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Strawberry Crumble Chia Pudding

A creamy, pink strawberry-infused chia pudding topped with a crunchy, gluten-free nutty crumble and fresh berries. A perfect vegan breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 jars
Course: Breakfast, Dessert, Snack
Cuisine: American, Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 0.25 cup chia seeds
  • 1 cup almond milk or any plant milk
  • 1 cup fresh strawberries plus extra for topping
  • 1 tbsp maple syrup
  • 0.5 tsp vanilla extract
Crumble Topping
  • 0.25 cup walnuts or pecans chopped
  • 2 tbsp almond flour or oats
  • 1 tsp maple syrup
  • 1 pinch cinnamon

Equipment

  • Blender
  • Whisk
  • Glass jars

Method
 

  1. In a blender, combine milk, strawberries, maple syrup, and vanilla. Blend until smooth and pink.
  2. Pour mixture into a bowl and whisk in chia seeds immediately to prevent clumping.
  3. Let sit for 5 minutes, whisk again, then cover and refrigerate for at least 2 hours or overnight.
  4. To make the crumble: Mix chopped nuts, almond flour, maple syrup, and cinnamon. Briefly toast in a pan for crunch if desired.
  5. Stir pudding before serving. Top with the crumble mixture and sliced fresh strawberries.

Notes

Blend frozen strawberries with the milk if fresh aren't available. Stir the pudding halfway through setting for best texture.