Pour the oat milk into a jar or bowl, then add the chia seeds and maple syrup. Stir vigorously for about 1 minute to fully combine and break up any clumps that form immediately—this initial thorough mixing is crucial because chia seeds will absorb liquid and clump together if left unstirred. I like to use a fork or small whisk to really work through the mixture at this stage.

Let the mixture sit at room temperature for 10 minutes to allow the chia seeds to begin absorbing liquid and releasing their natural thickening properties. After 10 minutes, stir again thoroughly, breaking up any remaining clumps that have formed. The pudding should be starting to thicken noticeably at this point.

Transfer the pudding to the refrigerator and chill for at least 30 minutes. I find that chilling overnight actually gives you a better texture—the chia seeds continue to absorb liquid and create a more spoonable, pudding-like consistency rather than a thin, yogurt-like texture. However, 30 minutes minimum will give you a basic chia pudding ready to eat.

Remove the pudding from the refrigerator and give it a quick stir if needed. Divide into serving bowls or eat directly from the jar, and top with your choice of fresh fruit, granola, coconut flakes, additional nuts, or a drizzle of honey. The pudding tastes best served cold, straight from the fridge.