Strawberry Crumble Chia Pudding (Printable)

Layered chia pudding with fresh strawberries and crunchy oat topping for a perfect balance of creamy and crisp textures.

# What You Need:

→ Chia Pudding

01 - 1 ⅔ 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 - ⅔ cup gluten-free rolled oats
09 - ¼ cup almond flour
10 - 2 tablespoons coconut oil or unsalted butter, melted
11 - 1 ½ tablespoons maple syrup or honey
12 - Pinch of salt

# How To Make It:

01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract. Let the mixture rest for 10 minutes, then whisk again vigorously to break up any clumps that have begun to form.
02 - Cover the bowl tightly and refrigerate for at least 3 hours, or preferably overnight, until the mixture has thickened to a rich, pudding-like consistency.
03 - Combine the diced strawberries, lemon juice, and sugar or maple syrup in a 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 and set aside.
05 - In a bowl, combine the gluten-free 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 is golden brown and fragrant. Allow to cool completely.
06 - Spoon a layer of chia pudding into the bottom of each serving glass or jar. Add a generous spoonful of macerated strawberries, then sprinkle with crumble topping. Repeat the layers once more, finishing with a final dusting of crumble on top.
07 - Serve immediately at room temperature, or cover and refrigerate until ready to enjoy. The assembled parfaits hold well for up to 24 hours in the refrigerator.

# Expert Tips:

01 -
  • The textures play off each other beautifully: creamy, juicy, and crunchy in every single spoonful.
  • It looks stunning in clear glasses but takes almost no effort to put together.
02 -
  • Under-whisking the chia seeds in the first ten minutes will leave you with gelatinous lumps that no amount of stirring later can fix.
  • The crumble loses its crunch after a few hours in the fridge so store it separately if you are making these ahead for a gathering.
03 -
  • Let the crumble cool completely before layering or the warmth will melt the pudding and turn your beautiful layers into a cloudy mess.
  • A tiny pinch of salt in the strawberry mixture seems wrong but it makes the fruit taste exponentially more like itself.

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