My life goal is simple: convert at least a few oat haters before I die And honestly, these chocolate hazelnut overnight oats might just do it. Made with oat flour, chocolate hazelnut vegan protein powder, cocoa, thick Greek yogurt or Skyr, and chia seeds, they turn into a rich, creamy, almost dessert-like high-protein breakfast after a few hours in the fridge. Vegan protein is key here because it gives the oats that thick, fudgy texture—so don’t swap it if you want the same result!
The topping is where things get dangerously good: a generous dollop of hazelnut butter, melted dark chocolate, and chopped hazelnuts create a crisp chocolate shell over the creamy oats. Mix everything together, refrigerate for 2–4 hours or overnight, add the toppings, chill until set, and you’re done. It’s basically chocolate hazelnut spread in overnight oat form, and genuinely, you can’t go wrong with that combo.
Chocolate Hazelnut Overnight Oats
Ingredients
For the Oats
- 50 g oat flour, or oats blended into flour
- 30 g chocolate hazelnut vegan protein powder
- 10 g cocoa powder
- 100 g thick Greek yogurt or Skyr
- 110 ml water or milk
- 5 g chia seeds
For the Topping
- 5–10 g hazelnut butter
- 20–25 g dark chocolate
- Chopped hazelnuts, to taste
Instructions
- Add the oat flour, chocolate hazelnut protein powder, cocoa powder, yogurt, and water or milk to a bowl.
- Mix until smooth and well combined.
- Add the chia seeds last and mix thoroughly to prevent them from clumping together.
- Cover and refrigerate for 2–4 hours, or leave overnight for a thicker texture.
- Once set, spread the hazelnut butter over the top.
- Melt the dark chocolate in the microwave in short bursts, stirring between each one.
- Drizzle the melted chocolate over the oats to create a thin chocolate shell.
- Sprinkle with chopped hazelnuts.
- Refrigerate again until the chocolate has completely set, then enjoy!
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