Ingredients

• 160 g pear — peeled, cored, finely diced
• 60 ml water — room temperature
• 20 g chia seeds — whole
• 260 g plain greek yogurt 2 percent — cold
• 10 g ground flaxseed — freshly ground if possible
• 10 g honey — liquid optional
• 1 g ground cinnamon — ground optional

Instructions

1. In a small saucepan, add the diced pear and water, then cook over low-medium heat for 5–7 minutes, stirring occasionally, until the pear is very soft and the liquid slightly thickened; reduce heat if it starts to simmer vigorously to keep aromas mild.
2. Stir in the ground cinnamon if using, then remove the pan from the heat and immediately mix in the chia seeds, stirring well so they are evenly distributed; let the mixture sit for 5 minutes to thicken into a soft, spoonable gel.
3. While the pear-chia mixture thickens, divide the Greek yogurt evenly into two small bowls or jars (about 130 g each) and gently stir in the ground flaxseed so it is well combined.
4. Taste the warm pear-chia mixture and add honey if desired for gentle sweetness, then spoon it evenly over the yogurt in each bowl, letting it sink slightly into the yogurt for easier digestion.
5. Let the cups stand for another 3–5 minutes so the chia can fully hydrate; serve slightly warm on top of cool yogurt, or refrigerate for 15 minutes if you prefer everything chilled and very mild in aroma.