If you’re looking for a delightful breakfast or snack that feels fresh and indulgent but is actually healthy, you’ve got to try this Strawberry Chia Pudding with Almond Crumble Recipe. I absolutely love how this pudding comes together with luscious strawberry flavors, that creamy chia texture, and the crunchy almond crumble on top—it’s like dessert for breakfast! When I first made this, I was amazed at how something so simple could feel so fancy and satisfying. Stick around because I’ll share all my tips to help you nail it perfectly every time.
Why You’ll Love This Recipe
- Easy to Make: This recipe comes together in just about 15 minutes, with no cooking required.
- Naturally Sweet & Refreshing: The strawberries offer vibrant flavor without relying on processed sugars.
- Perfect Texture Play: Creamy chia seeds paired with crunchy almond crumble makes every bite exciting.
- Customizable & Plant-Based: You can easily adjust sweetness, milk type, or toppings to fit your taste or diet.
Ingredients You’ll Need
The beauty of this Strawberry Chia Pudding with Almond Crumble Recipe is in its simple but thoughtfully combined ingredients. Each element brings its own magic: the juicy strawberries, nutty almonds, and creamy chia pudding base all work together to create the perfect harmony of flavor and texture.
- Frozen strawberries: Using frozen strawberries is super convenient and gives you that bright berry flavor year-round; just thaw them before blending.
- Plant-based yogurt: I prefer unsweetened for less sugar, but if you like it sweeter, choose vanilla-flavored and adjust the syrup.
- Soy milk: Unsweetened goes best here to balance the flavors, but almond or oat milk work just as well.
- Freeze-dried strawberries: They pack an intense strawberry punch, which I find elevates the flavor beautifully.
- Maple syrup: A natural sweetener that pairs so well with berries and nuts—feel free to tweak the sweetness to your liking.
- Vanilla extract: Adds warmth and depth, enhancing the overall flavor profile.
- Chia seeds: These little powerhouses thicken the pudding and give it that luscious, gel-like texture.
- Blanched almonds: For the crumble, choose blanched for a smooth texture and lightly sweet, nutty taste.
- Medjool dates: They naturally bind the crumble and add a touch of caramel-like sweetness.
- Rolled oats: Adds heartiness to the crumble—don’t swap for instant oats as they can get mushy.
- Coconut flakes: I love the subtle tropical note they lend to the almond crumble.
- Kosher salt: Just a pinch in both pudding and crumble to balance flavors and bring out sweetness.
Variations
I love making this recipe my own depending on the day and what ingredients I have on hand. Feel free to play around with the flavors and textures—you’ll find that the Strawberry Chia Pudding with Almond Crumble Recipe is incredibly forgiving and adapts well to your preferences.
- Use fresh strawberries: When strawberries are in season, fresh ones make the pudding taste extra bright and juicy—I swap frozen for fresh right away!
- Swap almond crumble for granola: For a crunchier, sweeter topping, I sometimes swap the almond crumble with my favorite granola mix.
- Make it vegan or paleo: Use coconut yogurt and almond milk; replace oats in crumble with extra nuts and seeds to keep it paleo-friendly.
- Boost with protein: Stir in a scoop of vanilla plant-based protein powder to the pudding for an energizing breakfast.
How to Make Strawberry Chia Pudding with Almond Crumble Recipe
Step 1: Blend the Strawberry Base
Start by tossing thawed frozen strawberries, plant-based yogurt, soy milk, freeze-dried strawberries, maple syrup, vanilla extract, a pinch of salt, and even a bit of coconut flakes into your blender. Blend it all until silky smooth, scraping down the sides if necessary. This step is key because a smooth berry base ensures your pudding has that lovely, even strawberry flavor in every bite. When I first tried blending freeze-dried strawberries in, it really amplified the flavor without watering down the mix.
Step 2: Mix in the Chia Seeds and Let It Set
Pour the blended strawberry mixture into a large container, add the chia seeds, and whisk vigorously. Let it sit for 5 minutes, then whisk again to break up any clumps (this is my secret to keeping the pudding silky, no one likes weird chia clumps!). Pop it into the fridge and let it rest for at least an hour, preferably overnight, so the chia seeds fully absorb the liquid and transform into that luscious pudding texture.
Step 3: Prepare the Almond Date Crumble
While the pudding chills, throw blanched almonds, rolled oats, coconut flakes, soft medjool dates, and a pinch of salt into a mini food processor. Pulse until crumbly but still a little chunky—that little texture in the crumble really makes the topping special. The dates act as a natural binder, so no need for extra sweeteners here! I love making the crumble fresh because it adds a fun contrast to the velvety pudding.
Step 4: Assemble and Serve
For the best presentation and taste, layer a spoonful of the almond crumble at the bottom of your serving glass or bowl, add a generous scoop of chia pudding on top, and finish with another crumble layer. If you have fresh strawberry slices, add them on top—they add brightness and freshness. This is my family’s favorite way to enjoy this recipe; honestly, it feels like a mini dessert that’s still good for you.
Pro Tips for Making Strawberry Chia Pudding with Almond Crumble Recipe
- Avoid Clumps: Whisking the chia seeds into the blended mixture twice, once right after mixing and again after 5–10 minutes, is the best way I’ve found to keep clumps from forming.
- Boost Berry Flavor: If your strawberries aren’t super flavorful, adding a tablespoon or two of strawberry jam to the blended mix amps up the berry punch beautifully.
- Adjust Thickness: Like your pudding a bit thinner? Just stir in a splash of plant milk before serving—this trick saved me whenever my pudding got too thick.
