In a medium bowl, combine rolled oats, oat milk, cream cheese, and maple syrup or honey. Stir thoroughly until the mixture is smooth and creamy, ensuring that the cream cheese incorporates fully. Cover the bowl with plastic wrap or a lid and refrigerate overnight, allowing the oats to soak up flavors and soften for at least 3 hours.

In a frying pan over medium-high heat, melt 1 tablespoon of coconut oil. Once hot, add the finely sliced apples and sauté for about 4 minutes until slightly golden and tender.

Add soft light brown sugar, cinnamon powder, diluted cornstarch, and water to the pan with cooked apples. Mix everything well and cook for about 1 minute until the apples are tender and sauce thickens.

Once the oats have chilled, divide into bowls or jars. Layer each with a dollop of your favorite yogurt and top with warm cinnamon apples.