Strawberry Chia Pudding with Almond Crumble Recipe

If you’re on the lookout for a fresh, vibrant, and healthy dessert or breakfast that feels indulgent but is totally guilt-free, I have just the thing for you. I absolutely love this Strawberry Chia Pudding with Almond Crumble Recipe because it’s creamy, naturally sweet, and has the best crunchy almond crumble on top to add that perfect texture. When I first tried this, I was blown away by how simple ingredients transform into something so satisfying and pretty enough to serve to guests or just enjoy solo.

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Ingredients You’ll Need

The magic of this Strawberry Chia Pudding with Almond Crumble Recipe is in how these simple, wholesome ingredients come together. When you shop, look for the freshest strawberries you can get, and quality frozen or freeze-dried berries make a huge difference here – trust me! For the crumble, using soft medjool dates adds a natural sweetness and chewy texture without refined sugars.

• Strawberries: Fresh or frozen both work—frozen is great when strawberries aren’t in season.
• Plant-based yogurt: I prefer unsweetened for control over sweetness, but vanilla yogurt adds a nice depth.
• Soy milk: Unsweetened helps keep the recipe light; other plant milks can work but may alter flavor.
• Freeze-dried strawberries: They boost strawberry flavor without extra liquid.
• Maple syrup: A natural sweetener that pairs beautifully with the almond crumble.
• Vanilla extract: Just a splash lifts and rounds out the flavor.
• Chia seeds: The star that thickens the pudding and provides texture and nutrition.
• Blanched almonds: For that crunchy crumble topping you’ll want to sprinkle generously.
• Medjool dates: Bring natural caramel-like sweetness to your crumble.
• Rolled oats: Adds a little wholesome texture to the crumble.
• Coconut flakes: Toasty and tasty inclusion for the crumble.
• Kosher salt: Just a pinch enhances all the flavors.

Variations

I love how flexible this Strawberry Chia Pudding with Almond Crumble Recipe is. Depending on your pantry and mood, it’s fun to switch up a few ingredients or textures—this keeps things fresh and exciting!

• Berry Swap: Once, I swapped strawberries for raspberries and loved the tart twist it gave.
• Sweetener Options: I’ve used honey instead of maple syrup, which is especially nice if you want a richer sweetness.
• Dairy Variation: You can use coconut yogurt or oat milk if soy isn’t your thing.
• Crunch Upgrade: Adding toasted pecans or walnuts instead of almonds adds a new dimension to the crumble.

How to Make Strawberry Chia Pudding with Almond Crumble Recipe

Step 1: Blend the Berry Base

Start by throwing your thawed strawberries, plant-based yogurt, soy milk, maple syrup, freeze-dried strawberries, vanilla extract, and a pinch of salt into a blender. I always scrape down the sides once or twice to make sure everything gets pureed smoothly. Blend until the mixture is silky and completely smooth—this will be the sweet, fruity base for your chia pudding.

Step 2: Combine with Chia Seeds and Let it Set

Pour the mixture into a large container and add your chia seeds. Whisk everything well to avoid those stubborn clumps—I discovered that whisking really helps the chia disperse evenly. Cover it up and let it rest for about 5 minutes, then whisk again. This quick double stir breaks up any clumps. After that, let it refrigerate for at least an hour to thicken into that creamy pudding consistency we’re craving.

Step 3: Make the Almond Date Crumble

While the pudding is setting, pop your blanched almonds, rolled oats, coconut flakes, medjool dates, and a tiny pinch of salt into a mini food processor. Pulse the mixture until it looks crumbly but not powdery—you want that perfect balance of soft and crunchy. This crumble adds a wonderful texture contrast and natural sweetness to each spoonful.

Step 4: Layer and Serve

To serve, start with a spoonful of the almond crumble at the bottom of your glass or bowl, then add a generous portion of your strawberry chia pudding. Top it with another crumble layer and fresh strawberry slices if you have them on hand. I love the presentation because it looks lovely and gives a little crunch in every bite.

How to Serve Strawberry Chia Pudding with Almond Crumble Recipe

Garnishes

I love topping this pudding with fresh strawberry slices because it brightens the whole dish and keeps the strawberry vibe strong. Sometimes, I add a few extra almond flakes or a light drizzle of maple syrup for extra sweetness. For a fun twist, you could sprinkle a tiny bit of cinnamon or fresh mint leaves—it makes the experience feel extra special.

Side Dishes

This pudding pairs beautifully with a light green smoothie or a handful of crunchy granola on the side. For brunch, I often serve it alongside avocado toast or soft scrambled eggs to balance the sweet and savory flavors perfectly.

Creative Ways to Present

For special occasions, I like serving this pudding in clear glass jars or mason jars layered with vibrant strawberry slices and crumble on top—it makes it look super inviting and colorful. You could also add edible flowers or serve in pretty dessert cups for a fancy brunch spread. Kids love it served with colorful straws and fun spoons too!

Make Ahead and Storage

Storing Leftovers

I keep leftover pudding covered tightly in a glass container in the refrigerator for up to three days. The chia pudding holds up well but the crumble is best added fresh just before serving, so it stays crunchy rather than soggy.

Freezing

I haven’t had the best luck freezing the pudding because chia tends to change texture when frozen and thawed. I’d recommend making it fresh or storing in the fridge instead for the best creamy experience.

Reheating

This pudding is best eaten cold or at room temperature, so reheating isn’t usually necessary. If you want to warm it slightly, gently stir in a bit of warm milk to loosen the texture and heat it briefly—just be careful not to overheat or you’ll lose the fresh berry brightness.

FAQs

Final Thoughts

This Strawberry Chia Pudding with Almond Crumble Recipe has quickly become a favorite in my kitchen because it’s so simple to prep, tastes like a little celebration in a bowl, and is genuinely good for you. I love sharing it with friends who think healthy desserts are boring—it always surprises them! Give it a try next time you want something fresh, fruity, and filling. I have a feeling you’ll find yourself coming back to this one again and again.

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