In a medium-sized container, add rolled oats, cocoa powder, and a pinch of salt. Mix well to ensure even distribution of cocoa.

In a separate bowl, whisk together the cooled brewed coffee, milk, maple syrup, and vanilla extract until smooth.

Pour the wet mixture over the dry oat mixture, stirring well to combine until all oats are coated.

Seal the container and place it in the refrigerator for at least 4-5 hours, or preferably overnight.

In the morning, stir the oats to redistribute any liquid, adding more milk or coffee if needed. Serve with your favorite toppings.