If you’re looking for a fresh, wholesome way to start your day or enjoy a healthy snack, I’ve got you covered. This Strawberry Chia Pudding with Almond Crumble Recipe is absolutely fan-freaking-tastic—it tastes like a fruity dessert but keeps things light and nutritious. I love this because it’s easy to prep ahead, keeps well in the fridge, and the almond crumble adds the perfect crunch. Trust me, this combo will become your new go-to, whether you’re rushing through breakfast or craving a sweet bite in the afternoon.
Why You’ll Love This Recipe
- No-Cook, No Fuss: You just blend and chill, so it’s super quick and perfect for busy mornings.
- Naturally Sweet and Fruity: Real strawberries and a touch of maple syrup give it that fresh flavor without overwhelming sugar.
- Crunchy Almond Crumble: That crumbly topping adds texture and makes every bite more interesting—my family goes crazy for it!
- Customizable Consistency: You can easily adjust the thickness to your liking with a splash of your favorite plant milk.
Ingredients You’ll Need
These ingredients play beautifully together—the sweetness of strawberries pairs so nicely with the nuttiness of almonds, and the chia seeds make it creamy while giving you a nice boost of omega-3s and fiber. When you’re shopping, just grab the freshest frozen strawberries and quality plant-based yogurt to get the best flavor.
- Frozen strawberries: Using frozen is great because they’re already ripe and super flavorful; thaw them before blending for a smooth texture.
- Plant-based yogurt: Unsweetened works best here so you control the sweetness, but you can use vanilla-flavored if you like a sweeter pudding.
- Soy milk: I prefer soy for its creaminess, but any plant-based milk you enjoy works fine.
- Freeze-dried strawberries: These add an intense burst of strawberry flavor and a little extra texture.
- Maple syrup: I love the natural sweetness and depth it gives compared to regular sugar.
- Vanilla extract: Just a splash makes the pudding taste more rounded and aromatic.
- Chia seeds: The magic ingredient that thickens the pudding and adds nutrition.
- Blanched almonds: For the crumble, they add that satisfying crunch and nutty flavor.
- Medjool dates: They naturally sweeten and help bind the crumble ingredients together.
- Rolled oats: Adds body and chew to the crumble topping.
- Coconut flakes: They bring a lovely tropical hint that complements the strawberries well.
- Kosher salt: Just a pinch enhances flavors and balances the sweetness.
Variations
I love mixing things up depending on the season, and you might find your favorite twist too. This recipe is like a canvas—you can keep it classic or add your own flair.
- Berry swap: I often try raspberries or blueberries in place of strawberries when they’re in season—each gives a slightly different but still delicious flavor.
- Sweetener change: If you’re avoiding maple syrup, honey or agave syrup are lovely alternatives that blend well.
- Nut variation: Swap almonds for walnuts or pecans in the crumble for a new crunch profile I’ve really enjoyed.
- Extra indulgence: I’ve occasionally stirred in some vegan chocolate chips into the crumble—because sometimes you deserve a little treat!
How to Make Strawberry Chia Pudding with Almond Crumble Recipe
Step 1: Blend the strawberry pudding base
Start by tossing thawed strawberries, soy milk, plant-based yogurt, freeze-dried strawberries, maple syrup, vanilla, a pinch of salt, and a bit of coconut flakes into your blender. Blend until completely smooth—scraping down the sides helps get everything nicely incorporated. This step is where all those fresh flavors come together beautifully, so if your strawberries taste a bit bland, don’t hesitate to add a tablespoon or two of strawberry jam for an extra pop. I discovered this trick when one batch felt a little flat, and it made all the difference!
Step 2: Mix chia seeds and set to thicken
Pour the blended strawberry mixture into a large container over the chia seeds, then whisk thoroughly to prevent any clumps. Here’s what I learned: let the mixture sit for about 5 minutes, then whisk again to break up any clumps before covering it to chill for at least an hour. Sometimes the chia seeds tend to clump if you skip the extra whisk, so this little step saves you from an uneven pudding texture.
Step 3: Prepare the almond date crumble
While the pudding chills, pulse blanched almonds, rolled oats, medjool dates, coconut flakes, and a pinch of salt in a mini food processor until crumbly. Don’t over-process, though—you’re aiming for a texture that’s a little chunky for a nice crunch, not a paste. I usually check halfway through to adjust the crumble size to my liking—it’s so easy to messed this up by going too far!
Step 4: Assemble and serve
To serve, layer a spoonful of crumble in your serving glasses or bowls, add a generous scoop of the chia pudding, and top with more crumble and fresh strawberry slices if you like. The contrast of creamy pudding and crunchy crumble is what makes this dish so irresistible to me and my family. If you feel the pudding is too thick, just stir in a little extra soy milk before serving to loosen it up.
Pro Tips for Making Strawberry Chia Pudding with Almond Crumble Recipe
- Avoid Clumps: Stir the chia mixture twice during setting to break up clumps for a smooth pudding.
- Enhance Berry Flavor: If your strawberries aren’t super fresh or flavorful, a spoonful of strawberry jam mixed into the base works wonders.
- Crumble Control: Pulse your almonds and oats in short bursts to get your ideal crumble texture without turning it into flour.
- Serving Size Tip: Add extra milk to the portions you’re ready to eat if the pudding has thickened up too much in the fridge.
