Layered chia pudding cups start with a simple whisk of maple syrup, vanilla, and cinnamon before the chia seeds go in and slowly thicken everything into a creamy, spoonable base. A few hours in the fridge is all it takes for the pudding to set up thick enough to hold a spoon's gentle press, giving you that classic pudding texture without any fuss. The real fun is the crunchy topping — toasted oats, pumpkin seeds, almonds, and sunflower seeds tossed together for texture, with fresh blueberries and sliced strawberries scattered on top for a burst of color and juiciness. It's an easy make-ahead breakfast or snack that portions perfectly into individual cups, so everyone gets their own grab-and-go jar. This one's a genuinely solid pick for a dairy free routine, no complicated steps required. Just whisk, chill, top, and enjoy.
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In a medium mixing bowl, whisk together the dairy free milk, maple syrup, vanilla extract, and ground cinnamon until combined. Add the chia seeds and whisk again for about 30 seconds, making sure no seeds clump at the bottom.
Let the mixture sit for 5 minutes, then whisk once more to break up any clumps that have formed. Divide the chia mixture evenly among 4 small jars or cups (about 1/2 cup each).
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