the crumble and keep it in a jar for sprinkling on yogurt, ice cream, or anything that needs a quick upgrade.