In a medium glass bowl or measuring cup, whisk together the almond milk, maple syrup, vanilla extract, ground cinnamon, and sea salt until combined.

Add the chia seeds to the liquid mixture and whisk vigorously for 1 minute to prevent clumping.

Let the mixture sit at room temperature for 5 to 10 minutes, then whisk thoroughly a second time to break up any remaining clumps of seeds settled at the bottom.

Cover the container tightly and refrigerate for at least 2 hours, or overnight, until the pudding expands and thickens to a custard-like consistency.

Spoon the chilled pudding into serving glasses and top with fresh berries, nuts, or an extra drizzle of maple syrup before serving.