In a medium bowl or mason jar, combine rolled oats, chia seeds, cocoa powder, and a pinch of salt. Stir these dry ingredients together until evenly mixed.

Pour in almond milk, Greek yogurt, maple syrup, and vanilla extract. Mix until everything is well combined and creamy.

Gently fold crushed Oreo cookies into the mixture. Reserve a few for topping.

Seal the jar or cover with plastic wrap and refrigerate for at least 4 hours or overnight.

In the morning, stir the mixture and add almond milk if too thick. Top with reserved crushed Oreos and serve.

Store leftovers in a sealed container in the fridge for up to 5 days.