Gather Ingredients You’ll need 3 tablespoons chia seeds, 1 cup unsweetened almond milk, 1 tablespoon maple syrup (or honey), and 1/2 teaspoon vanilla extract.
Combine Liquids and Sweetener In a mixing bowl or jar, whisk together almond milk, maple syrup, and vanilla extract until well blended.
Add Chia Seeds Stir in the chia seeds thoroughly, ensuring they are evenly distributed and not clumped together in the liquid.
Mix Well Whisk the mixture vigorously for about 1–2 minutes to prevent seeds from settling and clumping at the bottom.
Let it Rest Cover the bowl or jar with a lid or plastic wrap, then refrigerate for at least 2 hours or overnight for best results.
Check Consistency After chilling, stir the pudding to break up any lumps and check that it has thickened to a creamy, gel-like texture.
Serve and Garnish Spoon the chia pudding into bowls or glasses. Top with fresh fruits, nuts, or a sprinkle of cinnamon for added flavor.
Store Leftovers Keep any leftover pudding in an airtight container in the refrigerator for up to 4 days. Stir before serving again.