Grab a large mixing bowl and add your almond milk, Greek yogurt, protein powder, maple syrup, vanilla extract, cinnamon, and pinch of salt. Whisk everything together until the protein powder is fully dissolved and you have a smooth, creamy liquid with no lumps — this step really does make a difference in the final texture, so take an extra minute here.

Pour your chia seeds into the bowl and stir well with a spatula or spoon, making sure the seeds are evenly distributed throughout the mixture and not clumped together at the bottom.

Let the mixture sit on the counter for about 10 minutes, then give it another good stir. This second stir is important because chia seeds love to clump, and stirring again helps break up any clusters that have formed.

Divide the mixture evenly between four individual jars or airtight containers. Cover each one with a lid and place them in the refrigerator for at least 4 hours, but overnight works best for a thick, creamy pudding that holds its shape well.

When you're ready to eat, pull your pudding from the fridge and give it a quick stir. If it looks thicker than you'd like, splash in a tablespoon or two of milk and stir to loosen it up to your preferred consistency.

Add your toppings right before serving — fresh berries, a drizzle of almond butter, a sprinkle of hemp seeds, and granola if you want that extra crunch. Serve cold straight from the jar and enjoy!