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Creamy Strawberry Crumble Chia Pudding Recipe with Easy Fresh Oat Topping

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A creamy, fruity chia pudding layered with fresh strawberry puree and topped with a crunchy oat crumble, perfect for a nourishing breakfast or snack.

Ingredients

Scale
  • 1/4 cup (40g) chia seeds
  • 1 1/2 cups (360ml) unsweetened coconut milk (or any plant-based milk)
  • 1 cup (150g) fresh strawberries, washed and hulled
  • 2 tablespoons (30ml) maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 cup (60g) old-fashioned rolled oats
  • 1/4 cup (30g) almond flour
  • 1 teaspoon cinnamon
  • Pinch of sea salt
  • 2 tablespoons (30ml) melted coconut oil

Instructions

  1. Prepare the Strawberry Puree: Wash and hull 1 cup (150g) of fresh strawberries. Place them in a blender and puree until smooth. If you like little strawberry bits, pulse briefly instead of blending fully. This should take about 2 minutes.
  2. Mix the Pudding Base: In a medium bowl, combine 1/4 cup (40g) chia seeds with 1 1/2 cups (360ml) unsweetened coconut milk. Add 2 tablespoons (30ml) maple syrup and 1 teaspoon vanilla extract. Stir well to distribute chia seeds evenly.
  3. Fold in Strawberry Puree: Pour the strawberry puree into the chia mixture and gently fold until combined. This gives the pudding its signature pink color and fresh fruit flavor.
  4. Chill the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours, ideally overnight. This allows the chia seeds to swell and thicken the pudding. When it’s ready, the texture should be creamy and spoonable, not runny or overly gelatinous.
  5. Make the Fresh Oat Topping: Preheat your oven to 350°F (175°C). In a mixing bowl, combine 3/4 cup (60g) rolled oats, 1/4 cup (30g) almond flour, 1 teaspoon cinnamon, a pinch of sea salt, and 2 tablespoons (30ml) melted coconut oil. Toss until oats are evenly coated.
  6. Toast the Oats: Spread the oat mixture in a thin, even layer on a parchment-lined baking sheet. Toast in the oven for about 10-15 minutes, stirring halfway through, until golden brown and fragrant. Watch closely near the end to avoid burning.
  7. Assemble the Pudding Cups: Spoon the chilled strawberry chia pudding into serving bowls or jars. Top generously with the freshly toasted oat crumble. For extra flair, add a few sliced strawberries or a drizzle of maple syrup.
  8. Serve or Store: Enjoy immediately for the best texture or refrigerate for up to 2 days. The oat topping may soften over time, so keep it separate if you want it crunchy later.

Notes

Stir the pudding immediately after mixing chia seeds and liquid to prevent clumps. Chill at least 3 hours or overnight for best texture. Toast oat topping fresh before serving to maintain crunch. Adjust maple syrup based on sweetness of strawberries. For keto adaptation, use unsweetened almond milk, keto sweetener, and replace oat topping with nuts or coconut flakes.

Nutrition

Keywords: chia pudding, strawberry pudding, oat topping, healthy breakfast, dairy-free, gluten-free, vegan, easy recipe, make-ahead snack

Find it online: https://emacrave.com/creamy-strawberry-crumble-chia-pudding-recipe-with-easy-fresh-oat-topping/