IMAGE ©Chris Loertscher - Poetic Road

Ginger Chia Pudding

with Cinnamon Peach Compote
a breakfast recipe
1 cup chia seeds
3 cups dairy milk (or plant-based milk)
2 tbsp maple syrup or honey
1 tsp vanilla extract
1 vanilla bean, split and seeds scraped
1 tbsp ground ginger
1 tsp ground cinnamon
1 small cinnamon bark stick
2 ripe peaches, sliced
1 tbsp butter (or coconut oil for a vegan option)
2 tbsp maple syrup
½ tsp ground cinnamon
½ tsp ground ginger
vanilla bean seeds (optional, for garnish)
Ginger Chia Pudding
with Cinnamon Peach Compote
a breakfast recipe
With a lifelong passion for cooking Chris brings a unique blend of culinary expertise, creativity, and artistic flair to every dish. Driven by an insatiable curiosity and a desire to merge artistic vision with the culinary arts, Chris has found true fulfillment as a recipe developer and photographer. Through the lens of the camera, Chris skillfully captures the essence and beauty of each dish, transforming food into visual poetry. The result is a captivating fusion of flavors, textures, and aesthetics, inviting you to savor every moment. Follow Chris’s culinary adventures on Instagram at @poetic_road, or her blog where the exquisite imagery and tantalizing recipes will inspire and delight your senses.
a little bit about the recipe
Delight in Ginger Chia Pudding with Cinnamon-infused Cooked Peaches – a wholesome, flavorful treat with vanilla, ginger, and warm, caramelized peaches. Enjoy chilled!
TOTAL | 4 H 15 M
4 SERVINGS | 8 oz

  • 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.
ingredients in recipe
grade a
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
1 bean - GLASS VIAL (1 CT)$8
3 beans - GLASS VIAL (3 CT)$16
1 bean - GLASS VIAL (1 CT) $8
Dried ground ginger is an aromatic and pungent spice with citrusy, even woodsy, notes. Used in baked goods and ginger-flavored favs.
1.6 oz - JAR$6
1.6 oz - REFILL$5
6 oz - REFILL$13
Ground cassia cinnamon's spicy, warm flavor and aroma star in many homespun fall and winter recipes. Cassia is dominant variety of cinnamon in America.
2 oz - JAR$8
2 oz - REFILL$7
8 oz - REFILL$24
2 oz - JAR $8
bark pieces, various sizes
Cinnamon bark is usually used whole in cooking to infuse its strong, sweet flavor and aroma into dishes and is commonly used in traditional Southeast Asian cuisines.