In a mason jar or container, combine the rolled oats, almond milk, chocolate protein powder, peanut butter, chia seeds, vanilla extract, and salt. Stir vigorously for about 30 seconds to break up any clumps of protein powder and ensure the peanut butter is evenly distributed throughout the mixture. I like to use a whisk or fork to really work out any lumps so the final texture is smooth and creamy rather than grainy.

Cover the container with a lid or plastic wrap and refrigerate for at least 8 hours or overnight. The oats will absorb the liquid and soften while the chia seeds expand, creating a pudding-like consistency. I find that letting it sit overnight actually develops better flavor as all the ingredients have time to meld together.

Remove the container from the refrigerator and stir the mixture well, adding a splash of almond milk if needed to reach your desired consistency. Transfer to a bowl and top with chocolate chips. Serve immediately and enjoy cold, or microwave for 30-60 seconds if you prefer warm oats.