Mix the chia base. In a medium bowl or jar, whisk almond milk, Greek yogurt, protein powder, maple syrup, vanilla, cinnamon, and salt until smooth. Sprinkle in chia seeds and whisk well to prevent clumps. Let it sit 5 minutes, then whisk again.

Chill to thicken. Cover and refrigerate for at least 2 hours, ideally overnight. It should be thick and creamy. If it’s too thick in the morning, stir in a splash of milk.

Cook the peach layer. Add diced peaches to a small skillet over medium heat with lemon juice, cinnamon, nutmeg, and sweetener if using. Cook 3–5 minutes, stirring, until the peaches soften and release juices. You want a saucy, jammy texture, not mush. Let cool.

Make the crumble (optional). In a small bowl, combine oats, nuts, melted coconut oil or butter, maple syrup, cinnamon, and a pinch of salt. Toast in a dry skillet over medium heat for 2–3 minutes, stirring, until golden and fragrant. Cool completely so it stays crunchy.

Assemble. Spoon half the chia pudding into a glass, add half the peach mixture, then the rest of the chia. Top with remaining peaches and a sprinkle of crumble. Add an extra dash of cinnamon if you like.

Taste and adjust. If you prefer sweeter, drizzle with a bit more maple syrup. For extra protein, add a spoon of Greek yogurt on top.