1. Combine Dry Ingredients: In a medium-sized jar or container with a lid, add the chia seeds and protein powder. Whisk them together thoroughly with a fork or small whisk to ensure the protein powder is evenly distributed and there are no clumps. This step is crucial for a smooth pudding texture.

2. Add Wet Ingredients: Pour in the unsweetened almond milk, maple syrup (if using), vanilla extract, and a pinch of salt.

3. Initial Stir: Stir everything together very well with your fork or whisk. Make sure to scrape the bottom and sides of the container to incorporate any chia seeds or protein powder that might be sticking.

4. Rest and Re-Stir: Let the mixture sit for 5 minutes at room temperature. This initial rest allows the chia seeds to begin absorbing liquid. After 5 minutes, give it another vigorous stir to break up any clumps that may have formed and ensure the seeds are evenly suspended. This prevents a lumpy pudding.

5. Refrigerate Overnight: Cover the container tightly with a lid and place it in the refrigerator for at least 4 hours, but preferably overnight. This extended chill time allows the chia seeds to fully expand and create that characteristic pudding consistency.

6. Check Consistency and Serve: The next morning, or after the chilling period, open your container. The pudding should be thick and creamy. If it’s too thick for your liking, you can stir in a tablespoon or two of extra milk until you reach your desired consistency. Serve cold with your favorite toppings.