1. In a medium bowl, stir together the rolled oats, chia seeds, unsweetened cocoa powder, chocolate protein powder, and fine sea salt until everything is evenly combined.

2. In a separate bowl or large measuring cup, whisk the milk, Greek yogurt, creamy peanut butter, maple syrup, and vanilla extract until the mixture is mostly smooth and the peanut butter is fully incorporated.

3. Pour the wet ingredients into the bowl of dry ingredients. Stir slowly until no dry pockets remain and all of the oats are coated in the chocolate mixture.

4. Taste the mixture and add a little extra maple syrup if you prefer sweeter oats, or a splash more milk if the mixture seems very thick.

5. Divide the mixture evenly between two jars or airtight containers, leaving a bit of space at the top for stirring and toppings.

6. Cover the jars and refrigerate for at least 4 hours, or overnight, until the oats and chia seeds have absorbed the liquid and the mixture has thickened.

7. In the morning, give each jar a good stir. Add a splash of milk if you like a looser, creamier texture.

8. Top each serving with mini chocolate chips and any extra peanut butter or sliced banana just before serving, then enjoy.