Mix the rolled oats, cacao, and chia seeds into a 16-ounce mason jar. Give it a couple of stirs until the cacao powder is mixed with the other ingredients.
Add the Vanilla Greek Yogurt and unsweetened coconut milk and stir until chocolatey and the oats are covered in liquid.
Tightly place the lid on and refrigerate overnight, preferably for 6 – 8 hours.
Remove the lid, add the pure maple syrup and give the oats a couple of stirs. Give the oats a taste and stir more maple syrup if you need more sweetness. The oats might be a little thick, so if you want to loosen them up, stir in a splash of milk until you get a creamy texture.
Sprinkle with cacao nibs and serve.