In a bowl or air-tight container, whisk together the milk, applesauce, tahini, and sweetener until well combined and smooth. This creates the creamy base that will soften the oats overnight. I like to use unsweetened applesauce because it gives me more control over the final sweetness—you can always adjust the honey or maple syrup to your taste preference.

Add the rolled oats, protein powder, chia seeds, vanilla extract, and salt to the wet mixture from Step 1. Stir thoroughly until everything is evenly distributed and there are no dry pockets of oats or protein powder—this ensures uniform hydration and consistent texture throughout. The chia seeds will absorb liquid and help thicken the mixture, while the vanilla and salt enhance the overall flavor profile.

Cover the container with a lid or plastic wrap and refrigerate for at least 2 hours, though overnight (8+ hours) is ideal for the best creamy texture. The extended soaking time allows the oats to fully hydrate and soften while the chia seeds expand, creating that signature overnight oats consistency without needing yogurt for creaminess.

Remove the container from the fridge and give the oats a good stir to recombine everything—some liquid may have been absorbed, so mixing helps redistribute it evenly. If the mixture seems too thick, add a splash more milk to reach your preferred consistency. Eat directly from the container or transfer to a bowl, and enjoy cold or heat it gently in the microwave for 1-2 minutes if you prefer warm oats.