2 cups old-fashioned rolled oats 2 cups unsweetened almond milk 1 cup whole-milk plain strained (Greek-style) yogurt 1/3 cup crunchy natural peanut butter, well stirred 5 tablespoons mini semisweet chocolate chips, divided 1 teaspoon vanilla extract 1 1/2 teaspoons unrefined coconut oil 1/4 teaspoon flaky sea salt
STEP-1
Whisk oats, almond milk, yogurt, peanut butter, 2 tablespoons chocolate chips and vanilla together in a large bowl until combined. Refrigerate, uncovered, until set and slightly thickened, about 30 minutes.
STEP-2
Meanwhile, stir the remaining 3 tablespoons chocolate chips and coconut oil together in a small microwave-safe bowl. Microwave on High for 45 to 60 seconds; stir until the chocolate chips are completely melted and incorporated into the oil.
STEP-3
Divide the oat mixture among 4 (8-ounce) jars, about 1 cup each. Spoon about 2 teaspoons of the melted chocolate chip mixture over each jar, tilting to cover the entire surface.
STEP-4
Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes.
STEP-5
Sprinkle with flaky salt; cover and refrigerate until the oatmeal has thickened and the chocolate layer is fully set, at least 12 hours or up to 4 days.