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For the peach sauce: Cook 4 medium peaches, peeled + diced, with 1 to 2 tsp maple syrup, 1 tsp lemon juice, and ¼ tsp cinnamon powder for 5–7 min on medium heat until saucy. Strain to remove extra moisture (keep the liquid) and cool. Blitz half the peach mix in the blender and save the rest for the topping.
For the pudding: Whisk 20 g plain protein powder and 140 ml milk of choice until smooth. Stir in 3 tbsp chia seeds, 120 g Greek yogurt, and ½ tsp vanilla extract. Chill overnight until thick.
For the crispy crumble: Toast 3tbsp gluten-free oats, 1 tbsp chopped pecans or almonds, 1 tsp shredded coconut, 1 tsp maple syrup or brown sugar, 1 tsp melted butter, and a pinch of cinnamon and salt until golden over medium to low heat and let cool.
To assemble: Layer half the chia pudding, peach sauce, remaining chia pudding, remaining prepared peaches. Sprinkle with crumble (add just before eating for crunch). Drizzle with strained liquid from cooking the peaches.