Description
A refreshing and nutritious Strawberry Crumble Chia Pudding combining creamy chia pudding infused with strawberry flavors and a crunchy almond-oat crumble topping. This no-cook, plant-based breakfast or snack is naturally sweetened with maple syrup and dates, perfect for a healthy start to the day or a guilt-free treat.
Ingredients
Chia Pudding Base
- 140 grams frozen strawberries (about 1 cup), thawed
- 1/2 cup unsweetened plant-based yogurt (or sweetened vanilla yogurt, adjust sweetener accordingly)
- 1 cup unsweetened soy milk
- 2 tbsp freeze dried strawberries
- 2 tbsp maple syrup
- 1 tsp vanilla bean paste
- 1/3 cup chia seeds
- Pinch of kosher salt
Strawberry Crumble Topping
- 1/4 cup blanched almonds
- 2 soft medjool dates
- 2 tbsp rolled oats
- 1 tbsp coconut flakes
- Pinch of kosher salt
Instructions
- Blend the Strawberry Mixture: Add the thawed strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, coconut flakes, vanilla bean paste, and a pinch of salt into a blender cup. Blend until completely smooth, scraping down the sides as needed to ensure an even mixture.
- Prepare the Chia Pudding: Pour the chia seeds into a large storage container, then pour in the blended strawberry mixture. Whisk thoroughly to combine and prevent chia seed clumping. Cover and allow to set for 5 minutes, then whisk again to break up any clumps and cover again. Refrigerate for at least 1 hour or until the pudding thickens.
- Make the Crumble Topping: In a mini-food processor, combine blanched almonds, rolled oats, coconut flakes, medjool dates, and a pinch of salt. Pulse until the mixture becomes crumbly but still retains some texture, not fully ground into a powder.
- Assemble and Serve: In small serving cups, layer a spoonful of the crumble topping at the bottom. Spoon the chilled chia pudding on top, and finish with another layer of crumble. Garnish with extra fresh strawberry slices if desired, and serve immediately.
Notes
- For a sweeter pudding, use sweetened vanilla yogurt and reduce or omit the maple syrup.
- Allow the chia pudding to refrigerate overnight for a thicker, creamier texture.
- Store the crumble separately if preparing in advance to maintain its crunch.
- Use any plant-based milk of choice if soy milk is not preferred, though soy milk provides a good protein content.
- The recipe is naturally gluten-free if using gluten-free oats.
