Step 1

To a blender cup add the yogurt, apple butter, date, miso, vanilla, cinnamon, cardamom, salt and milk. Blend the mixture on high until completely smooth.

Step 2

Add the chia seeds to a storage container or bowl then pour the blended milk on top. Whisk the mixture together and allow to sit for 5 minutes. Give the mixture another good whisk to help remove clumps then cover and store in the fridge for at least an hour.

Step 3

To make the crumble, add the oats, walnuts, dates and a pinch of salt to a mini food processor. Pulse the mixture together until it becomes crumbly to your liking.

Step 4

For the stewed apples, heat a saute pan over medium low heat. When hot, add the apple, maple syrup, cinnamon, 1/4 cup water and a pinch of salt and stir well to combine then continue to saute for 3-4 minutes. Add additional splashes of water as needed while continuing to stir until the apples have softened and most of the liquid has cooked off.

Step 5

To assemble, divide the chia pudding between 3 jars. Divide the cooked apples between the jars, then sprinkle with as much of the crumble as you like (I used about 2 tbsp for reference). These jars can also be served with a spoonful of extra apple butter and a drizzle of maple syrup as desired.