PB&J Chia Pudding Cups

Who needs store-bought, sugary and questionable ingredient-laden, foil-topped cups? Make these pudding cups in small mason jars for an irresistible and nutrition-packed breakfast, or pack them for an on-the-go lunch treat.  

– Angela Sackett


  • 2 cups unsweetened almond milk
  • 2 tablespoons maple syrup, divided
  • 1 teaspoon vanilla extract
  • ½ cup chia seeds
  • ½ cup unsweetened, natural peanut butter*
  • 4 tablespoons naturally sweetened strawberry preserves
  • Fresh berries to top, optional


Whisk together almond milk, 1 tablespoon maple syrup, vanilla extract and chia seeds. Allow to rest for 10 minutes and stir to re-combine, then rest for an additional 10 minutes.

Combine peanut butter with remaining tablespoon maple syrup and stir well, then add ¼ of mixture to each of two small glass jars with lids. Top peanut butter mixture with 1 tablespoon strawberry preserves.

Spoon ¼ cup of chia mixture on top of each jar and chill 5 minutes. Divide remaining peanut butter, then preserves, into each glass. Top with remaining chia mixture and cover.

Chill at least 2 hours to allow to set. If desired, top with fresh berries before serving. Store sealed, if desired, in refrigerator, for up to two days.


*Feel free to replace peanut butter with sunflower seed or other nut butter. For a prettier look, press the nut butter into the sides of the glass so it’s visible between layers of pudding.