Strawberry Chia Crumble (Printable Version)

Layers of creamy chia, macerated strawberries and toasted oat-almond crumble for a gluten-free breakfast or treat.

# Ingredient List:

→ Chia Pudding

01 - 1⅔ 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 - 10.5 oz fresh strawberries, hulled and chopped
06 - 1–2 tablespoons maple syrup or honey, to taste
07 - 1 teaspoon lemon juice

→ Crumble Topping

08 - ½ cup rolled oats (gluten-free certified if needed)
09 - ¼ cup almond flour
10 - 2 tablespoons coconut oil, melted
11 - 2 tablespoons maple syrup or honey
12 - ½ teaspoon cinnamon
13 - Pinch of salt

# How to Make:

01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until thoroughly combined. Let the mixture stand for 10 minutes, then whisk again to break up any clumps. Cover tightly and refrigerate for at least 2 hours or overnight until the pudding thickens to a creamy consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Gently mash the berries with a fork to release their natural juices. Set aside or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F. In a small bowl, combine the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Spread the mixture evenly onto a parchment-lined baking sheet. Bake for 10–15 minutes, stirring halfway through, until golden brown and lightly crisp. Allow to cool completely.
04 - Layer the chia pudding, strawberry mixture, and oat crumble in serving glasses or jars. Repeat to build 2–3 layers, finishing with the crumble on top for a satisfying crunch.
05 - Serve immediately, or cover and refrigerate until ready to enjoy.

# Expert Tips:

01 -
  • The contrast of creamy pudding, jammy strawberries, and warm oat crumble is the kind of texture party that makes you close your eyes on the first bite.
  • It works for breakfast, afternoon snacking, or a late night treat without a single ounce of guilt or fuss.
02 -
  • Under mixing the chia seeds is the fastest way to end up with a lumpy pudding, so whisk twice and check the bottom of the bowl before refrigerating.
  • Watch the crumble like a hawk during the last few minutes of baking because it goes from golden perfection to burnt disappointment in what feels like seconds.
03 -
  • Making the chia pudding the night before changes the texture completely, giving you a thicker, silkier result that is worth the wait.
  • Let the crumble cool all the way before layering because even slightly warm crumbs will melt into the pudding and you lose that satisfying crunch.

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