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Toasted Hazelnut + Chocolate Overnight Oats

Prep Time15 mins
Servings: 1
Author: Lorie Yarro


  • 1/2 c rolled oats
  • 1/2 c unsweetened almond milk or milk of choice plus a bit more if dry the next morning
  • 2 T raw shelled hazelnuts I do about 1/2 c at a time and make several servings
  • 1 1/2 T cacao powder
  • 2 tsp cacao nibs you could also use chocolate chips
  • 1 tsp chia seeds
  • 2-3 tsp pure maple syrup or sweetener of choice
  • Dash of sea salt


  • Preheat oven to 350°F.
  • Toast hazelnuts for about 6-8 minutes on a baking sheet, remove from oven and allow to cool.
  • Combine all ingredients into a jar or container that can be sealed and stir well to combine.
  • Close tight and chill overnight or for at least 4 hours.
  • Serve cold or heated up in the morning.
  • Add a bit more milk before serving if oats seem a bit dry.