If you’re looking for a refreshing, healthy treat that’s as delicious as it is beautiful, you’ve just found it. This Strawberry Chia Pudding with Almond Crumble Recipe is one of those rare gems that makes breakfast, snack, or even dessert feel special without fuss. I absolutely love how the creamy, berry-rich chia pudding balances perfectly with the crunchy almond crumble—it’s like a little party in every spoonful. Stick with me because I’ll share all my best tips and tricks to help you nail this recipe every single time!
Why You’ll Love This Recipe
- Simple & Quick: You can whip this up in about 15 minutes, no cooking required.
- Perfect Texture Balance: Silky chia pudding meets crunchy almond crumble – texture heaven.
- Customizable Sweetness: Sweeten it exactly how you like, which I think is a game changer.
- Nutrient-Packed: Loaded with fiber, healthy fats, and antioxidants, it’s a guilt-free indulgence.
Ingredients You’ll Need
The magic lies in using fresh-tasting strawberries, creamy plant-based yogurt, and wholesome chia seeds, all topped off with a crunchy, naturally sweet almond crumble. When you shop, look for ripe but firm strawberries and quality medjool dates for richness in the crumble. These ingredients blend so well, each offering something special to the final flavor and texture.
- Frozen Strawberries: Using frozen keeps the flavor concentrated and they thaw quickly for blending.
- Unsweetened Plant-Based Yogurt: Adds creaminess without extra sugar and keeps it dairy-free.
- Unsweetened Soy Milk: Creamy and neutral, but any plant milk works fine here.
- Freeze-Dried Strawberries: They intensify that berry punch without adding liquid.
- Maple Syrup: Natural sweetness that pairs perfectly with berries.
- Vanilla Extract: Just a touch to deepen the flavor.
- Chia Seeds: The star thickener that gives this its pudding texture.
- Blanched Almonds: For a buttery, nutty crunch in the crumble.
- Medjool Dates: Naturally sweet and sticky, bind the crumble together.
- Rolled Oats: Adds chew and fiber to the crumble.
- Coconut Flakes: A gentle tropical twist in the crumble.
- Kosher Salt: A pinch here and there to enhance all the flavors.
Variations
I love experimenting with this Strawberry Chia Pudding with Almond Crumble Recipe to suit different seasons and cravings. Once, I swapped frozen mango for strawberries and topped it with pistachio crumble—it was like a tropical dream! Feel free to make it your own because that’s part of the fun.
- Berry Swap: Blueberries or raspberries work wonderfully if you want a different berry flavor.
- Nut Switch-Up: Try walnuts or pecans in the crumble for a deeper, earthier flavor.
- Sweetener Alternatives: Honey, agave, or coconut sugar instead of maple syrup—adjust sweetness accordingly.
- Dairy Option: Use Greek yogurt and regular milk for a creamier pudding if you’re not dairy-free.
How to Make Strawberry Chia Pudding with Almond Crumble Recipe
Step 1: Blend Your Berry Base
Start by tossing the thawed frozen strawberries, plant-based yogurt, soy milk, maple syrup, freeze-dried strawberries, vanilla, coconut flakes, and a pinch of salt into your blender. Blend it all until it’s completely smooth—scraping down the sides as needed to make sure every bit is combined. I discovered the trick of adding freeze-dried strawberries here to boost flavor without thinning the mixture, and it really makes a difference!
Step 2: Mix and Rest Your Chia Seeds
Pour your blended berry mixture into a large container, then add the chia seeds. Whisk vigorously—this helps break up any clumps and gets everything well combined. Let it sit, covered, for 5 minutes, then whisk again in case any chia has clumped together on the surface. Finally, cover and refrigerate for at least an hour. I usually let it go overnight—it’s perfectly thick and ready to enjoy first thing in the morning.
Step 3: Make the Almond Date Crumble
While the pudding sets, it’s time to whip up the crumble. Toss almonds, oats, dates, coconut flakes, and a pinch of salt into a mini food processor. Pulse until it reaches a crumbly texture you like—somewhere between coarse and fine. If you want it chunkier, pulse less. The crumble adds not just crunch but a subtle natural sweetness that contrasts so nicely with the creamy chia.
Step 4: Layer and Serve
Spoon a layer of almond crumble into small serving glasses or bowls, then add a generous scoop of the chia pudding on top. Finish with another crumble layer and, if you have fresh strawberries around, add a few slices on top for color and fresh zing. I’ve served this for breakfast and as a light dessert when friends come over—they always ask for seconds!
Pro Tips for Making Strawberry Chia Pudding with Almond Crumble Recipe
- Prevent Clumps: I always whisk the chia mixture twice—once after 5 minutes resting—to break up stubborn clumps and keep it smooth.
- Boost Berry Flavor: Freeze-dried strawberries or a spoonful of strawberry jam give a punch of flavor when your fresh berries are less vibrant.
- Adjust Consistency Easily: If the pudding is too thick for your liking, stir in a splash of milk just before serving.
- Crumble Texture Control: Pulse your crumble just enough to hold together but still have texture; over-processing it can turn it into a paste.
How to Serve Strawberry Chia Pudding with Almond Crumble Recipe
Garnishes
Fresh strawberries are my go-to garnish—they add brightness and a juicy pop that contrasts beautifully with the creamy pudding. Sometimes I sprinkle a few extra freeze-dried berries or a tiny drizzle of maple syrup to finish it off with a little sparkle.
