In a small bowl, whisk together the coconut almond milk, chia seeds, and maple syrup until combined. Let it sit for 5-10 minutes, then stir to ensure it doesn’t clump together.
Cover and chill in the fridge for at least 3 hours, but ideally, overnight.
The next day, preheat your oven to 350 F.
In a medium bowl, mix together all of the ingredients in the granola cups until thoroughly mixed through.
Grease 12 muffin tins with non-stick cooking spray and divide the mixture between the tins. Using the bottom of a cup, press the mixture down to form a flat surface, then use your fingers to gently press down in the centre and press the cereal up the sides of the cups. Make sure there is at least a few millimeters of Kellogg’s® All-Bran Original® on the bottom and all around on the sides.
Bake for 10-12 minutes, or until the sides brown nicely. Cool completely for at least 1-2 hours.
Once cool, very carefully remove the cups from the muffin tins, loosening them gently with a palette knife.
Add a few spoonfuls of chia pudding to each cereal cup, then top with the peaches, blueberries, coconut, almonds and candied ginger. Enjoy at room temperature.