Make the chia pudding: combine the chia seeds, syrup and almond milk in a bowl of large mason jar. Mix together until incorporated, then refrigerate to set for at least 2 hours.

Make the crumble: toast oats and pecans in a dry skillet over medium heat until golden brown, about 5 minutes. (alternatively you could also toast them in a toaster oven on the medium setting) Once toasted, transfer to a food processor along with dates and 1 teaspoon of cinnamon. Process to form the texture of coarse sand.

Make the peaches: slice the peaches in half, discarding the pit, and chopping into bite-sized pieces. Add to a bowl with the remaining 1 teaspoon of cinnamon and toss to combine.

Assemble the parfaits: divide the chia pudding evenly among two stemless wine glasses or mason jars. Add a layer of the crumble, then divide peaches evenly and place on top of crumble. Sprinkle with a touch of crumble topping and enjoy!