Add the Greek yogurt, maple syrup, cocoa, espresso powder, vanilla and sea salt to your jar or container and stir well until fully combined.
Stir in the rolled oats and chia seeds until evenly mixed.
Smooth the top into a flat layer.
Melt the dark chocolate and coconut oil together in 20 second intervals in the microwave.
Pour the mixture over top and tilt to allow it to evenly spread.
Let the oatmeal sit in the fridge for at least 4 hours (but overnight for best texture).
In the morning, enjoy your breakfast!
