Overnight Chia Pudding

In a medium mixing bowl or large jar, combine the chia seeds and coconut milk. Whisk vigorously for 1 minute to break up any clumps. The chia seeds will begin to swell almost immediately.

Add the sugar (or sweetener of choice) and stir to dissolve. If making a green smoothie version, blend the spinach and avocado into the coconut milk before adding the chia seeds.

If using oats, stir them in now for added texture and creaminess.

Let the mixture sit at room temperature for 5 minutes, then stir again thoroughly. This second stir is essential to prevent the chia seeds from clumping at the bottom.

Cover the bowl or seal the jar and refrigerate for at least 4 hours, or ideally overnight (8 to 12 hours), until the pudding reaches a thick, creamy consistency similar to tapioca pudding.

In the morning, remove the pudding from the refrigerator and give it a good stir. If it is too thick, add a splash of coconut milk and stir to loosen. If too thin, stir in an additional tablespoon of chia seeds and wait 15 minutes.

Divide the pudding between 2 bowls or glasses. Top with sliced banana, a squeeze of lemon juice if desired, and any other fresh fruits, nuts, or granola you enjoy.