½ cup almond butter, warmed slightly for a spoonable consistency
1 cup leftover berry cobbler
Fresh berries or cherries for garnish
In a small bowl, stir oats with 1 cup of the almond milk and cinnamon. Pour into each of 4 8-ounce mason jars and refrigerate, covered, overnight.
In a separate bowl, stir together the remaining almond milk, ¾ cup yogurt, maple syrup, vanilla, sea salt and chia seeds. Refrigerate overnight.
To assemble, divide the chia pudding among the mason jars, topping the oats. Layer with the almond butter, a spoonful of remaining yogurt and the berry crumble on top. Garnish with fresh berries or cherries. Serve immediately or refrigerate until ready to use.