In a large bowl or jar, combine rolled oats, a pinch of salt, chia seeds, and chopped Medjool dates. Stir in plain Greek yogurt, creamy peanut butter, maple syrup, vanilla extract, and almond milk until well blended.

Cover your bowl or jar with a lid or plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight.

Just before serving, whisk together the remaining peanut butter, maple syrup, and a splash of vanilla extract in a small bowl.

In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Melt the mixture in 20-second intervals in the microwave, stirring between each interval until fully melted and smooth.

Layer the soaked oats into a cup or bowl, spread the peanut caramel layer over the top, and drizzle the melted chocolate shell over the caramel.