Pour the almond milk into a mason jar or bowl, then add the peanut butter and maple syrup. Stir vigorously for about 30 seconds until the peanut butter is fully incorporated and no lumps remain—this ensures even flavor distribution throughout your oats. The peanut butter will want to stick to the bottom, so take your time here. Add the chia seeds and stir once more to distribute them evenly.

Add the rolled oats to the wet mixture from Step 1 and stir well until all the oats are coated and absorbed. I like to press the oats down gently with the back of my spoon to help them soak up the liquid more evenly—this ensures you don't end up with any dry pockets of oats in the morning. The mixture should look thick and spongy.

Cover your jar or bowl with a lid or plastic wrap and place it in the refrigerator for at least 6 hours, or ideally overnight (up to 12 hours). The oats will continue to absorb liquid and soften as they sit, creating a creamy, pudding-like texture. I find that making this in the evening means you have a ready-to-eat breakfast waiting for you in the morning.

Remove your oats from the refrigerator and give them a quick stir. If the mixture seems too thick, add a splash more almond milk to reach your desired consistency. Top with sliced banana, fresh strawberries, raspberries, granola, and flaxseed meal if using. Serve cold straight from the fridge, or microwave for 45-60 seconds if you prefer warm oats—both are delicious!