Step 1

In a bowl, combine the oats, cocoa powder, espresso, oat milk, vanilla extract, salt and 3 Tbsp maple syrup.

Step 2

Divide the oats between two jars or glasses, making sure there’s an extra two inches of empty space in the jar on top of the oats.

Step 3

In a separate bowl, whisk together the yoghurt and remaining 3 Tbsp maple syrup. Top the jars with the yoghurt and place in the fridge overnight.

Step 4

Before serving, dust the top of each jar with cocoa powder and use a microplane to grate some dark chocolate over the top.