Combine the milk and chia seeds in a quart jar or any container with a lid. Pour in 4 cups of milk, then add 8 to 10 tablespoons of chia seeds. Seal it up.

Shake the jar every few minutes for about 15 minutes. This is the most important step. If you don't shake it regularly in the beginning, the chia seeds will clump together at the bottom and you'll end up with a weird separated mess. Set a timer, shake it well, then shake again after 3 minutes, then again after another 5 minutes. Once the seeds start staying suspended in the liquid instead of sinking immediately, you're good.

Drop in the cinnamon sticks and add vanilla extract. Refrigerate overnight. Tuck the cinnamon sticks into the mixture and let everything hang out in the fridge for at least 8 hours. The chia will fully hydrate and thicken, and the cinnamon will infuse into the milk while you sleep. If you're in a rush, you can get away with 4 hours, but overnight is better.

Remove about half a cup of the chia mixture and add 1/3 cup Greek yogurt. Scoop out roughly a quarter of the total chia pudding base into a bowl. Add the Greek yogurt and stir it in until it's fully blended and creamy. This is your single serving. The yogurt won't mix well if you try to stir it into the whole jar, so always portion it out first.

Top with nutmeg, nuts, banana slices, and maple syrup. Grate a little fresh nutmeg over the top or add a small pinch of ground nutmeg. Sprinkle on a tablespoon of toasted nuts, layer on as many banana slices as you want, and drizzle with maple syrup to taste. Eat immediately.