Important Note: Chia pudding should soak for at least 2 hours in order for the seeds to hydrate – however, I strongly prefer the texture and flavor of chia pudding that soaks for overnight (8 to 12 hours) in the fridge. The seeds are better hydrated and any additional flavorings are more pronounced. If you are serving chia pudding after a short soak (2 to 3 hours) reduce the milk to 1/2 cup (120 mL) total, otherwise these ratios will produce a very thin pudding
The Night Before: In a jar (with tight-fitting lid) or bowl, combine the milk, chia seeds, vanilla extract, maple syrup, salt, and cinnamon, if using. Cover and shake or whisk until well mixed
Allow to sit at room temperature for 15 to 20 minutes then shake or whisk the mixture once again – this helps break up any clumps from forming as they start to gel and hydrate. Refrigerate and allow to soak overnight (roughly 8-12 hours)
For Serving: Stir the pudding well and add an additional splash of milk, if needed, to thin. Top with fresh berries, sliced banana, toasted nuts, and a light drizzle of maple syrup. Serve.