Make-ahead coconut chia with blueberries and toasted seeds.

• Chia seeds — 3 Tbsp
• Full-fat coconut milk — ¾ cup
• Water — 2 Tbsp
• Cinnamon — ¼ tsp
• Maple syrup — ½ tsp
• Blueberries — ½ oz (~10)
• Pumpkin seeds — 1 Tbsp

1. Whisk the chia, coconut milk, water, cinnamon and maple in a jar; wait 5 minutes and whisk again.
2. Cover and chill overnight.
3. Top with blueberries and pumpkin seeds.

Whisk twice — first for distribution, then again 5 minutes later. The second whisk breaks up the clumps that try to gather before the chia gels and prevents dry pockets in the morning. Toasting the pumpkin seeds in a dry pan 2–3 minutes deepens their flavor against the cool yogurt.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

Chia-pudding ratio per standard practice (≈1 part chia to 4 parts liquid; rest, re-stir).

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.