In a medium bowl, whisk together the greek yogurt, almond milk, maple syrup, vanilla, and ground cinnamon until smooth and well combined. This creates a homogeneous base that ensures even flavor distribution throughout the pudding. Take your time here to break up any yogurt clumps so the final texture is creamy rather than lumpy.

Stir in the chia seeds and let the mixture sit undisturbed for 5 minutes. This initial rest allows the chia seeds to begin absorbing liquid and thickening the pudding. After 5 minutes, give it another good stir to redistribute any seeds that may have settled and prevent clumping. I like to use this time to prep my toppings while the pudding develops.

Cover the bowl and refrigerate for at least 4 hours, or preferably overnight. The longer the pudding sits, the thicker and more gel-like it becomes as the chia seeds continue to absorb liquid. This make-ahead quality makes it perfect for breakfast prep—you can assemble bowls straight from the fridge in the morning.

Divide the chilled pudding among serving bowls. Top each bowl generously with the fresh fruit cut into bite-sized pieces and a handful of nuts. Serve immediately. I recommend adding the fruit and nuts just before eating so they stay fresh and crisp rather than getting soggy from sitting in the pudding.