Side Dishes
When I serve this as breakfast, I love pairing it with a simple green smoothie or a light nut butter toast—something that’s fresh and keeps the vibe healthy and easy. If it’s dessert, a hot cup of herbal tea makes an excellent companion.
Creative Ways to Present
For a fun brunch or party, I serve this pudding in mini mason jars layered with the almond crumble and fresh berries—so cute and easy to grab! Adding edible flowers or mint leaves as garnish makes it extra special. I even tried the crumble sprinkled over smoothie bowls for a playful twist.
Make Ahead and Storage
Storing Leftovers
I usually store leftover strawberry chia pudding in an airtight container in the fridge for up to 3 days. The almond crumble keeps separately in its own container to stay crisp. When I’m ready to eat again, I just sprinkle the crumble on top fresh.
Freezing
Freezing this pudding isn’t my favorite because chia pudding can change texture after thawing and get a bit watery. However, if you do freeze it, thaw overnight in the fridge and give it a good stir to bring it back together.
Reheating
This recipe is best enjoyed cold, so reheating isn’t really necessary. If you want a warmer treat, gently warm the milk before mixing, but I recommend keeping it refrigerated and fresh for that satisfying cool, creamy bite.
FAQs
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Can I use fresh strawberries instead of frozen in the Strawberry Chia Pudding with Almond Crumble Recipe?
Absolutely! Fresh strawberries work beautifully, especially in strawberry season. Just blend them as you would frozen, but you might want to add a few ice cubes or chill the mixture beforehand to maintain that nice, cool pudding texture.
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How do I prevent clumps in the chia pudding?
Make sure to whisk the chia seeds really well into the berry mixture and then stir again after letting it rest for a few minutes. This double whisking breaks up potential clumps early and keeps the pudding silky smooth.
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Can I make the almond crumble without dates?
You can, but the dates add a nice natural sweetness and help the crumble hold together better. Try adding a small amount of maple syrup if you skip the dates.
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Is it okay to use other nuts in the crumble?
Definitely! This recipe is very adaptable. Walnuts, pecans, or even cashews can swap in seamlessly, giving each batch a unique twist.
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How long does the pudding keep in the fridge?
The chia pudding stays good for up to 3 days when stored in an airtight container. I recommend storing the crumble separately so it stays crisp.
Final Thoughts
When I first made this Strawberry Chia Pudding with Almond Crumble Recipe, I was amazed at how simple ingredients could come together to make something so satisfying and beautiful. It’s become a staple in my kitchen because it’s healthy, flavorful, and easy to customize. I know you’re going to enjoy making this as much as I do—and your family will go crazy for that almond crunch! Give it a try, and I promise you’ll find a new favorite in no time.
Print
Strawberry Chia Pudding with Almond Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
A delicious and healthy Strawberry Crumble Chia Pudding that combines creamy strawberry chia pudding with a crunchy almond date crumble topping. This vegan and gluten-free breakfast or snack is naturally sweetened with maple syrup and fresh strawberries, offering a refreshing, nutritious treat perfect for any time of day.
Ingredients
Strawberry Chia Pudding
- 140 grams frozen strawberries (about 1 cup), thawed
- 1/2 cup unsweetened plant-based yogurt (or use sweetened vanilla yogurt and adjust additional sweetener to preference)
- 1 cup unsweetened soy milk
- 2 tbsp freeze dried strawberries
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup chia seeds
Almond Date Crumble
- 1/4 cup blanched almonds
- 2 soft medjool dates
- 2 tbsp rolled oats
- 1 tbsp coconut flakes
- Pinch of kosher salt
Instructions
- Blend the Strawberry Mixture: Add the thawed strawberries, unsweetened soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, a pinch of kosher salt, and coconut flakes (part of crumble ingredients mistakenly mentioned in the blending step but relevant here) into a blender cup. Blend until completely smooth, scraping down the sides as needed to ensure everything is well combined.
- Combine with Chia Seeds: Pour the blended strawberry mixture into a large storage container containing the chia seeds. Whisk vigorously to combine and break up any clumps. Cover and let the mixture set for 5 minutes, then whisk again. Cover and refrigerate for at least 1 hour to allow the chia seeds to fully absorb the liquid and thicken the pudding.
- Prepare Almond Date Crumble: In a mini-food processor, combine blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of kosher salt. Pulse until the mixture becomes crumbly but still holds together slightly. Adjust texture according to preference.
- Assemble and Serve: To serve, spoon a layer of the almond date crumble into small cups or bowls, top with the strawberry chia pudding, then add another spoonful of the crumble on top. Garnish with fresh strawberry slices if desired for added freshness and presentation.
Notes
- Adjust sweetness according to your preference by adding more or less maple syrup or using sweetened vanilla yogurt.
- If the pudding is too thick, thin it out by adding a splash of soy milk just before serving.
- To avoid clumps, whisk thoroughly before and after resting the mixture for 5 minutes.
- Enhance berry flavor by mixing in 1-2 tablespoons of strawberry jam if needed.
- Optionally, prepare a strawberry syrup by mashing thawed strawberries, straining the juice, mixing with maple syrup, and drizzling on top of the pudding.
Nutrition
- Serving Size: 1 serving (approx. 1 cup pudding with crumble)
- Calories: 280
- Sugar: 15g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
