Preheat the oven to 375 degrees F. Grease the silicone molds or mini muffin tin.
Place the oats, chia seeds, cinnamon, vanilla, raisins, and maple syrup or honey, if using, into a medium bowl.
Add the warm milk and stir. Let sit for 5 minutes.
Press about 1 tablespoon batter into each mold or mini muffin cup. Bake for 10-14 minutes, or until the oatmeal is set and golden brown around the edges.
Remove from oven and let cool in pan for 5-10 minutes, then on a wire rack. Serve slightly warm or chilled.
Notes
Store in an airtight container in the fridge for about 3 days.
You can use dairy or nondairy milk in this recipe according to your preferences. Both work just the same. If you use nondairy milk, check to see if it's flavored or sweetened before adding the vanilla or optional sweetener. You may not need either.
Avoid honey for babies under 1.
Grind the oats in a food processor or blender, or use instant oats, if desired, for a smoother texture.
You can use raisins or other dried fruit (cranberries, cherries, and the like) or chopped fresh blueberries or raspberries. You may want to cut bigger pieces of fruit with scissors or a knife.
You can use leftover cooked oatmeal in this recipe, too, though it works best with cooked oatmeal that's thick. Simply stir 1 tablespoon chia seeds and 1-3 tablespoons milk into cooked oatmeal and proceed with Step 3 of the recipe.
Serve with fruit, a smoothie, or a drink as breakfast or even lunch. They work for snack, too!