1. Prepare the Apple: Begin by peeling, coring, and finely dicing your medium apple. Aim for small, uniform pieces so they distribute evenly throughout the pudding and soften nicely. You can also grate the apple if you prefer a smoother texture.

2. Combine Dry Ingredients: In a medium bowl, whisk together the chia seeds, ground cinnamon, ground nutmeg, and a pinch of salt. This ensures the spices are well distributed and don’t clump together.

3. Add Wet Ingredients: Pour in the unsweetened almond milk, maple syrup (or honey), and vanilla extract into the bowl with the dry ingredients.

4. Mix Thoroughly: Stir everything together very well using a whisk or a spoon. Make sure there are no clumps of chia seeds stuck to the bottom or sides of the bowl. It’s crucial to mix until all the chia seeds are fully submerged and hydrated.

5. Incorporate Apple Pieces: Gently fold in the finely diced apple pieces into the mixture. Give it another good stir to ensure the apple is evenly distributed.

6. Chill and Set: Cover the bowl with plastic wrap or transfer the mixture into individual jars with lids. Refrigerate for at least 4 hours, or preferably overnight. The longer it chills, the thicker and creamier the pudding will become as the chia seeds absorb the liquid.

7. Serve: Once fully set, give the pudding a final stir. If it’s too thick, you can add a splash more milk to reach your desired consistency. Serve chilled, perhaps with a sprinkle of extra cinnamon or a few more fresh apple pieces on top.