For the Cinnamon Apple: In a skillet over medium heat, combine butter, chopped apple, and 1/4 teaspoon cinnamon. Cook until apples are softened, about 5 minutes. Stir in pumpkin seeds and cook another 2 minutes until toasted. Remove from heat and stir in a pinch of flaky salt.

For the base pudding: In a glass jar or mixing bowl, combine milk, chia seeds, vanilla, 1/2 teaspoon cinnamon, ginger, maple syrup (for apple version), and a pinch of salt. Cover and refrigerate for at least two hours or overnight.

To serve Cinnamon Apple: Top the prepared pudding with a dollop of almond butter (optional) and spoon the cooked apple mixture over top.

For the Whipped Maple Butter Fig: Prepare the base pudding as instructed in step 2 (without maple syrup). In a small saucepan, combine butter and maple syrup. Bring to a boil and cook for 3-5 minutes until thickened. Whisk vigorously until whipped, about 2 minutes. Stir in a pinch of salt.

To serve Whipped Maple Butter Fig: Top the pudding with the whipped maple butter, fresh figs, and walnuts.

For the Banana Chocolate: Prepare the base pudding as instructed in step 2 (without maple syrup or spices). Add 1 tablespoon cacao powder and 1-2 tablespoons dates (pitted and chopped) to the pudding mixture before refrigerating. In the morning, mash half a banana and stir it into the pudding.

To serve Banana Chocolate: Top the pudding with sliced banana and a sprinkle of cacao nibs or chocolate shavings.