In a medium bowl, mix the Greek yogurt, peanut butter, and maple syrup until smooth. Mixing these three first ensures the peanut butter is fully incorporated.

Add the almond milk into another bowl or glass container and mix in the chia seeds. Stir well.

Add the peanut butter, maple syrup, and Greek yogurt mixture to the chia seeds and almond milk mixture and mix well.

At this point, you have two options. Option 1 is to add all the ingredients to a high-speed blender and blend until smooth. This will result in an instant chia pudding. You won't have to wait 4 hours or more for the chia seeds to absorb the liquid and get their infamous texture. This can be enjoyed immediately or chilled for 30 minutes or so.

Option 2 is to cover and chill the mixed ingredients in the fridge for at least 4 hours, or ideally overnight. This chia seed pudding can be chilled in one large container or in 3 mason jars. This allows the chia seeds to fully hydrate, absorbing the flavors of the maple and peanut butter so the texture improves and flavors deepen.

This step is if you go with option 2 from above. Before serving, give the chia pudding a good stir. Then, if chilled in one large container, add the amount you prefer into a bowl and serve with a drizzle of peanut butter and a generous drizzle of maple syrup.