In a blender, combine the yogurt, apple butter, Medjool date, miso paste, vanilla extract, cinnamon, cardamom, salt, and soy milk. Blend on high until smooth.

In a bowl, whisk together the chia seeds with the blended mixture. Let sit for 5 minutes, then whisk again to prevent clumping.

In a food processor, pulse the oats, walnuts, Medjool date, and a pinch of salt until crumbly. Spread on a baking sheet and toast in a preheated oven at 350°F for 5-7 minutes.

In a skillet, sauté chopped apples with maple syrup, cinnamon, and water over medium heat for 3-4 minutes until softened.

Layer the chia pudding in jars, add sautéed apples, and top with the crumble. Drizzle with syrup if desired.