For the matcha chia seed pudding layer, combine the plant-based milk, matcha powder, and maple syrup in a bowl. Whisk together. Add the chia seeds and give it another whisk.
For the cinnamon chia seed pudding layer, combine the plant-based milk, cinnamon powder and maple syrup in another bowl. Whisk together. Add the chia seeds. Give it another whisk. Store both containers in the fridge for 5-8 hours or overnight to thicken. (I usually prepare the chia pudding the day ahead and let it sit in the fridge overnight.)
Then spoon the matcha layer into a glass jar, and add the cinnamon layer on top. Enjoy!