In a medium bowl, combine the old-fashioned oats and chia seeds. Pour in the hot non-dairy milk, stirring to ensure the oats are fully immersed. Let this mixture rest for 10 minutes.

Gently fold in the chopped cucumber, shredded carrots, non-dairy yogurt, salt, and your choice of sweetener. Mix until well incorporated.

Heat oil in a skillet over medium heat until it shimmers. Add a few black mustard seeds to check for readiness; they should pop energetically.

Once the mustard seeds are popping, add remaining mustard seeds, curry leaves, grated ginger, and chopped green chili. Stir until the spices release their fragrances.

Drizzle the spiced oil over the oat and veggie mixture, gently folding to combine all flavors. Allow it to sit for an hour or refrigerate overnight for richer taste.

Serve your oats chilled or slightly warmed, topping with crushed roasted peanuts or seeds.