• 1 cup Old-Fashioned Rolled Oats
• 1 tablespoon Chia Seeds
• 3 tablespoons Unsweetened Cocoa Powder
• 2-3 tablespoons Maple Syrup - vanilla stevia
• ¾ cup Almond Milk
• ½ cup Brewed Coffee
• 1 teaspoon Vanilla Extract
• 1 pinch Salt - optional

Layers

• 1 cup Yogurt of Choice - we used coconut yogurt or soy yogurt
• 2 tablespoons Vanilla Protein Powder
• 1 tablespoon Maple Syrup
• 1 teaspoon Unsweetened Cocoa Powder - to dust on top

1. In a mixing bowl, add old-fashioned rolled oats, chia seeds, cocoa powder, salt. sweetener, almond milk, and coffee.
2. Whisk for 1-2 minutes or until fully combined. You can also place the ingredients in a glass mason jar, shake vigorously, and form a consistent chocolate mixture. It won't be thick, and that's normal.
3. Taste the mixture and adjust sweetener, adding more now or later as a topping.
4. Cover the bowl with a lid or close the jar, and place it in the fridge overnight.

Serving

1. The next day, prepare the yogurt vanilla cream by stirring the yogurt, protein powder, and maple syrup together. If too thick, add more yogurt or some almond milk
2. Serve the overnight oats in layers in a tall glass mason jar. Alternate overnight oats and yogurt layer, finishing with a yogurt later on top.
3. In the end, dust unsweetened cocoa powder on top and enjoy.

Storag

1. Storage leftover in the fridge in an airtight container for up to 3 days.