Prepare the chia seed pudding base by combining the chia seeds, almond millk, and maple syrup in a small bowl or glass jar. (I recommend using a jar 14 ounces or larger.) Whisk well, to help prevent the chia seeds from clumping together.
Add in one of the flavoring options listed above, for a flavored chia pudding. For example, to make the PB&J flavor, you'll add a tablespoon of peanut butter and a 1/2 cup of frozen raspberries to the jar. Whisk well again, then secure the lid and place the jar in the fridge.
The chia seeds will gel together and thicken up in as little as 30 minutes, but you can let this sit overnight in the fridge for an easy make ahead breakfast. (The frozen fruit will thaw overnight, as well!) When you're ready to eat, remove the lid and give the chia seed pudding a stir. You can thin it out by adding additional liquid, if desired, or make it slightly sweeter by adding an extra splash of maple syrup.
Chia seed pudding will keep well in the fridge for up to 4 days, so feel free to double or triple this recipe to make several jars at once. You can also freeze chia seed pudding, for a longer shelf life. To thaw, place a frozen jar in the fridge the night before you plan on eating it.
Notes
Nutrition information is for the chia seed pudding base recipe, without additional flavorings. This information is automatically calculated, and is just an estimate, not a guarantee.