In a bowl, mix together the rolled oats, chia seeds, oat milk, maple syrup, vanilla extract, cinnamon, and flaky sea salt. Stir thoroughly until everything is well incorporated.

Depending on your preferred thickness, use 1.25 cups of oat milk for thicker pudding or up to 1.5 cups for a creamier texture.

Transfer the mixture into a jar with a tight-fitting lid and let it sit at room temperature for about 15 to 20 minutes.

Stir again to break up any clumps of chia seeds.

Refrigerate for at least 4 hours or overnight to allow the flavors to meld.

When ready to serve, give it a final stir and divide into bowls.

Top with fresh fruits, nut butter, and granola. Enjoy cold!