In a mason jar or container, combine the oats, chia seeds, protein powder, cooled espresso, almond milk, and maple syrup. Stir well to combine all ingredients evenly, breaking up any clumps of protein powder. This base mixture will hydrate and thicken overnight as the oats absorb the liquid. Make sure everything is well incorporated so the protein powder doesn't settle at the bottom.

While the base mixture will chill, melt the white chocolate in the microwave using 30-second intervals, stirring between each interval to prevent overheating and ensure smooth, even melting. Once cooled slightly to room temperature, fold the melted white chocolate into the yogurt along with the espresso, stirring gently until you have a creamy, well-combined topping. I like to fold rather than vigorously stir to keep the yogurt light and airy.

Pour the white chocolate-yogurt topping over the oat base mixture from Step 1, gently spreading it evenly across the surface. Don't stir—you want the layers to stay distinct, similar to traditional tiramisu. Cover the jar and refrigerate for at least 4 hours, though overnight (8+ hours) is ideal as it allows the flavors to meld and the oats to reach the perfect creamy texture. The longer it sits, the better the espresso and chocolate flavors will develop.

Remove the jar from the refrigerator and give it a gentle stir to combine the layers just before eating. Dust the top generously with cocoa powder for that classic tiramisu finish and an extra boost of flavor.