How long does the chia pudding need to set?

The chia pudding should set for at least 1 hour in the refrigerator, but it can be left overnight for even better texture.

Can I use fresh strawberries instead of frozen?

Yes, you can use fresh strawberries. However, frozen strawberries typically offer a more intense flavor and will blend better.

What can I substitute for chia seeds?

Chia seeds can be replaced with ground flaxseeds, but they do not have the same gelling properties. You will need to adjust the liquid accordingly.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you ensure that the rolled oats are labeled gluten-free.

Can I make this recipe nut-free?

Absolutely! You can substitute the almonds with seeds like pumpkin seeds or sunflower seeds for a crunchy topping without nuts.

Strawberry Crumble Chia Pudding

Name: Strawberry Crumble Chia Pudding
Prep time: 15 min
Cook time: PT-486544H34M52S
Total time: 4 h 15 min
Cuisine: Vegan
Ingredients: 140 grams frozen strawberries (about 1 cup, thawed); 1/2 cup unsweetened plant-based yogurt or sweetened vanilla yogurt; 1 cup unsweetened soy milk (or any plant-based milk); 2 tablespoons freeze-dried strawberries; 2 tablespoons maple syrup (or adjust to taste); 1 teaspoon vanilla extract; 1/3 cup chia seeds; 1/4 cup blanched almonds; 2 soft Medjool dates, pitted; 2 tablespoons rolled oats; 1 tablespoon coconut flakes (optional); Pinch of kosher salt; Fresh strawberries (for garnish or extra filling); A sprinkle of cinnamon (for added depth); Chocolate chips or chopped nuts (for added texture and flavor)

Description

This Strawberry Crumble Chia Pudding is a creamy, fruity, and nourishing treat made with plant-based ingredients and a crunchy almond-oat topping. Perfect for breakfast, snack, or dessert!

Ingredients

Scale

For the Chia Pudding:

140 grams frozen strawberries (about 1 cup, thawed)
1/2 cup unsweetened plant-based yogurt or sweetened vanilla yogurt
1 cup unsweetened soy milk (or any plant-based milk)
2 tablespoons freeze-dried strawberries
2 tablespoons maple syrup (or adjust to taste)
1 teaspoon vanilla extract
1/3 cup chia seeds

For the Crumble Topping:

1/4 cup blanched almonds
2 soft Medjool dates, pitted
2 tablespoons rolled oats
1 tablespoon coconut flakes (optional)
Pinch of kosher salt

Optional Add-Ons:

Fresh strawberries (for garnish or extra filling)
A sprinkle of cinnamon (for added depth)
Chocolate chips or chopped nuts (for added texture and flavor)

Instructions

Prepare the Strawberry Mixture: In a blender, combine the thawed frozen strawberries, yogurt, soy milk, freeze-dried strawberries, maple syrup, and vanilla extract. Blend until smooth.
Add Chia Seeds: Pour the mixture into a bowl or jar and stir in the chia seeds. Mix well to prevent clumping. Let sit for 10 minutes, then stir again. Cover and refrigerate for at least 4 hours or overnight until it thickens to a pudding-like consistency.
Make the Crumble: In a food processor, pulse the almonds, dates, oats, coconut flakes (if using), and a pinch of salt until crumbly and slightly sticky. Set aside.
Assemble: Spoon the thickened chia pudding into serving jars or bowls. Top with the almond-oat crumble and garnish with fresh strawberries, cinnamon, chocolate chips, or nuts as desired.
Serve: Enjoy immediately or store in the refrigerator for up to 3 days.

Notes

For a sweeter pudding, increase the maple syrup slightly or use sweetened yogurt.
Frozen strawberries should be thawed before blending for a smoother texture.
This recipe is vegan and gluten-free (if using certified gluten-free oats).

Prep Time: 15 minutes
Cook Time: undefined
Category: Breakfast, Dessert, Snack
Method: No-Bake
Cuisine: Vegan, Gluten-Free

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 15g
Sodium: 80mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 30g
Fiber: 9g
Protein: 7g
Cholesterol: 0mg

Keywords: strawberry chia pudding, vegan chia pudding, plant-based breakfast, gluten-free dessert, healthy snack, almond oat crumble