These make-ahead chia pudding cups layer creamy vanilla-spiced chia pudding with a crunchy topping of oats, pumpkin seeds, almonds, and sunflower seeds, finished with fresh blueberries and strawberries. The maple syrup and cinnamon give the pudding base a warm, gently sweet flavor, while the seed-and-nut mix adds texture and staying power in every spoonful. Letting the chia seeds thicken slowly in the fridge means the pudding sets up rich and spoonable without any last-minute effort. Plant-forward staples like whole grains, nuts, seeds, and fresh fruit make this an easy way to build a wholesome, produce-and-seed-packed breakfast or snack. It comes together in individual jars, so it's ready to grab straight from the fridge whenever you need something nourishing on the go. This is a genuinely solid pick for anyone following a Mediterranean-style way of eating.
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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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