Strawberry Crumble Chia Pudding
This strawberry crumble chia pudding takes 15 minutes to prep for an easy make ahead breakfast that pulls from the nostalgia of a warm berry crumble.
A little play on the classic strawberry crumble, except this one isn’t baked, uses chia seeds, but still manages to pack in strong strawberry flavors. No baking required for my friends that are not very fond of the summer heat.
Why You’ll Love This Strawberry Crumble Chia Pudding
- No oven required. An easy no cook meal that you can set up in 15 minutes for quick grab and go breakfast throughout the week.
- Packed with soluble fiber. This type of fiber found in chia seeds, which may aid with lowering cholesterol and helping to support digestion.
- Customizable. Adjust the sweetness and consistency of your chia pudding based on your own preferences using the tips below.
Key Ingredients and Substitutions
- Chia Seeds: Make sure that your chia seeds are not expired.
- Milk: I used a plain soy milk. Feel free to swap with a soy-free option as needed.
- Yogurt: I used a plain soy yogurt. Feel free to swap with a soy-free option if you have an allergy.
- Strawberries: I used a mix of frozen and freeze dried strawberries. Feel free to use fresh strawberries if desired. You can even try this with a different berry or with peaches.
- Dates: I prefer using medjool dates for this recipe as it gives you the perfect crumble consistency.
- Maple Syrup: You can use any liquid sweetener of your choice, so feel free to try with agave syrup or rice syrup if they are more available to you.
- Almonds: I recommend blanched almonds, but this can also work with pecans or walnuts. If you are looking for a nut-free alternative, try swapping for sunflower seeds or more oats.
How to Make Strawberry Crumble Chia Pudding
To a blender cup, add the strawberries, milk, yogurt, maple syrup, freeze-dried strawberries, coconut, vanilla, and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.
To a large storage container, add the chia seeds then pour in the blended strawberry milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before enjoying.
In a mini-food processor, add the almonds, oats, coconut, dates and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra fresh strawberry slices as desired.
Expert Tips
- Sweeten the chia pudding to your liking. As always, I based the sweetness on my own sweetness preference. Feel free to use more or less based on your own preference or adjust based on how sweet your strawberry milk comes out.
- Adjust the consistency. This chia pudding is thick in consistency. You can always adjust the consistency based on your own preference. When ready to serve, portion out what you plan to eat then add a splash or more of milk to thin out based on your preference if you feel it is too thick as is.
- Avoid clumps. My best tip to help prevent clumps is to stir the initial mix really well with a whisk then let the mixture stand for 10 minutes and stir well again. This will help break up any clumps that may form before you allow it to finish absorbing the liquid.
- If you are struggling getting a strong berry flavor, try mixing in some jam. Some berries can be bland depending on the brand or freshness. Taste the milk and if it needs more berry flavor, try mixing in 1-2 tbsp of strawberry jam. This will help add a more concentrated strawberry flavor.
- Optionally, thaw out 3 frozen strawberries and mash very well with a fork. Pass the mashed berries through a strainer to collect the juice. Mix with a 1/2 tablespoon of maple syrup and drizzle on top of the pudding as desired.
Frequently Asked Questions
After mixing to combine, store the chia pudding and date crumble in separate airtight storage container for up to 4-5 days.
Check to make sure your chia seeds are not expired! Expired chia seeds may not expand and absorb liquid properly. You also want to make sure that you stir them well so that no clumps form. Clumped chia seeds will not absorb liquid as easily, so make sure to stir well before storing.
Chia seeds are a high fiber food. How you respond to incorporating fiber into your diet will depend on your history with fiber and how you consume it. If you don’t regularly eat fiber rich foods, it is best to slowly add small amounts in so your body can get used to it. Adding too much too quickly can often times lead to feelings of constipation. It is also recommended to drink enough water. Water will help push that fiber through your gut more efficiently so you can avoid constipation.
How to Serve
I like to layer some crumble on the bottom of the cup then top with the chia pudding and more crumble on top. You can further garnish with fresh strawberries on top as well.
More Breakfast Recipes to Try
- High Protein Breakfast Crumble
- High Protein Basil Edamame Toast
- Mango Overnight Oats
- Vegan Blueberry Bagels
- Lemon Blueberry Baked Oatmeal
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
Print
Strawberry Crumble Chia Pudding
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This strawberry crumble chia pudding takes 15 minutes to prep for an easy make ahead breakfast that pulls from the nostalgia of a warm berry crumble.
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
- Kosher salt
Instructions
- To a blender cup, add the strawberries, milk, yogurt, maple syrup, freeze-dried strawberries, coconut, vanilla, and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.
- To a large storage container, add the chia seeds then pour in the blended strawberry milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before enjoying.
- In a mini-food processor, add the almonds, oats, coconut, dates and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
- To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra fresh strawberry slices as desired.
Notes
Sweeten the chia pudding to your liking. As always, I based the sweetness on my own sweetness preference. Feel free to use more or less based on your own preference or adjust based on how sweet your strawberry milk comes out.
Adjust the consistency. This chia pudding is thick in consistency. You can always adjust the consistency based on your own preference. When ready to serve, portion out what you plan to eat then add a splash or more of milk to thin out based on your preference if you feel it is too thick as is.
Avoid clumps. My best tip to help prevent clumps is to stir the initial mix really well with a whisk then let the mixture stand for 10 minutes and stir well again. This will help break up any clumps that may form before you allow it to finish absorbing the liquid.
If you are struggling getting a strong berry flavor, try mixing in some jam. Some berries can be bland depending on the brand or freshness. Taste the milk and if it needs more berry flavor, try mixing in 1-2 tbsp of strawberry jam. This will help add a more concentrated strawberry flavor.
Optionally, thaw out 3 frozen strawberries and mash very well with a fork. Pass the mashed berries through a strainer to collect the juice. Mix with a 1/2 tablespoon of maple syrup and drizzle on top of the pudding as desired.
This post contains affiliate links which means I will make a small commission if you purchase from those links. I only recommend and share products that I know, trust and personally use myself!
