In a medium bowl, add the Greek yogurt, protein powder, cocoa powder, and ground cinnamon. Stir these ingredients together until you have a relatively smooth mixture with no visible clumps of protein powder. The mixture will be quite thick at this stage, which is exactly what you want—this ensures the dry ingredients fully incorporate rather than remaining gritty. I find starting with the wet ingredients first prevents the protein powder from clumping up in isolated pockets.

Add the nut butter and maple syrup to the mixture from Step 1. Stir vigorously for about 30 seconds to fully distribute the nut butter throughout—this creates a rich, creamy texture and prevents pockets of nut butter from sitting at the bottom. The maple syrup adds natural sweetness and helps create a silky mouthfeel. I like to use a spatula or sturdy spoon for this step, as it gives you better control to break down any clumps.

Start by adding 1/4 cup of milk and stir well to combine. If the pudding is still too thick for your preference, add milk 1 tablespoon at a time until you reach your desired consistency. Remember that the pudding will thicken slightly as it sits, so aim for a texture that's slightly looser than you might want in the final product. Taste the mixture now and add a splash more maple syrup if needed for additional sweetness.

Divide the pudding into serving bowls or glasses. If you're adding any toppings like granola, fresh berries, or coconut flakes, add them now. Allow the pudding to sit for 5 minutes at room temperature or refrigerate for at least 15 minutes before serving—this resting period allows all the flavors to meld together and the texture to set slightly. Serve chilled or at room temperature depending on your preference.