Strawberry Crumble Chia Pudding (Printable)
Layered dessert with creamy chia, sweet strawberries, and crunchy oats
# What You'll Need:
→ Chia Pudding
01 - 1 2/3 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 lemon juice
07 - 1 to 2 tablespoons maple syrup or honey
→ Oat Crumble
08 - 3/4 cup rolled oats (certified gluten-free if needed)
09 - 1/4 cup chopped almonds or pecans
10 - 1 1/2 tablespoons coconut oil, melted
11 - 1 1/2 tablespoons maple syrup or honey
12 - 1/2 teaspoon ground cinnamon
13 - Pinch of salt
→ Garnish
14 - 2 to 3 fresh strawberries, sliced
# How-To Steps:
01 - In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract. Allow the mixture to rest for 5 minutes, then whisk again vigorously to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until thickened to a pudding 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 syrupy sauce. Remove from heat and let cool completely.
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 layer on a parchment-lined baking sheet. Bake for 10 to 12 minutes, stirring once halfway through, until golden brown and crisp. Cool completely on the pan.
04 - Spoon a layer of chia pudding into the bottom of each serving glass or jar. Add a layer of strawberry compote, followed by a generous sprinkle of oat crumble. Repeat the layers for a second tier if desired, then finish with fresh strawberry slices on top.
05 - Serve immediately for the best contrast of textures, or cover and refrigerate until ready to enjoy. Add the crumble just before serving if preparing ahead to maintain maximum crunch.
# Expert Advice:
01 -
- The texture contrast between creamy pudding, saucy compote, and crisp crumble is genuinely addictive and feels like eating a fancy parfait.
- It holds beautifully in the fridge overnight, so you can prep everything on Sunday and have breakfast ready for days.
02 -
- That second whisk after five minutes of resting is non negotiable, because once chia seeds clump together they form rubbery little balls that never dissolve.
- Cooling the compote completely before layering prevents the heat from thinning out your perfectly set pudding.
03 -
- Make a double batch of the oat crumble and keep it in a jar on the counter, because it is incredible sprinkled over yogurt, ice cream, or even a bowl of oatmeal.
- The pudding thickens more than you expect, so if it seems too firm after chilling just stir in a splash of almond milk until it reaches your preferred texture.