How to Serve Strawberry Chia Pudding with Almond Crumble Recipe
Garnishes
I love topping this pudding with fresh strawberry slices, extra freeze-dried strawberries for a bit of crunch, or even a few slivered almonds for a bit of flair. Sometimes I drizzle a little extra maple syrup or a homemade strawberry sauce (mashed berries with a splash of maple syrup) right before serving—it really amps up the fresh berry vibe.
Side Dishes
This pudding stands beautifully on its own but pairs nicely with a warm grain like quinoa porridge or a slice of toasted multigrain bread with nut butter for a more filling breakfast. On snack days, I like it alongside a handful of fresh fruit or a light green smoothie—it feels indulgent but balanced.
Creative Ways to Present
I’ve tried layering this pudding and crumble in clear glass jars for gifts or brunches—it looks so pretty with the pink pudding and golden crumble layers visible. For a party, serving it in mini mason jars topped with edible flowers adds charm and makes it easy for guests to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover chia pudding in an airtight container in the fridge— it generally stays fresh and tasty for up to 3 days. I usually keep the almond crumble separate to maintain its crunch, adding it just before serving.
Freezing
Freezing isn’t my favorite for this pudding because the chia seeds can change texture and get a bit grainy once thawed. If you have leftovers, I suggest sticking to refrigeration, but you can freeze the almond crumble separately if you want to prep in bulk.
Reheating
This pudding is best enjoyed cold or at room temperature. If it thickens too much, just stir in a little plant milk before eating to loosen it up. Since it’s already chilled and set, reheating isn’t necessary, keeping it fresh and delightful every time.
FAQs
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Can I make the Strawberry Chia Pudding with Almond Crumble Recipe ahead of time?
Absolutely! In fact, this pudding benefits from some resting time in the fridge to let the chia seeds absorb the liquid and thicken properly. You can prepare the pudding and crumble separately a day or two in advance. Keep the crumble in an airtight container at room temperature or in the fridge and add it just before serving for the best crunch.
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Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries work just as well! If you use fresh, just make sure they’re ripe and sweet for the best flavor. You might want to slightly reduce or omit the maple syrup depending on the sweetness of your berries.
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What if I don’t have a blender or food processor?
If you don’t have a blender, you can mash the thawed strawberries with a fork and whisk everything together vigorously, though the texture won’t be as smooth. For the almond crumble, chopping almonds and dates finely with a knife can work, but the crumble will be chunkier. A food processor just makes the process much faster and easier.
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Is this recipe vegan and gluten-free?
Yes, this recipe is naturally vegan thanks to plant-based yogurt and soy milk. It’s gluten-free as long as you use certified gluten-free oats for the crumble, which is an easy substitution to keep it safe for gluten-sensitive diets.
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Can I substitute chia seeds with another thickener?
Chia seeds are unique because they absorb liquid and create that characteristic gel-like pudding texture. If you don’t have chia, ground flaxseeds or basil seeds might work but expect a slightly different texture and require experimentation. I highly recommend the chia seeds for the best results.
Final Thoughts
Honestly, I can’t recommend this Strawberry Chia Pudding with Almond Crumble Recipe enough—it’s one of those dishes that feels like a treat but is super healthy and easy to throw together. It’s a recipe I find myself coming back to over and over, whether I’m prepping for busy mornings or impressing friends with a no-fuss dessert. Give it a try; I’m confident you’ll love how fresh, creamy, and satisfying it is. Plus, the almond crumble adds that little extra wow factor to every spoonful. Your kitchen will thank you!
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Strawberry Chia Pudding with Almond Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Breakfast, Snack, Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This refreshing Strawberry Crumble Chia Pudding is a perfect blend of creamy plant-based yogurt, chia seeds, and vibrant strawberry flavors topped with a crunchy almond date crumble. Naturally sweetened with maple syrup and infused with vanilla, this no-cook recipe makes a delightful, healthy breakfast or snack that’s easy to prepare and tailored to your sweetness preference.
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: To a blender cup, add the thawed strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, a pinch of salt, and coconut flakes. Blend everything on high until completely smooth, scraping down the sides as needed to ensure an even mix.
- Combine with Chia Seeds: Pour the blended strawberry milk into a large storage container with the chia seeds. Whisk well to combine thoroughly, cover, and let it sit for 5 minutes. Whisk again to break up any clumps, then cover and refrigerate for at least one hour to allow the chia seeds to swell and thicken the mixture.
- Prepare Almond Date Crumble: In a mini-food processor, combine the blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of salt. Pulse the mixture until it forms a crumbly texture, adjusting to your liking.
- Assemble and Serve: In serving cups, layer a spoonful of the almond date crumble, followed by a layer of the chilled chia pudding. Add another spoonful of crumble on top and garnish with fresh strawberry slices if desired. Enjoy immediately or store refrigerated.
Notes
- Sweeten the chia pudding to your preference by adjusting the amount of maple syrup or using sweetened yogurt.
- Adjust consistency by adding extra soy milk when serving if the pudding is too thick.
- To avoid clumps, whisk the mixture thoroughly initially, let it sit for 10 minutes, then whisk again before refrigerating.
- If berry flavor is weak, add 1-2 tablespoons of strawberry jam to enhance the taste.
- For extra topping, mash 3 thawed frozen strawberries, strain the juice, mix with 1/2 tablespoon maple syrup, and drizzle on the pudding.
Nutrition
- Serving Size: 1 serving (approx. 1 cup pudding with crumble)
- Calories: 280
- Sugar: 16g
- Sodium: 65mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
