For garnishes, I like something crunchy. Any kind of nuts or seeds works with this recipe. Sprinkle them on top when you are ready to eat the pudding, otherwise they nuts lose their crunch.
Notes
I have tried other recipes that are just chia seeds and a nut milk. What I found is that it separates a bit because the chia pulls the water from the milk. So when I activate the seeds first, they absorb the water and then the milk combines with the chia seeds nicely, giving it that desired creaminess.As for sweetness, I use unsweetened nut milks so I can control the sugar. I like agave nectar but coconut sugar, maple syrup, organic cane sugar, and monk fruit sweetener can work with this recipe and you can add or reduce the sweetness to your liking.