Start by peeling a ripe banana and breaking it into chunks. Add these banana pieces to a blender along with gluten-free rolled oats, unsweetened cocoa powder, and honey. Blend all the ingredients on high speed until smooth and creamy, about 30 seconds to 1 minute.

Once the mixture is smooth, pour it into a medium-sized mixing bowl. Using a spatula, layer plain Greek yogurt on top of the chocolatey oat blend.

Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 12 hours to allow the flavors to meld.

When ready to serve, dust the top with cocoa powder or espresso powder and enjoy chilled.