The night before, prep the stewed strawberries and chia pudding. For the strawberries, combine all ingredients (strawberries, sugar and amaretto) in a medium saucepan. Cook over medium heat until strawberries have released their juices and turned slightly syrupy. Remove from heat and let cool. Once strawberries are mostly cool, place in an airtight container in the refrigerator overnight.

For the chia pudding, whisk together the chia seeds, coconut beverage, vanilla and honey. Let mixture sit for about 10 minutes and then whisk again, breaking up any clumps. Place in another airtight container in the refrigerator. Let sit overnight.

In the morning, remove chia pudding from refrigerator and stir one more time. Let sit for 10-20 minutes after stirring to let it really set up nicely. Once pudding is set, distribute it evenly among four serving vessels (this could change depending on what size “vessels” you are using; I used stemless wine glasses.)

Remove the strawberries from the refrigerator and spoon on top of the pudding in the individual glasses. Next, sprinkle on a generous serving of granola (I’d say ¼ - 1/3 of a cup, depending on how indulgent you want to be.) Top with a little drizzle of honey, if desired.