Chia seeds and oats thicken the vanilla yogurt for a perfect pudding consistency.
In a medium bowl stir together yogurt, oats, milk, pineapple, chia seeds, vanilla and cinnamon. Transfer to an airtight container. Cover and seal. Chill in the refrigerator at least 8 hours or up to 2 days.
Before serving, stir well. Sprinkle each serving with 2 teaspoons almonds; if desired, top with chopped apple.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
2 1/2 starch, 1/2 lean protein, 1 fat