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Breakfast recipe · from the recipe book

Cinnamon Pear Chia Pudding with Warm Compote

Creamy cinnamon chia pudding made with soy milk and layered with soft, spiced pear compote that stays juicy and tender after chilling.

Cinnamon Pear Chia Pudding with Warm Compote

Ingredients

  • 2 medium360 gPearsdiced
  • ¼ cup60 gWater
  • 2 tsp10 gLemon juice
  • 1½ tbsp packed20 gBrown sugar
  • 2 tsp5 gGround cinnamondivided
  • 2¾ cups (650 ml)680 gSoy milk, original
  • 3 oz85 gChia seeds
  • ½ cup (120 ml)120 gPlain kefir, low-fat
  • 1¼ tsp5 gVanilla extract
  • ½ tsp1 gGround ginger
  • ⅛ tsp1 gSalt

Steps

  1. Dice the pear and measure out the cinnamon, keeping half for the compote and half for the pudding.
  2. In a small pot, combine the pear, water, lemon juice, brown sugar and half of the cinnamon. Simmer over medium heat, stirring now and then, for 10 to 12 minutes until the pear is tender and the liquid is syrupy. Take the pot off the heat and let the compote cool for 10 minutes.
  3. In a large bowl, whisk the soy milk, kefir, vanilla, the remaining half of the cinnamon, the ground ginger and the salt until smooth.
  4. Sprinkle the chia seeds over the soy milk mixture and whisk them in well. Let the chia seeds stand 5 minutes, then whisk again to break up any clumps.
  5. Stir half of the cooled pear compote into the chia seed mixture. Cover the bowl and cover the remaining half of the compote separately; refrigerate both for at least 4 hours or overnight, until the pudding is thick and spoonable.
  6. Stir the pudding, divide it among 4 bowls or jars, and spoon the remaining half of the pear compote over each.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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