Pour the almond milk into a jar or airtight container. Add the vanilla protein powder and whisk or shake briskly until the powder is fully dissolved and smooth to prevent lumps.
Stir in the rolled oats, chia seeds, cinnamon, and a pinch of sea salt until evenly distributed in the milk-protein mixture.
Add the cashew butter, maple syrup, vanilla extract and almond extract. Use the back of a spoon to press and swirl the nut butter into the oats so it disperses through the mixture.
Fold in the mini chocolate chips, reserving a small handful for topping in the morning.
Seal the container and refrigerate for at least 6 hours or overnight. Longer chilling gives a creamier, cookie-dough-like texture.
In the morning, open the jar and stir well. If the oats are too thick, loosen with a splash of milk. Top with the reserved chocolate chips and a light sprinkle of flaky sea salt before serving. Let sit 1–2 minutes for the chips to soften slightly, then enjoy.