Warm the milk in a small saucepan or in the microwave until hot but not boiling. Adjust milk measurement based on how liquidy you like your oatmeal.
Add the chai tea bags and let them steep for 8 to 10 minutes.
Remove the tea bags and let the milk cool slightly.
In a bowl or jar, combine the oats, vanilla, cinnamon, cardamom cloves, nutmeg, sugar, and salt.
Pour in the chai-infused milk and stir well until everything is fully combined.
Cover and refrigerate for at least 4 hours, or overnight, until thickened.
In a small skillet over medium-low heat, melt the butter.
Add the chopped pecans, maple syrup, cinnamon, cardamom, cloves, and nutmeg.
Stir for 2 to 3 minutes until the pecans are glossy and lightly toasted. Remove from heat and let cool.
In mason jars, layer your chai overnight oats then chai pecans then vanilla Greek yogurt. Repeat and top with more chai pecans.
Store in refrigerator and eat chilled. Eat within 4-5 days.
