In a large mouth 1/2 liter jar, add the oats, milk, yogurt, vanilla, maple syrup, chia, cinnamon and salt. Stir well with a spoon. Cover jar and refrigerate overnight.
In a small saucepan over medium heat, melt the coconut oil. Add the apple, maple syrup and cinnamon. Stir well with a wooden spoon until apple is coated in oil and cinnamon. Cover and let cook for 7-10 minutes, stirring occasionally with a spoon until apples are tender.
Add cinnamon apples to oats and sprinkle with golden raisins and walnuts to serve.
Notes
Some of my favorite non-dairy yogurts are: Kite Hill almond milk Greek-style yogurt, Siggi's plant-based coconut yogurt, CocoJune vegan coconut yogurt