- Make Crumble Ahead: You can prep the almond crumble up to three days ahead and store it in an airtight jar; it stays fresh and crunchy for topping on the go.
How to Serve Strawberry Chia Pudding with Almond Crumble Recipe
Garnishes
Fresh strawberry slices on top are my absolute favorite garnish—they add fresh vibrancy and look gorgeous. Sometimes, I sprinkle a few extra freeze-dried strawberry bits or a drizzle of maple syrup right before serving to amp up sweetness and texture contrast. A tiny mint leaf on top can make it feel extra special, especially if I’m serving guests.
Side Dishes
I like pairing this with a simple green smoothie or a slice of toasted whole grain bread with almond butter for a balanced breakfast. For a snack, it’s perfect on its own or alongside a handful of mixed nuts for some extra protein and crunch.
Creative Ways to Present
For brunch parties, I love serving this pudding layered in clear glass jars or mini mason jars to show off the pretty layers of crumble and pink pudding. You can even alternate layers with berry compote or jam for extra color and flavor. Tied with a small ribbon and a handwritten label, they make adorable edible gifts too!
Make Ahead and Storage
Storing Leftovers
I usually store leftover pudding in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving because chia can settle, and the texture will be just as creamy as day one. I keep the almond crumble separate to maintain its crunch.
Freezing
Freezing chia pudding isn’t my favorite because the texture can change and get grainy after thawing. However, if you want to freeze portions, freeze the pudding and crumble separately and thaw overnight in the fridge. Just know the texture might be a bit different but still tasty!
Reheating
Since this pudding is best served cold or at room temperature, I usually don’t reheat it. If it’s too thick after chilling, stirring in a splash of milk refreshes the texture instantly without needing heat.
FAQs
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Can I make the Strawberry Chia Pudding with Almond Crumble Recipe ahead of time?
Absolutely! The chia pudding base can be made the night before and refrigerated overnight for the best texture. The almond crumble is best prepared fresh or a day ahead—stored in an airtight container to keep its crunch.
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What can I substitute if I don’t have freeze-dried strawberries?
If you don’t have freeze-dried strawberries, you can increase the amount of fresh or frozen strawberries slightly, or add a tablespoon of strawberry jam to boost the flavor as I sometimes do. Alternatively, a few fresh strawberry slices on top can make up for it.
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Can this recipe be made nut-free?
You can omit the almonds in the crumble and replace them with extra oats or seeds like pumpkin or sunflower seeds. Just adjust the binding by adding an extra date or a small amount of nut-free butter to hold the crumble together.
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How long does the Strawberry Chia Pudding last in the fridge?
Stored in an airtight container, the pudding will keep well for up to 3 days. The texture might thicken over time, so stir gently and add a splash of milk if needed before serving.
Final Thoughts
This Strawberry Chia Pudding with Almond Crumble Recipe has become one of my go-to healthy treats. It’s so simple yet feels indulgent and fresh, perfect for starting my day or when I need a little pick-me-up. I love sharing it with friends because it’s always a crowd-pleaser and super adaptable to what you have on hand. Trust me, once you make it, you’ll find yourself craving that creamy, crunchy, sweet combo again and again—give it a go and let me know how it turns out!
Print
Strawberry Chia Pudding with Almond Crumble Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
This Strawberry Crumble Chia Pudding is a refreshing and nutritious plant-based breakfast or snack that combines smooth strawberry chia pudding with a crunchy almond date crumble topping. Made with frozen strawberries, plant-based yogurt, soy milk, and natural sweeteners, it’s a wholesome and flavorful treat that’s easy to prepare and perfect for a healthy start to your day.
Ingredients
Strawberry Chia Pudding
- 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
Almond Date Crumble
- 1/4 cup blanched almonds
- 2 soft medjool dates
- 2 tbsp rolled oats
- 1 tbsp coconut flakes
- Kosher salt, a pinch
Instructions
- Blend Strawberry Pudding Mixture: To a blender cup, add the thawed strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla extract, a pinch of kosher salt, and coconut flakes if desired. Blend everything until completely smooth, scraping down the sides as needed to ensure an even mixture.
- Mix in Chia Seeds: In a large storage container, add the chia seeds then pour the blended strawberry milk over them. Whisk thoroughly to incorporate the chia seeds and prevent clumping. Cover and let the mixture sit for 5 minutes.
- Whisk Again and Refrigerate: After 5 minutes, whisk the chia pudding mixture again to break up any clumps. Cover and refrigerate for at least 1 hour to allow the chia seeds to fully absorb the liquid and thicken the pudding.
- Prepare Almond Date Crumble: In a mini food processor, combine the almonds, rolled oats, coconut flakes, medjool dates, and a pinch of kosher salt. Pulse the mixture until it reaches a crumbly texture to your liking, resembling coarse crumbs.
- Assemble and Serve: To serve, spoon a layer of almond date crumble into a small cup or bowl. Add a layer of the chilled strawberry chia pudding on top, then finish with another spoonful of the crumble. Optionally, garnish with fresh strawberry slices or a drizzle of strawberry juice and maple syrup mixture for extra flavor.
Notes
- Sweeten the pudding to taste by adjusting the maple syrup based on your preference or depending on the sweetness of the yogurt used.
- Adjust the pudding’s consistency by adding more soy milk if it is too thick after refrigeration.
- Stir the mixture well after the initial 5 minutes and again before refrigerating to avoid clumping.
- If berry flavor is weak, mix in 1-2 tablespoons of strawberry jam to enhance the taste.
- For an extra fruity topping, mash thawed strawberries and mix the juice with maple syrup to drizzle over the final dish.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 280
- Sugar: 15g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg
