In a mason jar or container, combine the rolled oats, 3 tablespoons vanilla protein powder, chia seeds, 1 teaspoon cinnamon, and a pinch of salt. Whisk or stir these dry ingredients together until evenly distributed—this ensures the protein powder and spices are incorporated throughout the oats rather than settling at the bottom. The mixing also helps break up any clumps in the protein powder.

Pour the unsweetened soy milk into the jar with the dry ingredients from Step 1, then add the maple syrup. Stir everything together until well combined, making sure there are no dry pockets of oats or powder remaining. The mixture should be evenly moistened but not overly wet—it will continue to absorb liquid as it sits overnight.

Cover the jar and refrigerate for at least 4 hours, though overnight (8-12 hours) is ideal. This allows the oats and chia seeds to fully absorb the liquid, creating a creamy, pudding-like texture. I find that overnight chilling gives the best results because the oats have more time to soften and the flavors meld together beautifully.

If making the optional topping, blend the silken tofu, 1/4 cup vanilla protein powder, lemon juice, and 2 tablespoons soy milk in a food processor or blender until completely smooth and creamy. The tofu creates a rich, yogurt-like base that holds the protein powder together. Spread this mixture evenly over the chilled oats from Step 3, then return to the refrigerator for at least 1 hour to set.

When ready to eat, give the oats a good stir to recombine the layers and ensure the topping is evenly distributed (if using). Sprinkle the chopped pecans and 1/2 teaspoon cinnamon over the top for texture and a warm spice note. I like to add the cinnamon and pecans right before eating so the pecans stay crispy and the cinnamon flavor is bright and noticeable.