How do you make strawberry crumble chia pudding?

To make this no-cook breakfast, blend thawed frozen strawberries, unsweetened soy milk, plant-based yogurt, maple syrup, freeze-dried strawberries, vanilla, and salt until smooth. Whisk the mixture into chia seeds, let it sit for 5 minutes, whisk again, and refrigerate for at least one hour. For the crumble, pulse blanched almonds, rolled oats, coconut flakes, soft Medjool dates, and salt in a mini food processor until crumbly, then layer with the pudding. This recipe yields 3 servings and takes about 15 minutes of prep time.

How long does chia pudding last in the fridge?

The strawberry chia pudding will stay fresh in an airtight container in the refrigerator for 4 to 5 days. For the best texture, store the almond date crumble separately and only add it to the pudding just before serving. This makes it an excellent make-ahead breakfast or meal prep option.

What can I use instead of almonds in the crumble?

You can replace the blanched almonds with an equal amount of pecans or walnuts for a different flavor. For a nut-free version, use sunflower seeds or pumpkin seeds, or simply add extra rolled oats to the crumble mixture. This substitution keeps the crumble crunchy and works well with the creamy strawberry pudding.

Why did my chia pudding not thicken?

If your chia pudding remains thin, the chia seeds may be expired or have lost their ability to gel. Always check the expiration date on your chia seeds before using. To ensure proper thickening, whisk the mixture thoroughly within the first 10 minutes of mixing, then let it set in the refrigerator for at least one hour, or until it reaches your desired consistency.

Strawberry Crumble Chia Pudding: A Quick No-Bake Breakfast

Name: Strawberry Crumble Chia Pudding
Prep time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 140 grams frozen strawberries, thawed; 1/2 cup unsweetened plant-based yogurt; 1 cup unsweetened soy milk; 2 tbsp freeze dried strawberries; 2 tbsp maple syrup; 1 tsp vanilla extract; 1/3 cup chia seeds; 1/4 cup blanched almonds; 2 soft medjool dates; 2 tbsp rolled oats; 1 tbsp coconut flakes; Kosher salt

Ingredients

Scale

Strawberry Chia Pudding
140 grams frozen strawberries, thawed
1/2 cup unsweetened plant-based yogurt
1 cup unsweetened soy milk
2 tbsp freeze dried strawberries
2 tbsp maple syrup
1 tsp vanilla extract
1/3 cup chia seeds

Almond Date Crumble
1/4 cup blanched almonds
2 soft medjool dates
2 tbsp rolled oats
1 tbsp coconut flakes
Kosher salt

Cook Mode Prevent your screen from going dark

Instructions

1-To a blender cup, add the strawberries,: To a blender cup, add the strawberries, milk, yogurt, maple syrup, freeze-dried strawberries, coconut, vanilla, and a pinch of salt. Blend everything until completely smooth, scraping down the sides of the blender cup as needed.
2-To a large storage container, add the: To a large storage container, add the chia seeds then pour in the blended strawberry milk. Whisk the mixture together well, cover and let the mixture set for 5 minutes. Whisk again to help remove any clumps that may have formed then cover again and allow to refrigerate for at least an hour before enjoying.
3-In a mini-food processor, add the almonds,: In a mini-food processor, add the almonds, oats, coconut, dates and a pinch of salt. Pulse the mixture together until it becomes crumbly to your liking.
4-To serve, layer a spoonful of the: To serve, layer a spoonful of the crumble in a small cup, then add the chia pudding on top. Top with another spoonful of the crumble mix and extra fresh strawberry slices as desired.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Prep Time: 15 min
Cook Time: 0 min
Method: no_cook