Mix all ingredients, except the toppings, stir well, cover and refrigerate overnight. (see note 1) 

In the morning, divide half of the oats between 2 jars or bowls, add half of your toppings, then the rest of the oats. Top with the rest of the toasted coconut chips, dark chocolate pieces, or cacao nibs, and roasted hazelnuts. Drizzle with a little honey if you want.

Mix the oats, milk of choice, apple sauce, cinnamon, vanilla, pinch of salt, and maple syrup.  

Cut 1 apple into small cubes.  Add a tablespoon of butter to a pan, and sautée the apple pieces for a few minutes over medium heat.  Add 2/3 cup of water and continue to cook until the water has evaporated, and the apples are soft (5 more minutes).  Add a pinch of cinnamon, and a dash of sugar (if the apple is not too sweet).  

If you prefer, you can use the apple raw.

Layer 2 jars or bowls with half the oatmeal mix, then half of the caramelized apples, and top with the rest of the oatmeal.  (If using raw apple, grate it, and mix it all with the oats, then divide equally among the two jars.  

Cover and refrigerate overnight.

In the morning, top the oatmeal with toasted caramelized pecans (see note 2), and drizzle with more maple syrup and cinnamon if you like.  If you have leftover caramelized apples, add them too.

Mix all ingredients, except the toppings and divide equally among two jars/bowls. Cover and refrigerate overnight.

In the morning, top the oats with caramelized almonds (see note 2), add 1-2 tablespoons of this cinnamon pecan pumpkin butter or roasted caramelized pumpkin (see note 3), and drizzle with maple syrup and pumpkin spice if you like.