For the chia pudding

1. In a blender, combine the unsweetened almond milk, dates, almond butter, and cinnamon. Blend at low speed until the dates are broken up into the almond milk. Pulse in the chia seeds, just enough to mix in but not enough to pulverize them. Wait 15 minutes for them to plump up a bit, and then pulse one more time to re-mix. Transfer to a bowl or jar, cover with plastic wrap or a lid and place in the refrigerator for at least 4 hours or overnight.

For the overnight oats

1. In a bowl or jar, stir together the gluten-free rolled oats, almond milk, maple syrup, almond butter, and cinnamon. Cover with plastic wrap or a lid and place in the fridge for at least 4 hours or overnight to let the milk absorb.

To assemble

1. When the oats and chia pudding are absorbed and thickened, you can assemble the parfaits! I used two jars, but I’d recommend using four so there’s one serving in each.
2. Divide the chia pudding between the jars, and then line the sides and middle with fresh figs, and then put the overnight oats on top. You can add a little coconut yogurt, almond butter, and/or any other fillings you’d like between the layers too if you want, or just put them all on top like I did!
3. After layering, you can eat immediately or store in the refrigerator for up to a week. Enjoy!