Layered chia pudding cups start with a creamy vanilla-and-cinnamon base, whisked until every seed is evenly suspended, then chilled until it sets into a thick, spoonable pudding. On top goes a crunchy scatter of oats, pumpkin seeds, almonds, and sunflower seeds, finished with a handful of fresh blueberries and sliced strawberries for a juicy contrast to all that crunch. A sprinkle of unsweetened shredded coconut adds a little extra texture if you want it. These come together in individual jars, so they're easy to prep ahead and grab straight from the fridge for breakfast or a snack. Naturally plant-based from the seeds and fruit up, this is a genuinely satisfying option for a vegan spread, no fuss involved.
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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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