Chocolate Hazelnut Overnight Oats: An Easy Make-Ahead Breakfast

Chocolate hazelnut overnight oats are a no-cook breakfast that tastes like a chocolate hazelnut dessert but starts with plain rolled oats, milk, and yogurt. You combine everything in a jar the night before, let it rest in the refrigerator, and wake up to a thick, spoonable breakfast that is ready in seconds.

The texture is creamy and pudding-like, with a deep cocoa flavor and a nutty richness from the hazelnut spread. Chopped hazelnuts and a few chocolate chips on top add crunch and make the bowl feel like a treat. It works well on busy weekday mornings, for a grab-and-go breakfast, or as a make-ahead option for meal prep.

Chocolate hazelnut overnight oats, ready to eat straight from the jar.

Table of Contents

Why You Will Love This Recipe

No cooking required. You stir everything together and let the refrigerator do the work.
Simple ingredients. Most of the list is pantry staples, plus chocolate hazelnut spread and cocoa powder for the flavor.
Make-ahead friendly. You can prepare several jars at once for the week.
Easy to customize. Swap the toppings, sweetener, or milk to suit your taste.
Quick cleanup. Mixing happens right in a jar or small bowl.

Ingredients for Chocolate Hazelnut Overnight Oats

This recipe makes 1 serving. Scale it up by multiplying each ingredient for more jars.

1/2 cup (40 g) old-fashioned rolled oats
1/2 cup (120 ml) milk of your choice, such as dairy, oat, or almond milk
1/4 cup (60 g) plain Greek yogurt
1 tbsp (15 g) chocolate hazelnut spread
1 tbsp (5 g) unsweetened cocoa powder
1 tsp (5 ml) pure maple syrup or honey, optional, adjust to taste
1/4 tsp (1 ml) pure vanilla extract
1 pinch fine salt
1 tbsp (10 g) chopped hazelnuts, for topping
1 tbsp (15 g) mini chocolate chips, optional, for topping
1/2 small banana, sliced, optional, for topping

Ingredient Notes

Rolled oats: Old-fashioned rolled oats soften well overnight and give the oats a creamy, thick texture. Quick oats can turn mushy, and steel-cut oats need much longer to soften, so they are not a good swap here.

Milk: Any milk you normally drink will work. Dairy milk gives a rich, classic texture, while oat milk adds a slightly sweet, creamy flavor. Thinner milks may need an extra spoonful of yogurt for body.

Greek yogurt: Yogurt adds tang and thickness. Plain Greek yogurt is thick and balances the sweetness of the spread. Regular plain yogurt also works, but the texture will be a little looser.

Chocolate hazelnut spread: This ingredient delivers most of the flavor. Choose a commercial spread, or use one you already have on hand. Start with the amount listed, then add more if you want a stronger chocolate hazelnut taste.

Cocoa powder: Unsweetened cocoa adds deeper chocolate flavor without extra sugar. Dutch-process cocoa has a smoother, mellower taste and also works well.

Sweetener: The spread is already sweet, so you may need little or no extra maple syrup or honey. Taste the oats after chilling and add sweetener only if needed.

Equipment You Will Need

A 12 to 16 ounce (350 to 475 ml) jar with a lid, or a small bowl with plastic wrap
A measuring cup and measuring spoons
A spoon or small whisk
A small knife and cutting board for the banana and nuts

How to Make Chocolate Hazelnut Overnight Oats

Add the dry ingredients. Put the rolled oats, cocoa powder, and fine salt into a jar or medium bowl. Stir them together so the cocoa is evenly distributed and no clumps remain.
Add the wet ingredients. Pour in the milk, then add the Greek yogurt, chocolate hazelnut spread, vanilla extract, and maple syrup or honey if you are using it.
Mix until smooth. Stir for about 1 to 2 minutes, scraping the bottom and sides. The mixture should look dark brown and smooth, with no streaks of spread. If you are using a jar with a tight lid, you can seal it and shake it well instead.
Check the consistency. The mixture should be thick but pourable, similar to a thick pudding. If it looks too dry, add 1 to 2 tablespoons more milk. If it looks too loose, add 1 more tablespoon of oats.
Cover and refrigerate. Seal the jar or cover the bowl. Refrigerate for at least 6 hours, or overnight. The oats will thicken as they rest, and they are ready when they are soft, creamy, and spoonable.
Prepare the toppings. While the oats chill, or just before eating, chop the hazelnuts and slice the banana if you are using it.
Serve. Stir the oats well. If they seem too thick, add a splash of milk and stir again. Top with chopped hazelnuts, mini chocolate chips, and banana slices.

Pro Tips for the Best Results

Stir well before chilling. Cocoa and spread can settle at the bottom of the jar, which leaves streaks of dark color. A thorough stir helps the flavor stay even.
Add toppings just before eating. Chopped hazelnuts stay crunchier when added right before serving, and banana slices can turn brown if they sit overnight.
Use a jar you can seal tightly. A lid that fits well keeps the oats fresh and makes them easy to carry.
Let the oats thicken before adjusting. They often look thinner before chilling and thicken during the rest time, so wait until morning before adding more liquid.
Toast the hazelnuts first. Warm them in a dry skillet over medium-low heat for a few minutes, stirring often, until fragrant. Let them cool before chopping.

