Pour the milk into a mason jar or container, then add the rolled oats, chia seeds, and maple syrup. Stir well to combine, making sure the oats are fully submerged and the chia seeds are evenly distributed throughout the liquid. This initial mixing ensures the chia seeds won't clump together as they hydrate overnight.

Sprinkle the ground cinnamon and vanilla extract over the mixture from Step 1, then stir vigorously for about 30 seconds to ensure the cinnamon is fully incorporated and won't settle to the bottom. Cover the jar and refrigerate for at least 6 hours, or preferably overnight. I find that letting it sit overnight allows the oats to fully absorb the liquid and creates a creamier, pudding-like texture—the chia seeds also help thicken everything beautifully.

Remove the overnight oats from the refrigerator and give them a quick stir. If the mixture seems too thick, add a splash of milk to reach your desired consistency. Transfer to a bowl or eat directly from the jar, then top with your choice of fresh fruit, nuts, or other toppings. I like to add sliced bananas or walnuts for extra crunch and nutrition, but feel free to customize based on what you have on hand.