To a jar or small bowl with a lid, add the coconut milk, chia seeds, golden milk spices (see notes for individual spices), almond butter, and maple syrup. Stir until the spices are incorporated into the milk. Some larger swirls of almond butter are okay.
Add the rolled oats and stir to combine. Press down with a spoon to ensure all oats have been moistened and are immersed in the coconut milk.
Cover securely with a lid or seal and store in the refrigerator overnight, or for at least 6 hours.
The next day, remove from the refrigerator and top with sliced banana. Optionally, garnish with coconut flakes, coconut yogurt, additional coconut milk, and/or a drizzle of maple syrup. Enjoy! Best within 24-48 hours. Not freezer friendly.
*If using individual ground spices, add 2/3 tsp ground turmeric, 1/8 heaping tsp ground ginger, 1/8 heaping tsp ground cinnamon, 1 pinch ground black pepper, 1 small pinch nutmeg (optional), 1 small pinch clove (optional). Measurements are for recipe as written. Modify if adjusting serving size.
*Nutrition information is a rough estimate calculated without optional ingredients.