In a medium-sized jar or container, combine rolled oats, lite coconut milk, coconut Greek yogurt, cinnamon, a pinch of salt, and your choice of sweetener. Stir well until all ingredients are integrated and there are no dry clumps. Cover tightly and refrigerate overnight.

The following morning, heat a non-stick frying pan over medium heat. Add shredded coconut and sliced almonds, stirring continually for about 3–5 minutes until golden brown. Remove from heat and let cool slightly.

Retrieve the oats from the refrigerator and stir to revive their creamy texture. Spoon into a bowl or enjoy directly from the jar. Top with toasted coconut and almonds, and fresh sliced bananas or berries if desired.