In a large bowl, whisk chia seeds, milk, maple syrup, and vanilla extract until well combined. Refrigerate for at least 15 minutes or until thickened.

In a medium saucepan over medium heat, cook diced apples with 1 tablespoon of maple syrup and ground cinnamon for about 5-7 minutes until tender.

In a separate skillet, melt butter or coconut oil over medium heat. Add rolled oats and remaining cinnamon, toasting for about 3-4 minutes until golden brown.

Layer chia pudding with spiced apples and top with toasted oat crumble.