Toast your toppings (optional but worth it). In a dry skillet over medium heat, toast sliced almonds and shredded coconut for 2 to 3 minutes, stirring often. Remove as soon as they’re golden and fragrant so they don’t burn. Let them cool.

Whisk the liquid base. In a jar or bowl, whisk almond milk, protein powder, vanilla, maple syrup or honey, and a pinch of salt until smooth. This helps prevent clumps later.

Add the thickeners. Stir in chia seeds and almond butter until evenly distributed. The chia helps set the oats, while almond butter adds body and flavor.

Fold in the oats and coconut. Add rolled oats and shredded coconut, then stir until every oat looks coated. If it seems dry, add a splash more milk.

Chill overnight. Cover and refrigerate for at least 4 hours, ideally 8 to 12. The oats will soften, and the mixture will thicken to a creamy, pudding-like texture.

Adjust and top. In the morning, give it a stir. If it’s too thick, loosen with a bit more almond milk. Top with toasted almonds, extra coconut, fruit, or a drizzle of almond butter.

Serve cold or slightly warmed. Eat straight from the fridge, or warm gently in the microwave with a splash of milk if you prefer it cozy.