This Strawberry Crumble Chia Pudding is a sweet treat that’s simple to make! With fruity layers of strawberries and a delightful crunchy topping, it’s sure to brighten your day.
Who knew chia seeds could be so fun? They feel like a mini party in your mouth! I love enjoying this pudding as a yummy breakfast or a light snack. Perfect for warm days!
Key Ingredients & Substitutions
Coconut Milk: Coconut milk adds a creamy texture and rich flavor. If you prefer a lighter option, almond milk works well too. For an extra creaminess, consider using full-fat coconut milk or cashew milk.
Chia Seeds: These tiny seeds are packed with nutrients and help thicken the pudding. If you’re looking for a different texture, flax seeds can be a good substitute, although they won’t thicken quite like chia seeds.
Maple Syrup or Honey: Maple syrup gives a lovely natural sweetness. Honey can be used instead, but remember it’s not vegan. Agave syrup is another great alternative if you’re looking for something vegan.
Strawberries: Fresh strawberries are key for flavor and color. You could use frozen strawberries if fresh ones aren’t available, just thaw and drain excess water before using. Raspberries or blueberries are also tasty options!
Granola: Granola adds a nice crunch. Use your favorite store-bought variety or make your own. For a gluten-free option, look for gluten-free granola or oats.
How Can I Ensure My Chia Pudding is Perfectly Thick?
The thickness of your chia pudding is essential. To get that ideal pudding-like consistency, it’s all about the right chia seed-to-liquid ratio. Mix the seeds and liquid thoroughly to avoid clumping, and let it sit in the fridge undisturbed.
- After combining, let it refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the moisture.
- Give it a good stir halfway through chilling to break up any clumps that may form.
How to Make Strawberry Crumble Chia Pudding
Ingredients You’ll Need:
For the Chia Pudding:
- 1 cup coconut milk (or almond milk)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced (plus extra for garnishing)
For the Crumble Topping:
- 1/2 cup granola
- 1/4 cup crushed almonds or walnuts
- 1 tablespoon coconut oil (optional, for binding the crumble)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time, plus a chilling time of at least 4 hours (or overnight) for the pudding to thicken. It’s best to plan ahead so you can enjoy this delicious treat whenever you’re ready!
Step-by-Step Instructions:
1. Make the Chia Pudding:
In a medium bowl, combine the coconut milk, chia seeds, maple syrup, and vanilla extract. Stir everything together well, making sure there are no chia seeds clumping together. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 4 hours, or overnight. This will allow the chia seeds to absorb the liquid and create a pudding-like texture.
2. Fold in the Strawberries:
After the chia pudding has thickened, take it out of the fridge. Gently fold in the diced strawberries to add a fresh fruity flavor. Make sure to save a few for garnishing later!
3. Prepare the Crumble Topping:
In another bowl, mix the granola, crushed almonds or walnuts, and melted coconut oil (if using). Stir until everything is well combined. This will create a deliciously crunchy topping for your pudding.
4. Assemble Your Dessert:
Now it’s time to put everything together! In serving glasses or bowls, start by adding a layer of the chia pudding. Then, add a layer of the crumble topping. Repeat this layering process until you’ve used all the pudding and crumble mixture. It’s like building a tasty tower of goodness!
5. Garnish and Serve:
To finish off, drizzle some additional chopped strawberries or strawberry sauce on top. Don’t forget to add the reserved whole strawberries as a lovely garnish. You can serve immediately or chill for a bit longer for a cooler treat. Take a moment to enjoy your beautiful Strawberry Crumble Chia Pudding!
Can I Use Different Non-Dairy Milk?
Absolutely! While coconut milk gives a rich flavor, you can substitute it with almond milk, oat milk, or soy milk. Just keep in mind that each milk will slightly alter the taste and texture. Choose a milk that you enjoy, and soak it well with the chia seeds!
What If I Don’t Have Maple Syrup?
No problem! You can swap maple syrup for honey if you’re not vegan. Other alternatives include agave syrup, or you can even use a sugar substitute like stevia or erythritol, adjusting the quantity to taste since they can be sweeter than syrup!
How Do I Store Leftover Chia Pudding?
Store leftover pudding in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again, as it might thicken further in the fridge. You can top it with fresh strawberries and crumble just before eating for the best texture!
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries! Just thaw them beforehand and drain any excess liquid to avoid making your pudding watery. The flavor may be slightly different, but they’ll still work well in this recipe!
