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Mix the dry ingredients (rolled oats, raw cacao powder, chia seeds, pink Himalayan salt) in a bowl until well combined.
Add the cooled espresso, almond milk, 2 tablespoons raw honey, and 1 teaspoon vanilla extract to the dry ingredients. Mix well.
Transfer the oat mixture to a sealable glass container.
To make the protein yoghurt topping, whisk the vanilla extract, ½ tablespoon raw honey, and protein powder into the Oikos triple zero vanilla yoghurt.
Spread this yoghurt mixture over the top of the oat mixture.
Sift a little more cacao powder over the top.
Store in the fridge for 8 hours or overnight.