1. 1. Combine the chia pudding base: In a medium bowl, whisk together the almond milk, chia seeds, maple syrup, 1/2 teaspoon ground cinnamon, vanilla extract, and a pinch of salt until well combined. Make sure there are no clumps of chia seeds.

2. 2. Allow to thicken: Cover the bowl and refrigerate for at least 30 minutes, or preferably for 2-4 hours, stirring occasionally after the first 15 minutes to prevent clumping. The mixture should become thick and pudding-like.

3. 3. Prepare the warm apples: While the chia pudding is chilling, peel, core, and finely dice the apple. In a small saucepan, combine the diced apple with 1 tablespoon of water and a pinch of cinnamon.

4. 4. Gently cook the apples: Cook over medium-low heat for 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape. You want them soft enough to eat easily but not mushy.

5. 5. Assemble the pudding: Once the chia pudding has thickened, give it a final stir. If it’s too thick, you can add a splash more milk to reach your desired consistency.

6. 6. Serve warm: Divide the chia pudding into serving bowls. Top generously with the warm cinnamon apples. Garnish with an extra sprinkle of ground cinnamon, if desired, and serve immediately.