In a blender, combine yogurt, apple butter, Medjool dates, miso paste, vanilla extract, cinnamon, cardamom, and soy milk. Blend on high for about 30 seconds until smooth and creamy.

In a medium bowl, whisk together the chia seeds and your blended mixture. Allow it to sit for 5 minutes, then whisk again to eliminate clumps. Cover and refrigerate for at least 1 hour, or overnight.

In a food processor, pulse the oats, walnuts, Medjool dates, and a pinch of salt until crumbly, about 15-20 seconds.

In a skillet over medium heat, sauté diced apples with maple syrup, a sprinkle of cinnamon, and a little water for about 5-7 minutes until soft.

To assemble, layer the chia pudding, cooked apples, and crumble topping in jars or bowls.