In a mixing bowl, combine rolled oats, milk, Greek yogurt, vanilla essence, and honey or maple syrup. Stir well until smooth.

Stir in colorful sprinkles until evenly distributed.

Transfer mixture into jars, filling them 3/4 full. Cover and refrigerate overnight or for at least 4 hours.

Stir oats in the morning, adjust consistency with milk if needed. Top with whipped cream, extra sprinkles, and fresh fruit.

For baked oats, preheat oven to 350°F (175°C), combine ingredients in a greased baking dish, and bake for 25-30 minutes.

For frozen oats, freeze the mixture for 1-2 hours, stirring halfway to ensure even freezing.