Combine chia seeds with milk in a bowl and stir until well mixed.
Leave to rest for approximately 20 minutes.
Meanwhile, place walnuts in a bowl and add enough water to cover and soak, also approx. 20-30 minutes.
Drain walnuts, and place in blender with a little water, approximately ¼ cup water, maple syrup and the matcha powder. Add more water if you prefer the cream to be more liquid. Blend until smooth.
Take a jar and layer the chia pudding and the walnut cream, and top with blueberries.
Serve immediately, or can be refrigerated overnight and consumed the following day for breakfast.
Recipe Author: Chloe McLeod – Dietitian, Co-Owner of Health & Performance Collective, Director of The FODMAP Challenge.