This Nutella overnight oats recipe combines old-fashioned oats, hazelnut spread, cocoa powder, chia seeds, milk, yogurt, and vanilla for an easy no-cook breakfast.
You will love this recipe if you're looking for a make-ahead meal prep breakfast idea. Prepare several jars of oats on Sunday and enjoy a tasty breakfast all week long.
This chocolatey recipe is also perfect for anyone who enjoys a sweet but healthy breakfast.
Old fashioned oats are a gluten-free whole grain with good fiber. Plus, chia seeds are high in fiber and omega-3 fatty acid.
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Recipe highlights
- Great for meal prep: Make ahead for the whole week
- High in fiber: Old fashioned oats and chia seeds are high in fiber
- Nutella and chocolate: Made with Nutella chocolate hazelnut spread and cocoa powder
For more overnight oatmeal recipes, try peanut butter overnight oats without chia seeds and protein powder overnight oats. Learn more about the health benefits of chia seeds.
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Ingredients
This recipe calls for ingredients you may already have on hand. See substitution notes further down.
- Old fashioned rolled oats: Old fashioned whole grain oats
- Milk: Any milk of your choice (cow's milk or dairy-free)
- Plain yogurt: Whole milk, Greek, or dairy-free
- Cocoa powder: Sugar-free baking cocoa powder
- Nutella: Hazelnut spread
- Maple syrup: To sweeten
- Chia seeds: To thicken and add fiber
- Vanilla extract: For flavor
- Salt: For flavor
- Toppings: Optional
Instructions
Add all of the ingredients to a jar or bowl.
Stir to combine until the Nutella and cocoa powder are completely mixed in.
Cover and refrigerate overnight or a minimum of four hours.
Remove from the fridge, stir the oatmeal, and serve cold or hot. To heat, microwave in 30-second intervals.
Topping ideas
- Strawberries
- Bananas
- Chopped toasted hazelnuts
- Nutella
- Coconut flakes
- Granola
Substitutions
Customize these Nutella overnight oats to make them your own.
- Milk - Any milk will be great with this recipe: cow's milk, almond milk, oat milk, soy milk, coconut milk, cashew, you name it. This recipe was made with whole milk, so note that the nutrition will change with any adjustments.
- Yogurt - This recipe was created with plain whole milk yogurt but would also be delicious with any other plain yogurt (Greek, non-fat, cashew milk, almond, you name it). Note that the nutrition will change.
- Chia seeds - This oatmeal recipe can be made without chia seeds but will have a much thinner consistency. The chia seeds swell and absorb the liquid, making it thick. You can add less milk or yogurt for thicker oatmeal.
Equipment
All you need to make this recipe is an airtight container and a spoon. Easy!
A 12 oz wide-mouth mason jar is photographed, but a 16 oz jar will have more room for stirring.
Storage
Refrigerate in an airtight container for up to 5 days. The old-fashioned oats will become softer over time.
📖 Recipe
Nutella Overnight Oats
Equipment
Ingredients
- ½ cup old fashioned rolled oats
- ½ cup milk
- ¼ cup plain whole milk yogurt
- 1 tablespoon cocoa powder
- 1 tablespoon Nutella
- 1 tablespoon maple syrup
- 2 teaspoons chia seeds
- ¼ teaspoon pure vanilla extract
- 1 pinch salt
- 1 tablespoon toasted hazelnuts chopped (optional)
Instructions
- Add all of the ingredients except the hazelnuts to a jar or bowl and stir to combine until the Nutella and cocoa powder are completely mixed in.
- Cover and refrigerate overnight or a minimum of four hours.
- Remove from the fridge, stir the oatmeal, and serve cold or hot. Top with toasted hazelnuts (optional), more Nutella, and any other desired toppings. To heat, microwave in 30-second intervals.
Video
Notes
Nutrition
Frequently asked questions
Yes, old-fashioned oats and rolled oats are the same things. Sometimes they will be labeled as one or the other or both.
Any milk will work in overnight oats, it just depends on your personal preference and dietary needs. Cow's milk is high in protein, oat milk is creamy, almond milk is low carb. Make oatmeal with your favorite milk.
Nutella is a chocolatey hazelnut spread with a thick, rich and creamy texture.
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