Chia Seed Pudding

In a bowl or mason jar, stir together chia seeds (2 tablespoons), non-dairy milk (0.5 cup), maple syrup (1 teaspoon), vanilla extract or cinnamon (0.25 teaspoon), and salt (0.125 teaspoon). Combine well.

Let sit for 5 minutes, then, stir again to break up any clumps of [chia seeds], cover and refrigerate the mixture to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, continue to let sit until thickened or if you need it sooner, add another chia seeds (1 tablespoon), stir and refrigerate for another 30 minutes or so. Start 120m timer

Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional [toppings of choice: fresh berries or other fruit, granola, nuts, nut butter, etc] as desired.