Chocolate-Chia Overnight Pudding

Symptom snapshot

Quiet evening: no light-headedness, joints only mildly stiff, but I felt a bit snack-y after dinner. I wanted a make-ahead dessert-breakfast that delivers fiber and plant omega-3s. This pudding is a treat, not targeted therapy.

Disorder	Helpful?	Why / Caveats
POTS	✖︎ No	≤ 120 mg sodium in the whole jar—won’t steady blood pressure. Add ⅛ tsp salt if you need a sodium bump.
Lupus	⚪︎ Neutral	Cacao polyphenols and chia ALA are nice, but the agave + chocolate add sugar; this isn’t a strong anti-inflammatory push.
Vestibular migraine	⚠︎ Caution	Cacao and peanuts are moderate histamine sources; safe for me tonight, but swap sunflower butter & carob if they trigger you.

Ingredients — 1 mason-jar serving

Item	Amount
Chia seeds	3 Tbsp
Rolled oats	2 Tbsp
Unsweetened almond milk	¾ cup
Peanut butter	1 Tbsp
Raw cacao powder	1 Tbsp
Agave syrup	1 tsp (optional)
Toppings (morning): cashew yogurt ¼ cup, 2 Tbsp granola, 1 tsp melted vegan chocolate

3-minute prep (night before)

1. Whisk chia, oats, cacao, almond milk, peanut butter, and agave until smooth.

2. Cover and chill ≥ 4 h (overnight ideal).

3. In the morning, layer with cashew yogurt, granola, and chocolate drizzle. Eat cold.

Nutrition snapshot

• Protein  13 g

• Fiber   10 g

• Sodium  ≈ 120 mg (≈ 420 mg if you mix in ⅛ tsp salt)

• Added sugar 5 g