These little jars are basically make-ahead pudding cups, built from chia seeds whisked into a lightly sweetened, vanilla-and-cinnamon milk base until they thicken up into a soft, spoonable set. After a couple hours chilling, each cup gets loaded with a crunchy scatter of oats, pumpkin seeds, almonds, and sunflower seeds, then finished with fresh blueberries and sliced strawberries for a juicy contrast to all that crunch. It's a naturally easy one for a lactose free routine, since the base comes together with simple pantry staples rather than anything you need to fuss over. Portioned into individual jars, they're an easy grab-and-go breakfast or snack that holds up well in the fridge for a few days. The mix of creamy pudding, toasted-tasting seeds, and bright berries keeps every bite interesting, and the recipe scales easily if you want a bigger batch on hand for the week.
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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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