Strawberry Chia Pudding with Almond Crumble Recipe

If you’re on the hunt for a refreshing, nourishing, and downright delicious treat, you’re going to adore this Strawberry Chia Pudding with Almond Crumble Recipe. I absolutely love how the creamy chia pudding blends perfectly with the sweet-tart strawberry flavor and the crunchy almond crumble on top—it’s like a party in your mouth! Whether you want a quick breakfast, a smart snack, or a light dessert, this recipe has got you covered and is super easy to whip up.

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Ingredients You’ll Need

Now, let me tell you about the stars of this dish. Each ingredient works together to create that perfect balance of creamy, sweet, and crunchy textures you’ll love. When I shop, I always look for fresh or high-quality frozen strawberries and good-quality almonds to make sure every bite is on point.

• Frozen strawberries: Using frozen ensures you get that vibrant strawberry flavor year-round; just thaw before blending.
• Unsweetened plant-based yogurt: I use soy yogurt for the creaminess without extra sugar, but you can swap in your favorite.
• Unsweetened soy milk: It adds smoothness; feel free to try almond or oat milk if you prefer.
• Freeze dried strawberries: A secret weapon for intensified strawberry flavor and a light crunch.
• Maple syrup: Natural sweetness that complements the berries beautifully.
• Vanilla extract: Adds depth and lovely warmth to the pudding’s flavor profile.
• Chia seeds: The magic ingredient that thickens and boosts fiber and omega-3s.
• Blanched almonds: Ground into crumble for a delightful nutty texture.
• Medjool dates: Bring natural, caramel-like sweetness to the almond crumble.
• Rolled oats: Added to the crumble for body and a toasty bite.
• Coconut flakes: For a subtle tropical twist in the crumble.
• Kosher salt: Just a pinch to balance and enhance all the flavors.

Variations

One of my favorite things about this Strawberry Chia Pudding with Almond Crumble Recipe is how flexible it is. I often tweak it based on what’s in my pantry or my mood, and I encourage you to make it your own too.

• Use Greek yogurt: For a thicker, creamier pudding with extra protein, swap plant-based yogurt with Greek.
• Try different nuts: If almonds aren’t your thing, walnuts or pecans make a wonderful crumble alternative.
• Add a citrus twist: A little grated lemon or orange zest in the pudding brightens the whole dish beautifully.
• Sweetener swaps: If you don’t have maple syrup, honey or agave work perfectly to sweeten the pudding.
• Berry blend: Mix in raspberries or blueberries alongside strawberries for a lovely berry medley.

How to Make Strawberry Chia Pudding with Almond Crumble Recipe

Step 1: Blend the Strawberry Mixture

Start by adding thawed frozen strawberries, soy milk, yogurt, maple syrup, freeze-dried strawberries, vanilla extract, and just a pinch of salt to your blender. Blend everything until completely smooth. I like to pause and scrape down the sides about halfway through to make sure all the little bits get incorporated—in fact, that helps keep the flavor consistent throughout your pudding. This step gives you the vibrant strawberry base that’s creamy and lightly sweetened.

Step 2: Mix in the Chia Seeds and Let It Set

Next, pour the blended strawberry mixture into a large container where you’ll add the chia seeds. Whisk those in really well to avoid any clumps—this is something I learned the hard way! After whisking, cover it and let the pudding sit for about 5 minutes, then whisk again to break up any seeds that may have settled together. Refrigerate it for at least an hour to allow the chia seeds to absorb the liquid and thicken the pudding beautifully.

Step 3: Make the Almond Date Crumble

While your chia pudding is setting, pulse the almonds, rolled oats, medjool dates, coconut flakes, and a pinch of salt in a mini-food processor until you get a crumbly texture. I usually like mine a bit chunky to keep that satisfying crunch—that’s the part my family goes crazy for! This crumble adds the perfect contrast to the smooth pudding.

Step 4: Assemble and Serve

To serve, start with a spoonful of the almond crumble at the bottom of your cup or jar. Add a generous layer of the chilled chia pudding on top, then sprinkle another spoonful of crumble over it. I love adding some fresh strawberry slices on top for extra freshness and color. This layering makes it feel special—like a simple dessert but so elegant.

How to Serve Strawberry Chia Pudding with Almond Crumble Recipe

Garnishes

I love topping the pudding with fresh strawberry slices or a few sprigs of mint when serving to friends; it adds a burst of color and freshness that makes the dish even more inviting. You can also drizzle a little extra maple syrup or a tiny spoonful of jam on top for added sweetness and flair.

Side Dishes

This pudding pairs beautifully with a cup of green tea or a light latte. For brunch, I like serving it alongside avocado toast or a small spinach salad dressed with lemon—I’ve found it balances out the richness and keeps things bright.

Creative Ways to Present

For a special occasion, try layering your Strawberry Chia Pudding with Almond Crumble Recipe in pretty mason jars or even small glass parfait cups. Add edible flowers or sprinkle some pink Himalayan salt on top of the crumble for an elevated look and an extra pop of flavor. I also like to make a batch ahead and serve these as part of a brunch buffet for friends—it’s always a hit!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in the fridge for up to 3 days in an airtight container. I usually store the almond crumble separately from the pudding to prevent it from getting soggy, then sprinkle it on right before serving. That way, you get the freshest texture every time.

Freezing

Freezing chia pudding isn’t my go-to because it can change the texture slightly, making it a bit softer once thawed. However, if you want to freeze it, do so without the crumble and thaw overnight in the fridge. Add fresh crumble right before eating for the best experience.

Reheating

This pudding is best enjoyed cold or at room temperature, so I usually don’t reheat it. If you prefer it warmer, take it out of the fridge about 15 minutes before serving or add a splash of warm milk to bring it to your ideal temperature.

FAQs

Final Thoughts

This Strawberry Chia Pudding with Almond Crumble Recipe has truly become one of my kitchen favorites—not only because it’s healthy and tasty but because it feels special every time I eat it. I love sharing it with friends who always ask for the recipe because it feels like a little treat that’s actually good for you. I hope you give it a try and find as much joy in making and eating it as I do. Trust me, once you try this refreshing, crunchy, and creamy combo, you’ll be reaching for it again and again!

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