Nutella Swirl Overnight Oats - Creamy, Chocolate-Hazelnut Breakfast

Prep Time 10

Total Time 10

Servings 2 servings

1/2 cup rolled oats (old-fashioned)
2/3 to 3/4 cup milk of choice (dairy or non-dairy)
2 to 3 teaspoons chia seeds or ground flaxseed (optional, for thickness and fiber)
1 tablespoon maple syrup or honey (adjust to taste)
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons plain Greek yogurt or dairy-free yogurt (optional, for creaminess)
1 to 1 1/2 tablespoons Nutella (or chocolate-hazelnut spread)
Optional toppings: sliced banana, chopped hazelnuts, cocoa nibs, strawberries, or a drizzle of warm Nutella

In a jar or bowl, combine oats, milk, chia or flax, sweetener, vanilla, and salt. Stir well to fully moisten the oats.
Fold in the Greek yogurt if using. This makes the oats extra creamy and adds protein.
Warm the Nutella for 10–15 seconds in the microwave to loosen it. Spoon it over the oat mixture.
Use a butter knife or spoon to gently swirl the Nutella through the oats. Don’t overmix—you want visible ribbons.
Cover and refrigerate for at least 4 hours, ideally overnight, until thick and pudding-like.
In the morning, give it a quick stir. Add a splash of milk if it’s too thick. Top with banana slices, berries, or chopped hazelnuts, and enjoy.