Brew the coffee. Make a shot of espresso or 2–3 tablespoons of strong coffee. Let it cool completely so it doesn’t thin the oats.

Mix the dry base. In a jar or bowl, add 1/2 cup rolled oats, 1 teaspoon chia seeds, a pinch of salt, and 1 tablespoon cocoa powder (optional for a deeper chocolate flavor).

Whisk the creamy layer. In another bowl, whisk 1/2 cup milk, 1/2 cup Greek yogurt, 1 scoop protein powder, 1–2 teaspoons maple syrup, 1/2 teaspoon vanilla extract, and the cooled coffee. If using, add a tiny splash of rum or almond extract.

Combine. Pour the creamy mixture over the dry ingredients. Stir well until smooth and no clumps of protein powder remain.

Layer (optional but fun). Add half the oat mixture to your jar, dust with cocoa, then top with the remaining oats. Finish with another light cocoa dusting.

Chill. Cover and refrigerate at least 4 hours, ideally overnight, so it thickens and the flavors meld.

Finish and serve. In the morning, stir and adjust thickness with a splash of milk if needed. Top with a dollop of yogurt or a spoon of light mascarpone, a final cocoa dusting, and chocolate shavings if you like.