Combine dry ingredients in a mixing bowl or mason jar: rolled oats, chia seeds, and a pinch of salt. Stir well to ensure even dispersion.

Add the wet ingredients: almond milk, maple syrup, vanilla extract, and almond extract. Whisk until smooth.

If using, mix in nut butter until no clumps remain.

Stir thoroughly to combine, ensuring no clumps exist especially from the chia seeds.

Fold in the sprinkles, reserving some for topping later.

Transfer to airtight containers or jars, seal tightly, and refrigerate for at least 4 hours or overnight.

When ready to serve, stir well, adjust consistency with more almond milk if needed, and top with reserved sprinkles.