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Chocolate Hazelnut Protein Overnight Oats - A Creamy, Make-Ahead Breakfast

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1/2 cup old-fashioned rolled oats
  • 2/3 cup milk of choice (dairy, almond, oat, or soy)
  • 1/4 cup plain or vanilla Greek yogurt (or dairy-free yogurt)
  • 1 scoop chocolate or vanilla protein powder (about 25–30 g)
  • 1 tablespoon unsweetened cocoa powder
  • 1–2 teaspoons maple syrup or honey, to taste (or a sugar-free sweetener)
  • 1 tablespoon hazelnut butter or natural cocoa-hazelnut spread
  • 1/2 teaspoon vanilla extract
  • Pinch of fine sea salt
  • Optional mix-ins: 1 tablespoon chia seeds or ground flaxseed for extra thickness
  • Optional toppings: chopped toasted hazelnuts, dark chocolate shavings, sliced banana, fresh berries, coconut flakes

Method
 

  1. Choose your container: Use a 12–16 oz jar or lidded container to allow room for stirring and toppings.
  2. Mix the base: In the container, whisk milk, Greek yogurt, protein powder, cocoa powder, vanilla, salt, and sweetener until smooth. Break up any cocoa or protein clumps.
  3. Add the oats: Stir in rolled oats (and chia or flax if using) until fully coated. The mixture should look pourable, not stiff.
  4. Swirl in hazelnut goodness: Dollop in the hazelnut butter or cocoa-hazelnut spread and gently swirl. You can fully mix it or leave streaks for pockets of flavor.
  5. Chill: Cover and refrigerate for at least 4 hours, ideally overnight, until thick and creamy.
  6. Adjust texture: In the morning, stir and add a splash of milk if you prefer a looser consistency.
  7. Finish with toppings: Add chopped hazelnuts, a few dark chocolate shavings, and fruit. Enjoy cold, or warm briefly in the microwave if you like.