Add almond milk, maple syrup, and chia seeds to a jar and stir well (or shake).

Seal the jar and refrigerate overnight.

In the morning, stir the pudding and if the consistency is not thick yet, place it back in the refrigerator for another hour or so.

Preheat the oven to 375°F and spread the walnuts on a baking sheet.

Roast the walnuts for 5 to 8 minutes, or until slightly browned and toasted.

Pour pudding into bowls or glasses and serve with roasted walnuts and maple syrup on top.