Blueberry and Chia Jam Filling:

1. In a medium-sized pan, bring the blueberries and maple syrup to a low boil (just until simmering). Reduce heat to low and let it simmer for 4-5 minutes.
2. Stir in the chia seeds and cook down the mixture until it thickens to your desired consistency. Stir frequently!
3. Once cooled, spoon the jam into a small ziploc bar or pastry bag.

Mini Pop-Tarts:

1. Preheat the oven to 350 degrees F.
2. Thaw the package according to directions. Unroll the pie crust.
3. Cut the dough into little rectangles (I used a ruler to measure out 1.5" x 2").
4. Create a spine across the middle of each rectangle.
5. Dab milk across the edges and middle of each rectangle.
6. Squeeze a little jam onto one side of each rectangle.
7. Fold each piece of dough over and seal the edges lightly.
8. Crimp each edge with a fork and place each pastry onto a cookie sheet with parchment paper.
9. Bake for 13-15 minutes.

Glaze:

1. Sift the powdered sugar. Slowly add 1/2 tsp of milk at a time to the sugar. You want it to be thick, but spreadable.
2. Once the pop-tarts have completely cooled, spread the icing onto each and sprinkle with nonpareils. Let it dry for 15-20 minutes or until hard.
3. Enjoy the Pop-Tarts in milk!