In a blender, combine soy milk, yogurt, apple butter, Medjool dates, miso paste, and cinnamon or cardamom. Blend on high until smooth and creamy, about 30 seconds.

In a medium bowl, whisk together the blended mixture with chia seeds. Stir well and let it sit for 5 minutes, then whisk again to prevent clumping.

For the crumble, place oats, walnuts, and a few Medjool dates in a food processor and pulse until the mixture resembles coarse crumbs, about 15-20 seconds.

In a skillet over medium heat, sauté diced apples with a drizzle of maple syrup and a pinch of cinnamon for about 3-4 minutes until tender.

In serving jars, layer the chia pudding, followed by the sautéed apples, and then sprinkle the crumble on top, repeating as desired.

Cover the jars and refrigerate for at least 30 minutes to set. Enjoy within 3-4 days.