1. 1. Combine the Dry Ingredients: In a medium-sized bowl, add the chia seeds and protein powder. Whisk them together thoroughly to ensure the protein powder is evenly distributed and there are no clumps. This step is important to prevent the protein powder from clumping when the liquid is added.

2. 2. Add the Wet Ingredients: Pour in the milk, maple syrup (if using), and vanilla extract. Whisk everything together vigorously for about 1-2 minutes. Make sure to scrape the bottom and sides of the bowl to incorporate any settled chia seeds or protein powder.

3. 3. Stir in the Raspberries: Gently fold in the fresh or frozen raspberries. If using frozen raspberries, they will release some juice as they thaw, which adds to the flavor and color of the pudding.

4. 4. Initial Chill and Stir: Cover the bowl and place it in the refrigerator for 15-20 minutes. After this initial chill, give the pudding another good stir. This helps to redistribute any chia seeds that may have settled at the bottom and ensures a consistent texture.

5. 5. Final Chill: Return the covered bowl to the refrigerator and chill for at least 2 hours, or preferably overnight. The longer it chills, the thicker and creamier the pudding will become.

6. 6. Portion and Serve: Once the pudding has reached your desired consistency, give it one last stir. You can then scoop it into individual serving jars or bowls. Add any desired toppings before serving.