Wash peaches, remove the stone and cut them into pieces. Then, add them to a high-speed blender. If you don’t have a high-speed blender, use a hand-held or stick blender instead.
Add milk, and maple syrup if using, and blend for about a minute until smooth.
Pour ‘peach smoothie’ into a bowl or container. Stir in chia seeds. Wait about 15 minutes for them to gel. Every five minutes or so, stir the chia seeds again so they don’t clump together.
Spoon the peach chia pudding into glasses, jars or small containers to have them ready to go and put them into the fridge. You can alternatively leave it in one larger container and take out as much as you like for breakfast.Ideally, you let the pudding soak overnight or for at least 3-4 hours. If it's too firm the next day, you can add more milk.
Notes
Milk: you can use any (non-dairy, if needed) milk you like! Coconut, almond, oat, etc. I prefer coconut because it makes this chia pudding so nice and creamy.
I like my chia pudding a bit runnier so I always add more milk (about 50ml/¼ cup) in the beginning.