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Bowl of chocolate hazelnut overnight oats topped with chocolate and hazelnuts

Chocolate Hazelnut Overnight Oats

A quick and delightful breakfast that combines the nutrition of oats with the indulgent flavors of chocolate and hazelnuts, perfect for busy mornings.
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Prep Time 5 minutes
Total Time 6 hours
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Rolled oats Choose gluten-free oats if needed.
  • 2 tablespoons Chia seeds Ground flax seeds can be used as a substitute.
  • 2 tablespoons Unsweetened cocoa powder Carob powder offers a caffeine-free alternative.
  • 1 tablespoon Maple syrup or honey Agave syrup works great too.
  • 2 tablespoons Hazelnut spread (like Nutella) Try sunbutter for a nut-free twist.
  • 1 cup Milk (dairy or non-dairy) Almond or oat milk can be delightful choices.
  • 1 pinch Salt Use sea salt for a gourmet touch.

Method
 

Preparation
  1. In a jar or container, combine the rolled oats, chia seeds, cocoa powder, and salt. Stir these dry ingredients well.
  2. Add the milk, maple syrup, and hazelnut spread to the jar.
  3. Stir everything together until the cocoa powder and hazelnut spread are mostly mixed in. It’s okay if it looks a little streaky.
  4. Seal the container and shake well or stir again thoroughly after five minutes to prevent clumping.
  5. Refrigerate for at least 6 hours, preferably overnight.
  6. In the morning, stir well before eating. Add a splash more milk if it is too thick.

Notes

Try adding fruit or nuts as toppings in the morning for extra flavor! Double the recipe for excellent snacks throughout the week. Store in an airtight container in the refrigerator for up to 5 days.