Add the rolled oats with the milk and the Greek yogurt with the chia seeds and the maple syrup and the vanilla extract and the cinnamon into one mixture so the dry oats begin to disappear into the creamy liquid. The color shifts from bright white and pale beige into a softly speckled tan mixture with visible chia seeds and loose swirls of yogurt. The oats are still firm at this stage and some clusters sit higher than others while the mixture looks slightly lumpy and uneven in a homemade way.

Keep folding the mixture until the yogurt streaks melt into the oats and the liquid looks more unified and creamy. The texture changes from loose and patchy into a thicker mixture and the oats are more evenly coated while chia seeds spread through the bowl. The surface now looks smoother and heavier and the oats sit in soft mounds with natural ridges and small pockets of liquid around the edges.

After the mixture chills the oats absorb the liquid and expand into a soft and settled texture. The color deepens slightly into a warmer beige and the surface changes from glossy and loose into a thicker and more spoonable layer with gentle dimples and uneven swells. This is the biggest texture change in the recipe since the oats move from raw and firm into softened and creamy with chia helping the mixture hold together.

Spoon one portion into a white bowl and scatter the sliced strawberries with the blueberries and the chopped almonds over the top. The surface changes again as bright red and deep blue fruit sit over the pale oats while the almonds add rough beige pieces and uneven crunch. Leave the toppings casually placed with slight overlap and open patches of oats showing through so the bowl looks homemade and ready to eat rather than perfectly styled.