In a jar or container, combine the chia seeds and cinnamon, then add the kefir and vanilla extract. Stir everything together thoroughly, making sure to break up any clumps of cinnamon and distribute the chia seeds evenly throughout the liquid. I always use plain unsweetened kefir because the tangy probiotic flavor provides a nice contrast to the sweetness of the maple syrup—it's worth seeking out if you can find it.

Stir the maple syrup into the pudding mixture from Step 1 until fully incorporated and the sweetener is evenly distributed. Cover the jar and refrigerate for at least 2 hours, or preferably overnight. The chia seeds will gradually absorb the liquid and create a thick, creamy pudding texture—I like Grade A Dark Color maple syrup for a richer caramel flavor that doesn't get lost in the tangy kefir base.

Remove the pudding from the refrigerator and give it a good stir to redistribute the chia seeds, as some will have settled to the bottom. If you prefer a thinner consistency, you can stir in a splash of milk or kefir. Divide into serving bowls or glasses and top with your favorite toppings such as fresh berries, granola, nuts, or coconut flakes.