In a medium bowl, combine old-fashioned rolled oats, 1 cup of vanilla almond milk, 2 tablespoons of maple syrup, 1 tablespoon of chia seeds, 1 teaspoon of vanilla extract, ½ teaspoon of ground cinnamon, and a pinch of salt. Stir well until evenly coated.

Cover the bowl tightly and place it in the refrigerator. Allow the oats to soak for at least 6 hours or overnight.

In a saucepan, melt 1 tablespoon of butter over medium heat. Add 2 diced apples, 1 teaspoon of ground cinnamon, and 1 tablespoon of maple syrup. Stir and cook for 3-5 minutes until apples are tender.

In a bowl, whisk 2 teaspoons of cornstarch with 2 tablespoons of water until smooth. Add this to the saucepan with apples, stirring continually, and cook for 1-2 minutes until thickened.

Once the oats are soaked and the compote has cooled, spoon the oats into bowls and top with the warm apple compote.