In a medium mixing bowl or a large jar with a lid, add 1 cup steel-cut oats, 2.5 cups unsweetened almond milk, 1/2 cup plain Greek yogurt (if using), 1 tablespoon maple syrup or honey, 1/2 teaspoon vanilla extract, and 1/4 teaspoon fine salt.

Add thickening agents

Stir in 2 tablespoons chia seeds and 1/2 teaspoon ground cinnamon until evenly distributed. If using dried fruit, fold in 2 tablespoons now so it rehydrates while soaking.

Mix and chill

Cover the bowl or seal the jar tightly. Let stand at room temperature for 30 minutes to begin absorbing liquids, then transfer to the refrigerator. Chill overnight or at least 8–12 hours. Stir once after the first hour in the fridge if possible to ensure even hydration.

Finish & serve

Check texture

After 8–12 hours, remove the oats from the refrigerator and check texture. Steel-cut oats will be tender but have a slightly chewy texture. If too thick, stir in up to 1/4 cup additional almond milk to reach desired consistency.

Prepare toppings

Wash and prepare 1 cup fresh seasonal fruit (berries whole, stone fruit sliced, or apple diced). Toast 1/4 cup chopped nuts in a dry skillet over medium heat for 3–4 minutes, shaking the pan, until fragrant and lightly browned. Let cool.

Assemble bowls

Spoon the chilled oats into bowls or jars. Top each portion with the prepared fresh fruit, a sprinkle of toasted nuts, and additional maple syrup or honey to taste. Add a splash (~1–2 tablespoons) of extra almond milk if you prefer a looser texture.

Storage

Cover and refrigerate any leftovers for up to 3–4 days. Stir before serving; add a little almond milk if the mixture has thickened.