Add all ingredients for the chia pudding to a large sealable jar. Secure the lid and shake until mixture is well-combined. Refrigerate overnight. If possible, stir the chia pudding a few times while it sits in the fridge - this helps avoid clumps and makes the pudding extra creamy.

Heat the oil/ghee in a small skillet over medium heat. Once the skillet is hot, add the chopped figs, pure maple syrup, ground cinnamon, and sea salt. Cook, stirring occasionally, until figs appear puffy, golden-brown, and are caramelized, about 5 minutes. 

Remove from heat and serve on top of chia pudding with a sprinkle of chopped roasted almonds.