In a blender mix together almond milk with maca powder, vanilla, and maple syrup until there are no lumps left. Add the milk to a jar along with rolled oats. Stir well. Make sure that the oats are completely covered with the milk.
Close up the jar with a lid. Refrigerate for at least 8 hours or overnight.
Next morning add sliced banana, top everything with creamy peanut butter and raw chocolate and some chopped nuts.
For raw chocolate:
Put all ingredients in a bowl and mix well until you get a smooth mixture.
As a measure, I used UScup (240ml). Kepp leftovers refrigerated up to 3-4 days in a glass jar with a lid.