Strawberry Chia Pudding with Almond Crumble Recipe

If you’re looking for a breakfast or snack that’s as pretty as it is delicious and nutritious, you’re going to love this Strawberry Chia Pudding with Almond Crumble Recipe. I absolutely love how creamy and flavorful the pudding turns out, plus the almond crumble adds that perfect crunchy contrast. When I first tried this combo, I was hooked—it’s easy to whip up, and the refreshing strawberry taste feels like a little burst of summer no matter the season. Trust me, once you try this, you’ll find yourself making it over and over again!

this …

Ingredients You’ll Need

I love how the ingredients in this Strawberry Chia Pudding with Almond Crumble Recipe come together to be nutritious and flavorful. Each one plays a key role—whether it’s giving creaminess, sweetness, or that fantastic crunchiness. When you shop, opt for fresh or frozen strawberries (whichever is more convenient), and quality almonds to get the best results.

• Frozen Strawberries: Using frozen is so handy—you’ll get a nice cool freshness and no waste.
• Unsweetened Plant-Based Yogurt: Gives creaminess without extra sugar; you can try coconut or almond yogurt.
• Unsweetened Soy Milk: Adds smoothness while keeping it dairy-free; any milk alternative works here.
• Freeze-Dried Strawberries: These are key for boosting that strawberry flavor and adding a bit of tang.
• Maple Syrup: A natural sweetener that blends perfectly with the berries without overpowering.
• Vanilla Extract: Just a splash lends warmth and depth to the pudding’s flavor.
• Chia Seeds: The star of the pudding that thickens the mixture and packs in fiber.
• Blanched Almonds: For the crumble—they add crunch and a subtle nutty sweetness.
• Medjool Dates: Naturally sweet, these keep the crumble chewy and delicious.
• Rolled Oats: Adds body and texture to the crumble, making it hearty.
• Coconut Flakes: Bring a tropical hint that matches beautifully with the strawberry!
• Kosher Salt: A pinch balances flavors both in the pudding and crumble.

Variations

I love mixing things up with this Strawberry Chia Pudding with Almond Crumble Recipe depending on what I have on hand or the season. It’s so flexible — don’t hesitate to play around with flavors and textures to make it your own!

• Berry Swap: I once tried raspberries instead of strawberries, and my family went crazy for the tart twist.
• Nut-Free Version: Replace the almond crumble with pumpkin seeds and oats for that same crunch without nuts.
• Sweetness Adjustment: For a lower sugar option, swap maple syrup for a touch of mashed banana or omit extra sweetener entirely if you like it tart.
• Yogurt Choices: I’ve used both coconut and almond yogurts; coconut adds richness while almond yogurt is lighter.

How to Make Strawberry Chia Pudding with Almond Crumble Recipe

Step 1: Blend the Strawberry Base

Start by tossing the thawed frozen strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, a pinch of salt, and coconut flakes into your blender. Blend everything until silky smooth — you might need to pause and scrape the sides once or twice to get it perfectly even. This is where the magic begins: blending all these fresh and flavorful ingredients makes the pudding taste like pure summer in every spoonful.

Step 2: Combine with Chia Seeds and Whisk Well

Pour your strawberry blend into a large container, then add the chia seeds. Whisk vigorously to coat every seed and avoid clumps—that’s key for the perfect pudding texture. Let it sit uncovered for 5 minutes, then whisk again to break up any clumps that might have formed. Cover it up and pop it in the fridge for at least an hour to thicken up.

Step 3: Make the Almond Date Crumble

While the pudding is setting, use a mini food processor to pulse together the almonds, rolled oats, coconut flakes, medjool dates, and a pinch of salt. Process until the mix turns crumbly but still has some texture—that delightful crunch will perfectly contrast the smooth pudding. If you don’t have a mini processor, chopping everything by hand finely works too, though the texture won’t be quite as fine.

Step 4: Layer and Serve

To serve, start with a spoonful of the almond crumble in your cup or bowl, add a generous layer of chia pudding, then top with more crumble. For extra fun, I like to add fresh strawberry slices on top—they brighten the dish and give a lovely visual pop right before you dig in.

How to Serve Strawberry Chia Pudding with Almond Crumble Recipe

Garnishes

I like topping this pudding with fresh strawberry slices because they add juiciness and brighten the dish visually. Sometimes, I drizzle a little honey or maple syrup on top for extra sweetness and a pretty glossy finish. A sprinkle of crunchy toasted coconut flakes adds that tropical vibe and an extra layer of texture that I can’t resist.

Side Dishes

If I’m serving this as part of a brunch, I pair it with some buttery whole-grain toast topped with almond butter or fresh fruit salad to keep things light and nutritious. It also works beautifully alongside a simple green smoothie or your favorite morning coffee for a well-rounded start to your day.

Creative Ways to Present

For special occasions, I love layering the pudding and crumble in clear glasses to show off those pretty pink and nutty layers—kind of like a parfait. Adding edible flowers on top makes it extra festive and beautiful for entertaining guests or a fun weekend treat.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover chia pudding in a tightly sealed container in the fridge for up to 3 days. Just keep the crumble separate until ready to eat, because it loses its crunch if mixed ahead of time. When you’re ready, add your crumble and fresh strawberries for that perfect finish.

Freezing

I haven’t had great luck freezing this pudding because chia can change texture when thawed, and the crumble gets soggy. I’d recommend making individual portions fresh or storing in the fridge when possible to keep the best texture.

Reheating

This pudding is best served cold, so I don’t recommend reheating. However, if it’s too thick after refrigeration, just stir in a splash of milk to loosen it up before serving. That keeps it fresh and delicious without having to warm it up.

FAQs

Final Thoughts

I have to say, this Strawberry Chia Pudding with Almond Crumble Recipe has become one of my absolute favorite go-to snacks and breakfasts. It’s one of those recipes that’s not only wickedly delicious but feels good for you, too. I love sharing this with friends because it always feels like I’m giving them a little hug in a cup. So next time you want something healthy, tasty, and pretty simple to make, give this a try—I promise you’ll be just as excited about it as I am!

Print