In a medium bowl, combine the rolled oats, almond milk, and Greek yogurt. Stir well to combine.
Add the maple syrup, vanilla extract, ground cinnamon, almond extract, and a pinch of salt to the oat mixture. Stir thoroughly until all ingredients are evenly mixed.
Fold in the mini white chocolate chips gently.
Divide the mixture evenly between two airtight containers or jars with lids.
Seal the containers and refrigerate overnight or for at least 8 hours to allow the oats to soften and absorb the flavors.
In the morning, stir the oats well before serving. Add additional milk if a thinner consistency is desired.
Optionally, garnish with extra mini white chocolate chips or a light dusting of cinnamon before serving.