Prepare the chia seed pudding first. Pour the non-dairy milk into a sealable jar, followed by the chia seeds, pure maple syrup, and pure vanilla extract. Seal the jar and shake very well. Refrigerate at least 4 hours (overnight is better!), stirring the pudding occasionally.
Add the ingredients for the blackberry smoothie to a blender. Blend until completely smooth. Taste smoothie for flavor and add another date or two if you like your smoothies sweeter.
Layer the chia seed pudding, muesli, and smoothie in jars. Enjoy immediately, or seal the jars and take them with you for breakfast.
*I used pea milk for this round of chia seed pudding, but almond milk, cashew milk, and coconut milk work phenomenally, too!