Chocolate Hazelnut Blended Overnight Oats

Ingredients

• 50 g Oat flour (Or use rolled oats blended into flour)
• 30 g Chocolate hazelnut vegan protein powder (Vegan protein powder is essential for the intended texture)
• 10 g Cocoa powder
• 100 g Thick yogurt (The creator used Arla Dairy UK skyr)
• 110 ml Water or milk (Use either water or milk)
• 5 g Chia seeds (Add last to help prevent clumping)
• 7.5 g Hazelnut butter (Source gives a range of 5–10 g; use a dollop on top)
• 22.5 g Dark chocolate (Source gives a range of 20–25 g; the creator used sugar-free dark chocolate)
• Chopped hazelnuts (Sprinkle over the chocolate shell; amount not specified)

Steps

1. 1

   If using whole oats rather than oat flour, blend the oats until finely ground and flour-like. Add the oat flour, chocolate hazelnut vegan protein powder, and cocoa powder to a bowl or jar.

2. 2

   Add the thick yogurt and the water or milk. Stir thoroughly until the mixture is smooth and evenly combined, with a thick cake-batter-like consistency.

3. 3

   Add the chia seeds last and stir them through immediately so they do not clump together.

4. 4

   Cover and refrigerate the oat mixture for 2–4 hours, or until thickened and creamy.

5. 5

   Spread or spoon the hazelnut butter over the chilled oats as a topping.

6. 6

   Melt the dark chocolate gently until smooth. Drizzle it over the hazelnut butter and oats, covering the surface to form a chocolate shell.

7. 7

   Sprinkle chopped hazelnuts over the melted chocolate.

8. 8

   Return the oats to the refrigerator until the chocolate shell has set, or refrigerate overnight. Enjoy chilled.

Notes

The overnight oats can be prepared the night before. The topping chocolate should be fully set before serving. The source mentions Prozis products and a discount code, but specific brands are optional except that the protein powder should be vegan for the stated texture.

Nutrition per serving

• breakfast
• overnight oats
• high-protein
• vegetarian
• chocolate
• hazelnut
• no-bake
• make-ahead