Strawberry Crumble Chia Pudding (Printable)

Creamy chia pudding meets juicy strawberries and crunchy oat crumble for the ultimate layered dessert experience.

# What You Need:

→ Chia Pudding

01 - 1 2/3 cups unsweetened almond milk (or milk of choice)
02 - 5 tablespoons chia seeds
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract

→ Strawberry Layer

05 - 2 cups fresh strawberries, hulled and diced
06 - 1 tablespoon fresh lemon juice
07 - 1-2 tablespoons sugar or maple syrup, adjusted to taste

→ Crumble Topping

08 - 2/3 cup gluten-free rolled oats
09 - 1/4 cup almond flour
10 - 2 tablespoons coconut oil or unsalted butter, melted
11 - 1 1/2 tablespoons maple syrup or honey
12 - Pinch of fine sea salt

# Directions:

01 - In a medium mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully incorporated. Allow the mixture to rest for 10 minutes, then whisk vigorously a second time to break up any clumps that may have formed.
02 - Cover the bowl tightly and refrigerate for at least 3 hours, or preferably overnight, until the mixture thickens to a rich, pudding-like consistency.
03 - Combine the hulled and diced strawberries with lemon juice and sugar or maple syrup in a separate bowl. Toss gently to coat evenly and set aside to macerate while you prepare the crumble topping.
04 - Preheat the oven to 350°F. Line a small baking sheet with parchment paper. In a bowl, combine the gluten-free rolled oats, almond flour, melted coconut oil, maple syrup, and salt. Mix until the mixture resembles coarse crumbs. Spread evenly across the prepared baking sheet and bake for 12 to 15 minutes, stirring halfway through, until the crumble turns a deep golden brown. Allow to cool completely on the pan.
05 - Spoon a layer of chia pudding into the bottom of each serving glass or jar. Add a generous spoonful of macerated strawberries over the pudding, then scatter a portion of the cooled oat crumble on top. Repeat the layers as desired, finishing with the crumble as the final layer.
06 - Serve the parfaits immediately at room temperature, or cover and chill in the refrigerator until you are ready to enjoy them.

# Expert Tips:

01 -
  • The textures hit every craving at once: creamy, crunchy, juicy, and just sweet enough to feel like a real dessert.
  • You can prep every part ahead and assemble when ready, which makes it feel effortless even for guests.
02 -
  • The chia pudding will look too thin at first, and you will panic, but trust the process and let it do its thing in the fridge.
  • Let the crumble cool completely before layering or the heat will melt the pudding and you will have a soupy mess on your hands.
03 -
  • Whisk the chia mixture twice in the first fifteen minutes and you will never deal with unpleasant gel clumps again.
  • A tiny pinch of cinnamon in the crumble makes people ask what your secret is every single time.

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