Print

Strawberry Crumble Chia Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

A delightful and nutritious Strawberry Crumble Chia Pudding that combines creamy plant-based yogurt and milk with fresh and freeze-dried strawberries, sweetened naturally with maple syrup and dates. This no-cook recipe is topped with a crunchy almond-oat crumble for texture, making it a perfect healthy breakfast or snack option.

Ingredients

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 extract
  • 1/3 cup chia seeds
  • Pinch of kosher salt

Crumble Topping

  • 1/4 cup blanched almonds
  • 2 soft medjool dates
  • 2 tbsp rolled oats
  • 1 tbsp coconut flakes
  • Pinch of kosher salt

Instructions

  1. Blend the pudding base: Add the thawed strawberries, soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, coconut flakes, vanilla extract, and a pinch of salt to a blender. Blend until completely smooth, scraping down the sides as needed to ensure an even mixture.
  2. Mix chia seeds: Pour the blended strawberry mixture into a large storage container. Add the chia seeds and whisk thoroughly to combine. Cover and let the mixture sit for 5 minutes. Whisk again to break up any clumps, then cover and refrigerate for at least 1 hour to allow the pudding to thicken.
  3. Prepare 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 has texture to your liking.
  4. Assemble and serve: Layer a spoonful of the crumble in a serving cup, add the chia pudding on top, then finish with another spoonful of crumble. Optionally, garnish with extra fresh strawberry slices for added freshness and presentation.

Notes

  • This pudding is best refrigerated for at least one hour but can be prepared the night before for convenience.
  • Use sweetened vanilla yogurt instead of unsweetened plant-based yogurt if you prefer a sweeter pudding, but reduce or omit the maple syrup accordingly.
  • Freeze-dried strawberries intensify the strawberry flavor and add natural sweetness without extra moisture.
  • Medjool dates help bind the crumble topping while adding natural sweetness.
  • Feel free to substitute almonds with other nuts like walnuts or pecans based on preference or allergies.
  • Serve chilled and consume within 2-3 days for best freshness.

Find it online: https://recipeplenty.com/strawberry-crumble-chia-pudding-recipe/