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Strawberry Crumble Chia Pudding

A dreamy dessert that combines the health benefits of chia seeds with the sweet, tangy goodness of roasted strawberries and a crunchy crumble.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 220
Ingredients Method Notes

Ingredients
  

Chia Pudding Base
  • 1/2 cup chia seeds
  • 2 cups almond milk (or milk of choice)
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 pinch salt
  • 1/4 teaspoon cinnamon
Roasted Strawberries
  • 3 cups fresh strawberries, hulled and halved
  • 2 tablespoons maple syrup (for strawberries)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract (for strawberries)
  • 1 pinch salt (for strawberries)
Crumble Topping
  • 1/2 cup old-fashioned oats
  • 1/4 cup almond flour
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon cinnamon (for crumble)
  • 1 pinch salt (for crumble)
  • 1/4 cup sliced almonds (optional) For added crunch

Method
 

Preparation of Chia Pudding
  1. In a bowl or jar, combine chia seeds, milk, 3 tablespoons maple syrup, 2 teaspoons vanilla extract, salt, and 1/4 teaspoon cinnamon. Whisk vigorously for 1 minute.
  2. Let sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thick and pudding-like.
Roasting Strawberries
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. Spread halved strawberries on the prepared baking sheet. Mix together 2 tablespoons maple syrup, lemon juice, 1/2 teaspoon vanilla, and a pinch of salt. Drizzle over strawberries and toss to coat.
  3. Roast strawberries for 25-30 minutes, stirring halfway through, until soft, jammy, and caramelized. Let cool completely.
Making the Crumble
  1. In a bowl, mix oats, almond flour, brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt.
  2. Add melted butter and stir until crumbly.
  3. Spread crumble mixture on a baking sheet. Bake at 350°F for 10-15 minutes, stirring once, until golden brown. Let cool completely.
Assembling the Dessert
  1. Layer chia pudding in serving jars or glasses, add roasted strawberries with their juices, and top with crumble before serving.
  2. Optional: garnish with fresh strawberry slices, extra maple syrup, or Greek yogurt.

Notes

Chill time is key: The longer you let the chia mixture sit, the thicker it will get. This pudding keeps well in the fridge for about 3-5 days, making it fabulous for meal prep. Just store the crumble separately to keep it from getting soggy.