Add the apples, maple syrup, cinnamon, and a pinch of salt to a medium sauté pan with a lid. Mix well and warm over medium heat. Cover once the apples begin to sizzle and let sit for 5 minutes. Uncover and sauté for an additional 3 to 5 minutes, stirring occasionally, until all of the extra liquid has dissolved and the apples are tender. Set aside.

Add the non-dairy milk, maple syrup, vanilla, and salt to a large bowl. Optional: Add 1/2 cup of the cooked apple mixture and use an immersion blender to blend together for an extra apple flavor.

Add the rolled oats, cinnamon, ginger, nutmeg, and chia seeds to the apple milk. Mix well and let sit for 10 minutes to allow the oats to absorb the liquid.

Give the oats another mix to combine. Divide the apple mixture into the number of desired servings, then layer the oat and apple mixture in glass jars (or other Tupperware). Top with chopped nuts or nut butter, if desired.

Let the oats sit for at least another 10 minutes before serving, or refrigerate immediately. These overnight oats will keep in the refrigerator for up to 5 days.