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gingerbitch
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In a medium bowl, mix together oats, milk, yogurt, honey/maple syrup, vanilla extract, and cake batter or butter extract.
Pour into two mason jars or an airtight container(s) with lid.
Refrigerate for at least 4 hours, or preferably overnight, so that the oats will soften and absorb the liquid.
Remove from refrigerator, add sprinkles to oats, and stir.
Top with more sprinkles, if desired.
To make the topping, spoon the melted white chocolate in a thin layer over the top of oats and then add sprinkles.
Refrigerate for 10-15 minutes, or until the chocolate hardens.