In a Mixing Bowl or large Measuring Cups, whisk together the 1 cup unsweetened oat milk or almond milk, ½ cup plain coconut yogurt dairy-free, 2 tbsp maple syrup pure, adjust, 1 tsp pure vanilla extract, ¼ tsp ground cinnamon, and a pinch of 1 pinch kosher salt until smooth and well combined.

Pick your oat type first — it sets your liquid ratio. Rolled oats: 1:2 ratio (e.g., ½ cup oats to 1 cup liquid). Steel-cut oats: 1:3 or 1:4 ratio. Measure liquid into the Pot before adding oats. Use water, milk for creaminess, or stock for savory bowls. Add a pinch of salt to the liquid. No soaking needed for rolled oats; steel-cut can soak overnight to cut cook time, but it's optional.

Bring measured liquid to a boil over medium-high to high heat (lid on speeds this up). Once boiling, diverge by type. Rolled oats: Stir in oats and salt, reduce heat to low, simmer ~5 minutes, stirring occasionally. Done when liquid is mostly absorbed and texture looks soft and cohesive. Still watery? Simmer a few more minutes. Steel-cut oats: Reduce to a gentle simmer, stir in oats, cook 20–25 minutes (Irish-style up to 30), stirring every few minutes. Done when grains are tender with a slight chew. Too thick before fully cooked? Add a splash of water. All types: Keep heat at a gentle simmer after adding oats — no rolling boil. Stir regularly to prevent scorching. If you smell burning, start over; the flavor is already ruined.

When ready to serve, give the oats a good stir. If they seem too thick, loosen with a splash of Unsweetened Oat Milk. Top each jar with half the fresh mixed Strawberries, Blueberries, Raspberries, and Blackberries, a sprinkle of Sliced Almonds or Almonds for crunch if using, and a light drizzle of Maple Syrup. Serve cold.