In a 12- or 14-ounce glass jar with a lid, stir together the oats, almond milk, cacao powder, and maple syrup. Stir in one of the optional add-ins, if desired.
Cover with a lid, then store in the fridge overnight, or roughly 8 to 12 hours.
When you're ready to eat, grab the jar from the fridge and remove the lid. Stir well, and add in an extra splash of almond milk, if desired to loosen up the texture even more. You can eat it right away!
You can double or triple this recipe, as needed, to make multiple servings. Overnight oats will keep well in the fridge for up to 4 days when you use homemade almond milk.
For the most nutritional benefit, I recommend using a non-dairy milk to make overnight oats, instead of cow's milk or yogurt. (See the post above with links to the research why.) If you don't have a non-dairy milk on hand, water will work best for mixing.
This recipe works best with old-fashioned rolled oats, instead of quick cooking or steel cut oats.
Nutrition information is for 1 serving, without any of the optional add ins. This information is automatically calculated, and is just an estimate, not a guarantee.