In a medium bowl, whisk together the quick-cooking oats, ground chia seeds, dry milk powder, sugar, and kosher salt until evenly combined. This dry base can be made ahead and stored in an airtight container for up to 2 weeks, making it incredibly convenient for busy mornings. I like to grind the chia seeds in a coffee grinder or food processor first—it creates a smoother, creamier texture than using whole seeds, and the flavor becomes more integrated throughout the oats.

For each serving, add 1/2 cup of the dry ingredient mixture from Step 1 to a bowl or mason jar, then pour in 3/4 cup cold water and stir well to combine. The milk powder will help create a creamier, more pudding-like consistency as it hydrates. Cover and refrigerate for at least 10-15 minutes for the best texture, or if you're in a hurry, let it sit at room temperature for 2-3 minutes—the oats will absorb the liquid and soften either way, though the cold version creates a more custard-like result that I prefer on hot mornings.