In a medium mixing bowl, whisk together the milk, Greek yogurt, protein powder, maple syrup, vanilla extract, ground cinnamon, and salt until smooth and no lumps of powder remain.
Stir the rolled oats and chia seeds into the wet mixture until fully combined. Let the mixture sit for 1–2 minutes and then stir again to evenly distribute the chia so it starts to absorb liquid.
Portion the oat mixture into two 12-oz jars or containers, cover tightly, and refrigerate for at least 6 hours or overnight. The oats will thicken as the chia absorbs moisture.
When ready to eat, open a jar and stir vigorously to loosen the texture. If the oats are too thick for your liking, add a splash (1–2 tbsp) of milk and stir to reach the desired creaminess.
Top with sliced banana, berries, chopped nuts, and an extra drizzle of maple or nut butter if using. For a warm option, microwave the jar (remove metal lid) for 30–45 seconds before adding toppings.