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–+ servings
Strawberry Crumble Chia Pudding

Strawberry Crumble Chia Pudding for a Creamy Breakfast Bliss

This Strawberry Crumble Chia Pudding offers a creamy and vegan-friendly breakfast option, combining chia seeds and vibrant strawberries for a delicious start to your day.
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Prep Time 15 minutes
Setting Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 cups
Course: Breakfast
Cuisine: Vegan
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chia Pudding Base
  • 1/2 cup Chia Seeds Make sure they’re fresh for the best results.
  • 2 cups Soy Milk Can be substituted with almond or oat milk.
  • 1 cup Plain Soy Yogurt Any yogurt alternative works.
  • 2 cups Strawberries A mix of frozen and freeze-dried strawberries is recommended.
For the Sweet Crumble Topping
  • 1/2 cup Medjool Dates Any other sweetener can work well.
  • 2 tablespoons Maple Syrup Substitute with agave syrup or rice syrup if desired.
  • 1/2 cup Almonds Blanched almonds are recommended; walnuts or pecans can be substitutes.
Optional Garnishes
  • 1 cup Fresh Strawberries Sliced for a finishing touch.
  • Additional Nuts or Seeds Consider sunflower seeds or oats for extra crunch.

Equipment

  • Blender
  • Bowl
  • mini-food processor
  • Serving cups

Method
 

Step-by-Step Instructions
  1. Begin by placing fresh and freeze-dried strawberries, soy milk, yogurt, maple syrup, and a pinch of salt into a blender. Blend this mixture on high until smooth, about 1-2 minutes. Pour into a bowl.
  2. In the bowl with the blended strawberry mixture, add chia seeds and whisk until evenly distributed. Allow the mixture to rest for 5 minutes and whisk again to prevent clumping. Cover and refrigerate for at least 1 hour until it thickens.
  3. Prepare the crumble topping by combining blanched almonds, dates, and a bit of salt in a mini-food processor. Pulse until crumbly, about 30 seconds. Set aside.
  4. Assemble parfaits by layering crumble at the bottom of serving cups, followed by chia pudding. Top with more crumble and fresh strawberry slices.
  5. Store leftover chia pudding and crumble separately in airtight containers for up to 4-5 days. Reassemble when ready to serve.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 150mgPotassium: 250mgFiber: 8gSugar: 10gVitamin A: 5IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

This Strawberry Crumble Chia Pudding is visually stunning and wonderfully versatile; try different toppings for a personal touch.

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