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
Scale
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