Common Mistakes to Avoid

Using quick oats or steel-cut oats. Quick oats can become mushy, and steel-cut oats stay too firm after an overnight rest. Old-fashioned rolled oats give the best texture.
Skipping the stir. Without a thorough mix, the cocoa and spread may form pockets of intense flavor.
Making the mixture too thin. Too much milk can leave the oats soupy. Start with the amount listed and adjust gradually.
Adding too much sweetener. Chocolate hazelnut spread is already sweet. Taste before adding maple syrup or honey.
Topping too early. Nuts and fruit added the night before lose crunch and freshness.

Variations and Substitutions

Peanut butter version: Replace the chocolate hazelnut spread with 1 tbsp (16 g) peanut butter and keep the cocoa powder for a chocolate peanut butter flavor.
Dairy-free version: Use oat or almond milk and a dairy-free yogurt alternative. Check labels on the spread and chocolate chips, since some brands contain milk ingredients.
Higher-protein version: Add 1 scoop of chocolate or vanilla protein powder to the dry ingredients, and add a splash of extra milk if the mixture gets stiff.
Coffee flavor: Stir in 1/4 tsp instant espresso powder with the cocoa for a mocha-style breakfast.
Fruit toppings: Try raspberries, strawberries, or sliced pear in place of banana.

Serving Suggestions

Serve the oats cold, straight from the jar. They pair well with a cup of coffee, a glass of cold milk, or a serving of fresh fruit. For a more dessert-style breakfast, drizzle a little extra chocolate hazelnut spread over the top.

Stir the oats well before topping and serving.

Storage and Reheating

Store the oats in a sealed jar or airtight container in the refrigerator. For best quality, eat them within 3 to 4 days. Add toppings like nuts and chocolate chips just before serving so they keep their texture.

These oats are meant to be eaten cold, so reheating is optional. If you prefer them warm, microwave the jar with the lid off for 30 to 60 seconds, then stir and check the temperature. Heat in short bursts, since microwave times vary by appliance. Freezing is not recommended, because the yogurt and milk can separate and the texture becomes grainy when thawed.

Frequently Asked Questions

Can I make chocolate hazelnut overnight oats ahead of time?

Yes. Prepare the oats up to 3 to 4 days in advance and keep them refrigerated. Add the toppings before serving for the best texture.

Can I eat overnight oats without chilling them?

Overnight oats need time to soften and thicken. For the best texture, refrigerate them for at least 6 hours, or overnight.

Why are my overnight oats too thick?

The oats may have absorbed more liquid than expected. Stir in a splash of milk until they reach your preferred consistency.

Why are my overnight oats too runny?

The mixture may have too much milk, or the oats may not have rested long enough. Give them more time in the refrigerator, or stir in an extra spoonful of rolled oats and let them sit for another hour.

Can I use instant oats instead of rolled oats?

Instant oats can work, but they often become softer and mushier. Old-fashioned rolled oats give a better texture.

Is this recipe good for meal prep?

Yes. Make several jars at once, store them in the refrigerator, and add the toppings before eating each one.

Chocolate Hazelnut Overnight Oats Recipe Card

Recipe Name: Chocolate Hazelnut Overnight Oats

Short Description: A creamy, no-cook chocolate hazelnut breakfast made with rolled oats, milk, yogurt, and cocoa.

Prep Time: 5 minutes

Cook Time: None

Chill Time: At least 6 hours, or overnight

Total Time: About 6 hours 5 minutes, including chilling

Servings: 1

Course: Breakfast

Cuisine: American

Cooking Method: No-cook, refrigerated

Ingredients:

1/2 cup (40 g) old-fashioned rolled oats
1/2 cup (120 ml) milk of your choice
1/4 cup (60 g) plain Greek yogurt
1 tbsp (15 g) chocolate hazelnut spread
1 tbsp (5 g) unsweetened cocoa powder
1 tsp (5 ml) maple syrup or honey, optional
1/4 tsp (1 ml) vanilla extract
1 pinch fine salt
1 tbsp (10 g) chopped hazelnuts
1 tbsp (15 g) mini chocolate chips, optional
1/2 small banana, sliced, optional

Instructions:

Combine the oats, cocoa powder, and salt in a jar or bowl.
Add the milk, yogurt, chocolate hazelnut spread, vanilla, and sweetener if using. Stir until smooth.
Adjust the consistency with a splash of milk or a spoonful of oats if needed.
Cover and refrigerate for at least 6 hours, or overnight.
Stir well, then top with hazelnuts, chocolate chips, and banana before serving.

Notes: Use old-fashioned rolled oats for the best texture. Chocolate hazelnut spread is already sweet, so taste before adding extra sweetener.

Storage: Keep refrigerated in a sealed container and eat within 3 to 4 days. Add toppings just before serving.

Nutrition: Nutrition information is not provided for this recipe. Values will vary depending on the milk, yogurt, spread, and brands used.

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