Prepare the Overnight Oats Base: In a mixing bowl, combine the oats, milk, yogurt, chia seeds (if using), and honey or maple syrup; stir well until fully mixed. Cover the bowl with plastic wrap or transfer the mixture to a jar with a lid. Refrigerate overnight (or at least 6 hours) to allow the oats to absorb the liquid and soften.

Caramelize the Oats (optional): About 15 minutes before serving, in a small skillet over medium heat, add a handful of oats and the sugar. Stir continuously as the sugar melts and coats the oats, cooking until golden and crispy, about 3-5 minutes. Transfer to a plate to cool; they will harden as they cool, becoming crunchy.

Assemble the Overnight Oats in Layers: Remove the overnight oats from the fridge. If too thick, stir in a little more milk to reach your preferred consistency. Spoon half of the oats into a glass or jar, smoothing it to form the first layer.

Add a Pomegranate Layer: Add a generous layer of pomegranate seeds on top of the oats to add freshness and a juicy burst of flavor.

Add the Second Layer of Oats: Spoon the remaining oats over the pomegranate layer, smoothing the surface to form the second layer.

Top with Pomegranate and Caramelized Oats: Garnish with more pomegranate seeds for a pop of color and flavor. Sprinkle the cooled caramelized oats on top for a crunchy, sweet finish.

Serving Tips: Serve chilled directly from the fridge, or let it sit for 10-15 minutes if you prefer a slightly warmer breakfast. Drizzle extra honey or syrup on top for additional sweetness if desired.