Strawberry Crumble Chia Pudding (Print View)
Creamy chia pudding layered with sweet strawberry compote and crunchy oat cinnamon crumble
# What You 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 fresh 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 (optional)
# How-To Steps:
01 - In a mixing bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined. Let the mixture rest for 5 minutes, then whisk again vigorously to break up any clumps. Cover the bowl and refrigerate for at least 2 hours or overnight until the pudding reaches a thick, creamy 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.
03 - Preheat the oven to 350°F. In a bowl, toss together the rolled oats, chopped nuts, melted coconut oil, maple syrup, ground 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 the crumble turns golden brown and crisp. Allow to cool completely on the sheet.
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 sprinkle of oat crumble. Repeat the layers once more for a taller parfait, if desired. Finish with a few slices of fresh strawberry on top.
05 - Serve the parfaits immediately for the best texture, or cover and refrigerate until ready to enjoy. Add the oat crumble just before serving if preparing ahead, to preserve its crunch.
# Expert Hints:
01 -
- The contrast of creamy, jammy, and crunchy textures in every single spoonful will ruin plain pudding for you forever.
- It looks stunning in a glass but comes together with zero fancy technique, making it the easiest show off dessert you will ever make.
02 -
- That second whisk after five minutes of resting is not optional because chia seeds love to clump at the bottom and once they set, there is no fixing it.
- Always add the crumble at the very last second before serving, since it loses its crunch overnight in the fridge and turns soggy and sad.
03 -
- Making the chia pudding the night before gives it the silkiest texture and removes all morning stress from the equation.
- Toasting the nuts in a dry pan for two minutes before adding them to the crumble deepens their flavor in a way that everyone will notice but nobody can quite name.