Chocolate Hazelnut Protein Overnight Oats

Ingredients

• 50 g oat flour (or oats blended into flour)
• 30 g chocolate-hazelnut vegan protein powder
• 10 g cocoa powder
• 100 g thick yogurt (such as skyr)
• 110 ml water or milk
• 5 g chia seeds
• 7 g hazelnut butter
• 22 g dark chocolate (sugar-free recommended)
• 10 g chopped hazelnuts

Instructions

1. Add oat flour, vegan chocolate-hazelnut protein powder, cocoa powder, thick yogurt, and water or milk to a bowl or jar.
2. Stir until smooth and evenly combined.
3. Add the chia seeds last and mix thoroughly. (The creator specifically prefers adding chia seeds last to help prevent clumping.)
4. Cover and refrigerate for 2–4 hours minimum, or overnight.
5. Once thickened, add a dollop of hazelnut butter over the top.
6. Melt the dark chocolate gently until smooth.
7. Drizzle or spread the melted chocolate over the top to create a thin chocolate shell.
8. Sprinkle with chopped hazelnuts while the chocolate is still wet.
9. Return to the refrigerator until the chocolate shell is set.
10. Serve once set, or refrigerate overnight before eating.

Nutrition

Chef's Notes

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.

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