Put 2 cups of almond milk or coconut milk into a quart jar. I used a repurposed peanut butter jar.
Add a quarter cup of real maple syrup and a half teaspoon of vanilla extract to the almond milk.
Add a quarter teaspoon of cinnamon (optional) and put the lid on the jar. Shake the wet ingredients to mix them.
Add a half cup of chia seeds to the jar and screw the lid on tightly.
If the seeds have separated, shake the jar vigorously until the seeds are mixed into the liquid again. Set a timer for 20 minutes.
Shake the jar periodically until the seeds swell and stay suspended in the almond milk. Chill it several hours or overnight.
Serve your chilled chia seed pudding with some fresh fruit. I used cut up Fuyu persimmons for this batch, but you could use bananas, berries, or dates, etc.
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