Meet my new favorite breakfast: Chocolate Hazelnut Overnight Oats.
This bowl of oats is the perfect transition breakfast from winter to spring. It’s cozy, yet can be eaten cold with all the delicious toppings. Honestly, I could eat this breakfast every day of the year.
March is going to be a particularly busy month around here and overnight oats might just be my go-to quick breakfast all month long. I’m working full time at the hospital all month, training in a new position. That means I won’t have my 3 day “weekends” to work on the blog. Having almost two full time jobs is no easy task!
So yes, the month of March may be a little more focused on quick and easy recipes, starting with these chocolate hazelnut overnight oats.
How to Top your Overnight Oats
There are so many good ways to eat overnight oats. Here are some of my favorite toppings:
- Fresh berries. (It’s the perfect make-ahead, cold summer breakfast).
- Sliced bananas.
- Chopped unsweetened or dark chocolate.
- Chocolate chips (if you’re not looking for something that’s free of added sugar).
- Shredded coconut.
- Apples or pears. This would be a delicious fall option.
- Fruit chia jam. Cherry, raspberry, strawberry, apple. They would all be delicious!
- Chopped hazelnuts or other nuts and seeds.
- Hazelnut butter of course. This one is mandatory.
There’s not one good way to eat overnight oats. That’s the beauty of it. It’s completely customizable.
A Note on Substitutions
I used dates in this recipe, but you can use liquid sweeteners instead to taste. This can be a good option if your blender isn’t strong enough to break down dates.
You can also add more cocoa powder if you want very rich oats.
Finally, I used almond milk, but feel free to use any unsweetened milk of choice.
Chocolate Hazelnut Overnight Oats
- 1 cup rolled oats
- 3 tablespoons chia seeds
- Hazelnut butter, for topping
- 1 1/2 cup almond milk, unsweetened
- 3 Medjool dates
- 1 1/2 tablespoons cocoa powder
- 1/2 teaspoon vanilla extract
- Fresh fruit (berries, bananas, apples, etc.)
- Shredded coconut
- chopped unsweetened or dark chocolate
- Chocolate chips
- hazelnuts or other nuts and seeds
- In a high-speed blender, blend all the chocolate milk ingredients until smooth. You may have very small pieces of dates left, this is fine.
- Mix the oats, chia seeds and chocolate milk together in an airtight container. You can also divide it in two containers for quick grab-and-go breakfasts.
- Let chill overnight in the fridge. The next morning, the oats should be thick and creamy. Add more milk to thin if desired. Serve with toppings of choice.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!