I love overnight chia pudding…but it never satisfies me. Adding some gluten free rolled oats and nut butter allows it to become a much heartier breakfast. I prefer blending my chia seeds with a few other ingredients first, before mixing all together. This is a personal preference, so you certainly do not have to blend before mixing with the oats. This helps those sneaky, slimy chia seeds from nesting somewhere in your teeth when you eat them! Double the recipe for much more if you/your family enjoys.

Ingredients:
1 cup milk of your choice (I prefer unsweetened almond milk)

Directions:
Add first 5 ingredients to blender (all but oats) and blend well (this helps grind chia seeds to make a thicker consistency, but it is optional). Mix all ingredients together in large bowl then pour into glass container (or separate jars depending on what you’d like your serving size to be). Cover and leave in fridge overnight (at least 6 hours). Garnish next day with toppings of your choice. Keeps in fridge for at least 2-3 days.