Start by grabbing a large mixing bowl or a large mason jar and add the chia seeds, almond milk, maple syrup, vanilla extract, and a pinch of salt. Give everything a really good whisk or stir together until it's fully combined. Let the mixture sit for about 5 minutes, then stir it again — this second stir is important because it prevents the chia seeds from clumping together at the bottom. Once you've done that second stir, cover the bowl or jar tightly and place it in the refrigerator for at least 6 hours, but overnight works even better.

While the pudding is setting, make your blueberry topping by combining the blueberries, maple syrup, lemon juice, and lemon zest in a small saucepan over medium heat. Stir occasionally and let it cook for about 5 to 7 minutes until the blueberries start to break down and release their juices, creating a thick, vibrant compote. Remove the pan from the heat and let it cool completely before storing it in a small container in the fridge alongside your pudding.

When you're ready to serve, take your chia pudding out of the fridge and give it a good stir. It should have a thick, creamy, pudding-like consistency at this point. If it seems too thick for your liking, just add a splash of milk and stir until you reach the consistency you prefer.

Divide the pudding evenly among four glasses or bowls, spoon the blueberry compote generously over the top, and finish with any optional toppings you like — a little granola and some fresh blueberries make a gorgeous finishing touch.