In a glass jar or mixing bowl, whisk together the chia seeds, oat milk, maple syrup, vanilla extract, cinnamon, and salt.

Allow the mixture to rest for 10 minutes at room temperature.

Whisk the mixture again thoroughly to break up any clumps of seeds that have settled at the bottom.

Seal the container and refrigerate for a minimum of 4 hours, though overnight is preferred for optimal hydration.

Stir the pudding once more before serving to ensure a uniform consistency.