Strawberry Chia Crumble (Print Version)
Layers of creamy chia, macerated strawberries and toasted oat-almond crumble for a gluten-free breakfast or treat.
# What You Need:
→ Chia Pudding
01 - 1 ¾ cups almond milk (or preferred milk)
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, adjusted to taste
07 - 1 teaspoon fresh lemon juice
→ 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 maple syrup or honey
12 - ½ teaspoon ground cinnamon
13 - Pinch of salt
# Directions:
01 - In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, and vanilla extract until fully combined. Allow the mixture to rest for 10 minutes, then whisk again thoroughly to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until the pudding reaches a thick, gel-like 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, mixing until evenly coated. Spread the mixture onto a parchment-lined baking sheet and bake for 10–15 minutes, stirring halfway through, until golden brown and lightly crisp. Allow to cool completely before assembling.
04 - In serving glasses or jars, layer the chia pudding, macerated strawberry mixture, and cooled oat crumble. Repeat to create 2–3 alternating layers, finishing with a generous topping of crumble.
05 - Serve immediately for the best texture, or cover and refrigerate until ready to enjoy.
# Expert Tips:
01 -
- That crunch from the baked oat topping against the silky chia pudding is the kind of contrast that makes you close your eyes on the first bite.
- You can prep every component ahead and assemble in minutes, which means dessert is basically waiting for you in the fridge.
- It looks fancy enough to serve at a dinner party but requires zero culinary training to pull off.
02 -
- If you under whisk the chia seeds at the start, you will end up with rubbery little boulders floating in thin milk, so stir with purpose.
- The crumble softens over time in the fridge, so if you want maximum crunch, store it separately and sprinkle it on right before eating.
03 -
- Let the chia pudding sit at room temperature for about fifteen minutes before serving if it has been in the fridge overnight, because the flavor opens up and the texture softens beautifully.
- Toast the oats dry in the pan for two minutes before mixing in the other crumble ingredients, it adds a depth of flavor that makes people ask what your secret is.