Combine old-fashioned rolled oats, lite coconut milk, coconut Greek yogurt, cinnamon, salt, maple syrup, and vanilla extract in a jar or container. Stir well. Seal and refrigerate overnight.

The next morning, toast unsweetened shredded coconut and sliced almonds in a non-stick pan over medium heat for 3-5 minutes until golden.

Stir the oats and serve in a bowl, topping with toasted coconut and almonds. Microwave to warm if desired.