1 ½ cups unsweetened almond milk 1 cup plain whole-milk strained yogurt, such as Greek-style, divided 2 ½ tablespoons pure maple syrup, divided 2 tablespoons chia seeds 2 teaspoons instant espresso powder 1 teaspoon vanilla extract ½ teaspoon salt 1 ½ cups old-fashioned rolled oats 1 teaspoon cocoa powder, divided
Whisk almond milk, 1/4 cup yogurt, 1 1/2 tablespoons maple syrup, chia seeds, espresso powder, vanilla and salt together in a large bowl.
Add oats; stir until completely coated and submerged. Cover and refrigerate for at least 4 hours and up to 4 days.
Combine the remaining 3/4 cup yogurt and 1 tablespoon maple syrup in a small bowl.
To serve, spoon 2/3 cup oat mixture into a small jar or bowl.
Top with 3 tablespoons maple yogurt.
Use a small fine-mesh sieve to dust with 1/4 teaspoon cocoa.