In a small bowl or jar, combine the chia seeds, cinnamon, and oat milk. Stir it well chia seeds have a sneaky habit of clumping if you don’t give them a proper mix.
Let it sit for 2 minutes, give it one more stir (this helps prevent all the seeds from sinking to the bottom), then cover and pop it in the fridge. You’ll want it to chill for at least 2 hours, but overnight is ideal. The longer it rests, the creamier and more pudding-like it becomes.Tip: I usually mix this up while I’m cleaning up dinner, and by morning it’s ready to go. While your pudding is chilling (or in the morning, when you’re assembling), slice your figs in half. If you’ve got extra time and want to feel fancy, you can cut a few into quarters or little stars. No pressure halves are plenty beautiful.Here’s a little trick: stick the fig halves to the inside of your jar or glass before adding the pudding. It looks beautiful and gives each bite that perfect blend of fig and chia goodness. Give your chia pudding one last stir, then pour it into the fig-lined jar. At this point, you can dress it up however your heart desires:
Drizzle a little maple syrup if you like things sweeter.
Add a spoonful of coconut crème or yogurt for extra richness.
Top with chopped pistachios and a sprinkle of black sesame seeds. That nutty crunch on top is chef’s kiss.
