Chia pudding cups with mango, strawberry, blackberry and blueberry topping on a decorative blue and white patterned frame.
Photography, Art Direction & Food Styling: Anthony Contrino

Ever since I discovered Chia Pods years ago (which I don’t think are available in stores anymore), I’ve been hooked.  When I realized I could make my own for much cheaper, I started playing with different flavor combinations.  This one is my favorite.  Mixing winter flavors with summer fruit is an unexpectedly nice combination, but feel free to use any in-season produce you can get your hands on!

Cinnamon-Spiced Blueberry Maple Chia Pudding Cups

Prep Time: 5 minutes
Inactive Time: 4 hours
Servings: 4


  • 2 cups unsweetened almond milk
  • ½ cup chia seeds
  • 3 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • 1 cup blueberries
  • Mixed berries, for serving, optional
  • Mango, diced, for serving, optional


  • In a bowl, stir the almond milk, chia seeds, maple syrup, vanilla and salt until well combined.
  • Cover with plastic wrap and refrigerate, stirring the mixture after a couple of hours, then again a couple of hours later.
  • Fold in the blueberries.
  • Spoon the pudding into 4 glasses or mason jars, cover and refrigerate overnight.
  • Top with berries and/or diced mango, for serving, if desired.
Course: Breakfast
Author: Anthony Michael Contrino