Step 1

Add oats, chia seeds, vanilla protein powder, espresso, and almond milk to a bowl or jar. Stir well and refrigerate while you get the espresso ganache topping ready.

Step 2

Microwave white chocolate in 30 second intervals. Mix in with greek yogurt and espresso. I used a wire whisk to get rid of lumps.

Step 3

Remove oats from refrigerator and pour ganache overtop. Put back in fridge for 4 hours minimum, or overnight to set.

Step 4

In the morning, sift cocoa powder overtop. Grab and go!