Dessert

Strawberry Crumble Chia Pudding Recipe

Byluca Carter January 10, 2026January 10, 2026

Introduction

This Strawberry Crumble Chia Pudding is a refreshing and nutritious treat perfect for breakfast or a healthy snack. Combining creamy chia pudding with a crunchy almond crumble and sweet strawberry flavors, it’s both satisfying and easy to make.

A clear glass shows a dessert with three layers: the bottom layer is light brown crumbly texture, the middle layer is pale pink chia pudding with tiny black seeds, and the top layer is a mix of more crumbly texture and a few fresh red strawberry slices arranged evenly on one side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1/4 cup blanched almonds
2 soft medjool dates

2 tbsp rolled oats
1 tbsp coconut flakes
Kosher salt (a pinch)

Instructions

Step 1: In a blender cup, combine the thawed strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, coconut flakes, vanilla extract, and a pinch of kosher salt. Blend until completely smooth, scraping down the sides as needed.
Step 2: Pour the blended mixture into a large container, add the chia seeds, and whisk well until fully combined. Cover and let it set for 5 minutes, then whisk again to break up any clumps. Cover once more and refrigerate for at least one hour before serving.
Step 3: Using a mini food processor, pulse the blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of salt until the mixture becomes crumbly but still has some texture.

Step 4: To serve, place a spoonful of the almond crumble in a cup or bowl, add a layer of the chia pudding on top, then finish with another spoonful of crumble. Garnish with fresh strawberry slices if desired.

Tips & Variations

Try swapping soy milk for almond or oat milk for a different flavor profile.
Use sweetened vanilla yogurt if you prefer a sweeter pudding, and reduce or omit the maple syrup accordingly.

For extra crunch, toast the almonds and oats lightly before pulsing into the crumble.
Freeze the crumble topping in advance for quick assembly on busy mornings.

Storage

Store the prepared chia pudding in an airtight container in the refrigerator for up to 3 days. Keep the almond crumble separate in a sealed container to maintain its crispness. When ready to eat, layer the topping and pudding just before serving. If refrigerated overnight, give the pudding a good stir before assembling.