In any glass container with a tight seal lid, add ingredients in the following order: milk, maple syrup, vanilla and chia seeds. If you would like to add toppings in the morning, use bigger jars, otherwise use smaller jars (pictured).
Stir well with a spoon or fork, let sit for 1 minute and stir 2 more times. This will prevent lumps.
Then refrigerate overnight.
When ready to eat, stir well and top with favourite toppings: nuts, berries, fruit, coconut flakes etc.
Video
Notes
Store: Refrigerate for up to 5 days.
Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
Milk: Best and popular choice is plant-based milk from a carton. I do not recommend to use canned coconut milk because after a few days in the fridge pudding will taste "soapy".
Best order of ingredients: It is important to add liquids first and then chia seeds for easy mixing.
If your chia pudding is lumpy in the morning: Stir it well with a fork. It happens.
Too thick: Add a little bit of milk and stir.
Too runny: Next time, use 4 tbsp chia seeds with 3/4 cup milk. It could be the type of chia seeds or milk that causes this issue.