- 2 quarts oat milk (ratio: 1 c GF oats and 3 to 4 c water)

- 1 ½ c chia seeds

- 2 bunches blanched spinach

- ¾ c seasonal fruit preserves

- 2-3 Tbsp cocoa powder

- 1 qt granola (3/4 c peanut butter, ½ c maple syurp, 1 ½ c spent oats/ normal oats, salt)

- ½ c Chocolate Shavings

-Make oat milk by blending 1 c GF oats and 3 to 4 cups of water together depending on how thick you want the oat milk to be

-Strain the oat milk from the spent oats. Set aside the oat milk, place the spent oats on a sheet tray and dry out in a 300-degree oven (use for granola).

-Make granola by putting peanut butter, maple syrup, and salt in a sauce pan. Combine at medium high heat. When combined, add used oats and take off heat. Put on a sheet tray and bake 350-degrees.

-Put water in a small pot and boil. Blanch spinach for 30 seconds and then shock it with placing it in a strainer and running cold water over it in your sink.

-Squeeze excess water from the spinach, place it on a paper towel and set aside.

-Place oat milk, blanched spinach, fruit preserves, and cocoa powder in a blender

-Blend until everything is mostly combined

-Add chia seeds and blend until smooth

-Add ice until thick

-Place mixture in the refrigerator for 5 minutes to allow chia seeds to set

-Use a rubber spatula to put into bowls. Garnish with granola and shaved chocolate

• Serving Size: 10-12 bowls

• Vata: Use 1/4 c nut butter in the chia pudding mixture

• Pitta: No modifications

• Kapha: Add three to 6 slices of fresh ginger