In a mason jar or container, combine the oats, almond milk, maple syrup, chia seeds, ground cinnamon, and sea salt. Stir well to ensure the oats are evenly distributed and the cinnamon is fully incorporated—this helps the spice distribute evenly as the oats hydrate overnight. I like to add the salt first because it enhances the natural sweetness of the figs you'll add later. Cover the jar and refrigerate for at least 8 hours or overnight until the oats have absorbed the liquid and softened.

While the oats are chilling or in the morning before serving, stem your fresh figs and slice them into 1/4-inch rounds. Fresh figs have delicate flesh, so use a sharp knife and gentle sawing motions rather than pressing down hard. Set the sliced figs aside until you're ready to serve.

Pour the chilled overnight oat mixture from Step 1 into a bowl. Top generously with the sliced figs from Step 2 and drizzle with the additional teaspoon of maple syrup. I find that adding the figs just before eating keeps them from breaking down too much into the oats—you'll get that lovely textural contrast between the creamy oats and the soft, sweet fruit. Serve immediately and enjoy!