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Strawberry Crumble Chia Pudding Recipe

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4.1 from 8 reviews

A refreshing and healthy Strawberry Crumble Chia Pudding combining creamy plant-based yogurt and soy milk with sweet strawberries, chia seeds, and a crunchy almond-oat crumble topping. Perfect as a nutritious breakfast or a light dessert.

  • Total Time: 1 hour 15 minutes
  • Yield: 3 servings

Ingredients

Chia Pudding Base

  • 140 grams frozen strawberries (about 1 cup), thawed
  • 1/2 cup unsweetened plant-based yogurt (or sweetened vanilla yogurt with adjusted sweetener)
  • 1 cup unsweetened soy milk
  • 2 tbsp freeze-dried strawberries
  • 2 tbsp maple syrup
  • 1 tsp vanilla bean paste
  • 1/3 cup chia seeds
  • Pinch of kosher salt

Crumble Topping

  • 1/4 cup blanched almonds
  • 2 soft medjool dates
  • 2 tbsp rolled oats
  • 1 tbsp coconut flakes
  • Pinch of kosher salt

Instructions

  1. Blend the pudding mixture: In a blender, combine thawed strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, coconut flakes, vanilla bean paste, and a pinch of kosher salt. Blend until completely smooth, stopping to scrape down the sides as needed for even blending.
  2. Mix chia seeds with blended strawberry base: Pour chia seeds into a large container, then add the blended strawberry mixture. Whisk thoroughly to combine, cover, and let rest for 5 minutes. Whisk again to break up any clumps, cover, and refrigerate for at least 1 hour to allow the chia seeds to fully absorb the liquid and thicken.
  3. Prepare the crumble topping: In a mini food processor, combine blanched almonds, medjool dates, rolled oats, coconut flakes, and a pinch of salt. Pulse until the mixture achieves a crumbly texture to your liking, resembling a crumble topping.
  4. Assemble and serve: Spoon a layer of the crumble into serving cups, add a layer of chilled chia pudding on top, then add another spoonful of the crumble. Optionally, garnish with fresh strawberry slices before serving for added freshness and visual appeal.

Notes

  • Use sweetened vanilla yogurt if preferred but adjust maple syrup accordingly to balance sweetness.
  • The pudding needs at least 1 hour to set for optimal texture, but can be refrigerated overnight.
  • To make the crumble, a mini food processor works best to achieve the right texture; pulse gently.
  • This recipe is vegan and gluten-free by using gluten-free oats and plant-based ingredients.
  • For extra flavor, fresh strawberries can be added just before serving.
  • Store leftover pudding and crumble separately in airtight containers in the refrigerator for up to 3 days.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: Blending
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/strawberry-crumble-chia-pudding-recipe/