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Place the milk into a small saucepan and add the teabags over medium heat and bring just to simmer. Turn off heat and set aside for 15 minutes, to infuse. Stir in 2 tablespoons of the maple syrup.
Combine the oats and chia seeds in a bowl or airtight container. Pour in the chai mixture (discard teabags) and stir well. Cover and store in the fridge overnight.
Divide oat mixture among serving bowls. Top with yoghurt, mango, raspberries and pistachios. Drizzle with the remaining maple syrup.