Strawberry Chia Crumble (Printable)
Creamy chia layers, macerated strawberries and crunchy oat-almond crumble—wholesome, make-ahead breakfast or snack.
# What You'll Need:
→ Chia Pudding Base
01 - 1 ¾ cups unsweetened almond milk (or milk of choice)
02 - ¼ cup chia seeds
03 - 2 tablespoons pure maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
05 - 2 cups fresh strawberries, hulled and chopped
06 - 1–2 tablespoons pure maple syrup or honey, adjusted to taste
07 - 1 teaspoon fresh lemon juice
→ Oat Crumble Topping
08 - ½ cup rolled oats (certified gluten-free if needed)
09 - ¼ cup almond flour
10 - 2 tablespoons coconut oil, melted
11 - 2 tablespoons pure maple syrup or honey
12 - ½ teaspoon ground cinnamon
13 - Pinch of fine sea salt
# Method:
01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until thoroughly combined. Let the mixture stand at room temperature for 10 minutes, then whisk vigorously a second time to break up any clumps. Cover tightly and refrigerate for at least 2 hours, or overnight, until the pudding reaches a thick, creamy consistency.
02 - Combine the chopped strawberries, maple syrup, and lemon juice in a bowl. Using a fork, lightly mash the berries to release their natural juices while leaving some texture. Set aside at room temperature or refrigerate until ready to assemble.
03 - Preheat the oven to 350°F (180°C). In a small bowl, combine the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and salt, stirring until the mixture resembles a coarse, evenly moistened crumb. Spread the mixture in a thin layer on a parchment-lined baking sheet. Bake for 10 to 15 minutes, stirring halfway through, until golden brown and lightly 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 the macerated strawberry mixture, followed by a sprinkle of the oat crumble. Repeat to create 2 to 3 distinct layers, finishing with a generous portion of crumble on top.
05 - Serve immediately for the best crunch, or cover and refrigerate for up to 4 hours before serving. If making ahead, store the crumble separately and add just before serving to maintain its crisp texture.
# Insider Tips:
01 -
- That crumble topping bounces between breakfast granola and dessert topping depending on your mood, making it the most versatile thing in your fridge.
- The chia pudding thickens into something genuinely creamy without a single touch of dairy, which still surprises me every single time.
- Layered in a jar, it looks like you spent hours when really you were watching a movie while the fridge did the work.
02 -
- That second whisk after ten minutes of resting is not optional, because once chia seeds clump together they form little rubbery balls that never fully break apart.
- The crumble will seem soft when it comes out of the oven, but it crisps dramatically as it cools, so trust the process and resist the urge to bake it darker.
03 -
- Taste your strawberries before adding any sweetener, because a perfectly ripe batch needs barely any sugar and an underwhelming batch needs all the help it can get.
- Double the crumble recipe and keep the extra in an airtight container, because you will want to sprinkle it on yogurt, ice cream, and everything else for the next week.