Chocolate Hazelnut Protein Overnight Oats

CHEF'S NOTES: • Vegan protein powder is specifically called out by the creator as important for texture — do not casually substitute whey without warning that texture may change. • Different protein powders absorb liquid differently. • If the mixture is dramatically too thick after chilling, loosen with a very small amount of milk or water. • If too loose, allow additional chilling time before changing the formula. • Skyr or another very thick yogurt works best. • Add chia seeds AFTER the other ingredients are combined to reduce clumping. • A thinner chocolate layer creates a better crackable shell than a very thick ganache-like topping. TEXTURE TARGET: The oat layer should be very thick, creamy, chocolatey, spoonable, almost dessert-like. Do NOT make the oat base watery. The topping should provide creamy hazelnut butter, crisp chocolate shell, and crunchy chopped hazelnuts. STORAGE: Store covered in refrigerator. Best texture approximately 2–3 days. Chocolate shell may soften slightly with extended refrigeration. ALLERGENS: Potential allergens depend on selected products. Expected possibilities: milk (if dairy yogurt or milk used), tree nuts (from hazelnut butter/hazelnuts), soy (depending on vegan protein/chocolate), gluten (depending on oats and manufacturing). Do not claim gluten-free unless certified gluten-free oats and compatible ingredients are actually used. SOURCE ATTRIBUTION: The original recipe recommends vegan protein powder for texture. Items marked with * were sourced from Prozis. The creator supplied discount code FITFOODIEJULES. This code is preserved as source attribution only and is not a Supper.recipes endorsement. NUTRITION NOTE: Calculated using standard USDA nutrition values for oat flour, vegan chocolate-hazelnut protein powder (estimated at ~22g protein per 30g), cocoa, skyr, milk, chia seeds, hazelnut butter, dark chocolate, and chopped hazelnuts. Actual protein content varies by protein powder brand.