Make the raspberry chia pudding

• Mash the raspberries in a bowl.
• Mix in the milk, maple syrup, vanilla extract and chia seeds.
• Cover and let set in the fridge overnight.

Make the peach crisp

• Add the butter, peaches, oats, maple syrup and cinnamon to a non-stick pan and stir.
• Cook on medium heat, stirring occasionally, until the peaches soften and the oats are golden.

Serve

• Spoon the chia pudding into bowls.
• Top with the Greek yogurt and the warm peach crisp.