Strawberry Crumble Chia Pudding Recipe
This Strawberry Crumble Chia Pudding is a refreshing and nutritious breakfast or snack option that combines the creamy texture of chia pudding with a sweet and crunchy strawberry crumble topping. Made with plant-based yogurt, soy milk, and natural sweeteners, it’s a vegan and wholesome treat that’s perfect for a quick, no-cook preparation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 3 servings 1x
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Chia Pudding Base
- 140 grams frozen strawberries (about 1 cup), thawed
- 1/2 cup unsweetened plant-based yogurt (or sweetened vanilla yogurt, adjust maple syrup accordingly)
- 1 cup unsweetened soy milk
- 2 tbsp freeze dried strawberries
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/3 cup chia seeds
- Pinch of kosher salt
Strawberry Crumble Topping
- 1/4 cup blanched almonds
- 2 soft medjool dates
- 2 tbsp rolled oats
- 1 tbsp coconut flakes
- Pinch of kosher salt
Instructions
- Blend the pudding base: 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 thoroughly until the mixture is completely smooth, scraping down the sides as needed to ensure even blending.
- Prepare the chia pudding: Pour the blended strawberry mixture into a large storage container and add the chia seeds. Whisk the mixture well to evenly distribute the seeds. Cover and let it set for 5 minutes, then whisk again to break up any clumps. Cover again and refrigerate for at least 1 hour to allow the chia seeds to absorb the liquid and thicken the pudding.
- Make the crumble topping: In a mini-food processor, add the blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of salt. Pulse the ingredients until the mixture becomes crumbly but still has some texture to mimic a crumble topping.
- Assemble and serve: To serve, spoon a layer of crumble into a small cup or bowl, add a layer of the chilled chia pudding on top, then top again with more crumble. Garnish with fresh strawberry slices if desired for added freshness and color.
Notes
- This recipe is vegan and gluten free if using gluten-free oats.
- Adjust the sweetness by varying the amount of maple syrup according to taste.
- Make sure to soak the chia pudding for at least an hour for optimal texture, or overnight for convenience.
- You can substitute soy milk with any other plant-based milk such as almond, oat, or coconut milk.
- For extra flavor, add a sprinkle of cinnamon or nutmeg to the crumble topping.
Keywords: chia pudding, strawberry crumble, vegan breakfast, plant-based dessert, healthy snack, no-cook pudding
Find it online: https://lucabites.com/strawberry-crumble-chia-pudding-recipe/
