• In a large mixing bowl, combine chia seeds, milk, maple syrup or honey, vanilla extract, scraped vanilla bean seeds, ground ginger, and ground cinnamon. Stir well to combine.


• Add the cinnamon bark stick to the mixture and give it a quick stir.


• Cover the bowl with plastic wrap or a lid and refrigerate overnight or for at least 4 hours, allowing the chia seeds to expand and create a pudding-like consistency.


• Once the chia pudding has set, remove the cinnamon bark stick and discard it.


• In a skillet, melt the butter (or coconut oil) over medium heat.


• Add the sliced peaches, maple syrup, ground cinnamon, and ground ginger to the skillet. Cook for 4-5 minutes, stirring occasionally, until the peaches are soft and slightly caramelized.


• Remove the skillet from heat and let the cooked peaches cool slightly.


• To serve, divide the chia pudding into individual serving bowls or glasses.


• Top each serving with a spoonful of the cooked peaches, including some of the cinnamon-infused syrup from the skillet.


• Sprinkle a pinch of ground cinnamon over the peaches and chia pudding.


• If desired, garnish with additional vanilla bean seeds for an extra touch of flavor.


• Serve the Ginger Chia Pudding with Cinnamon Peach Compote chilled and enjoy!

Chia seeds have a gel-like texture when soaked, so the longer they are stored, the softer and thicker the pudding will become. If you prefer a softer consistency, you can consume it within the first couple of days or by adding more milk to the mixture. If you like a firmer texture, you can consume it closer to the 3-4 day mark.

When storing the chia pudding, you can also store the cooked peaches separately in another container if you have leftovers. When ready to serve again, simply combine the chia pudding and cooked peaches for a delightful treat.

FULL RECIPES + SPICES AT SELEFINA.COM