In a tall jar or measuring container, add chia seeds and almond milk, stir. Let stand for 10 min, then add maple syrup and cinnamon, stirring well to break up any clumps. Place into the refrigerator to chill for about an hour, but stir again. Let chill for another 40-50 min.
Break snack bars into small, bite-sized fairly uniform chunks. Divide chia pudding between 4 serving glasses or dishes. Top evenly with mashed raspberries, then layer with snack bar chunks. Top with yogurt. Top with blueberries and almonds. (You can build the layers in your preferred order).
