Name: Mocha Hazelnut Overnight Oats
Prep time: 10 min
Total time: 8 h 10 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 cup old-fashioned rolled oats (gluten-free if needed); 1-2 tablespoons unsweetened cocoa powder; 1-2 teaspoons instant espresso powder or ¼ cup strong brewed/cooled coffee; 2 tablespoons hazelnut butter (smooth natural or chocolate-hazelnut spread); 1 ½ cups milk (dairy, almond, oat, or hazelnut-flavored); ½ cup plain or vanilla Greek yogurt (optional, for extra creaminess; use dairy-free if vegan); 2-3 tablespoons maple syrup or honey (adjust to taste); 1 teaspoon vanilla extract; Pinch of salt; Optional: 1 tablespoon chia seeds for thicker pudding texture; Toppings: chopped roasted hazelnuts, mini chocolate chips, sliced banana, fresh berries, cocoa nibs

Indulgent Mocha Hazelnut Overnight Oats combine rich cocoa, bold espresso or instant coffee, creamy hazelnut butter, and hearty rolled oats soaked in milk overnight. Naturally sweetened with maple syrup, this no-cook treat delivers chocolate-hazelnut bliss reminiscent of Nutella and mocha, topped with crunchy nuts for the perfect energizing start.

Why You’ll Love This Recipe

This recipe is a game-changer for coffee and chocolate lovers who crave something indulgent without the guilt or effort. No stove needed—just stir and chill overnight for a ready-to-go breakfast that’s creamy, deeply flavorful, and satisfying.

The combination of mocha (coffee + cocoa) gives a gentle caffeine kick and rich taste, while hazelnut butter adds that luxurious Nutella-like nuttiness. It’s packed with fiber from oats and chia (if added), healthy fats, and protein to keep you full for hours.

Super customizable, naturally gluten-free (with GF oats), easily vegan, and meal-prep friendly—make a batch Sunday night and enjoy cafe-style luxury all week without the cost or calories of a daily mocha latte.

Yield: 2 generous servings

Mocha Hazelnut Overnight Oats

Rich mocha hazelnut overnight oats—creamy, chocolate-coffee bliss with nutty crunch, easy no-cook breakfast indulgence.

Prep Time 10 minutes

Additional Time 8 hours

Total Time 8 hours 10 minutes

Ingredients

1 cup old-fashioned rolled oats (gluten-free if needed)
1-2 tablespoons unsweetened cocoa powder
1-2 teaspoons instant espresso powder or ¼ cup strong brewed/cooled coffee
2 tablespoons hazelnut butter (smooth natural or chocolate-hazelnut spread)
1 ½ cups milk (dairy, almond, oat, or hazelnut-flavored)
½ cup plain or vanilla Greek yogurt (optional, for extra creaminess; use dairy-free if vegan)
2-3 tablespoons maple syrup or honey (adjust to taste)
1 teaspoon vanilla extract
Pinch of salt
Optional: 1 tablespoon chia seeds for thicker pudding texture
Toppings: chopped roasted hazelnuts, mini chocolate chips, sliced banana, fresh berries, cocoa nibs

Instructions

Pick your favorite jar or bowl—mason jars make this feel extra special and portable! Add the rolled oats, cocoa powder, instant espresso (or pour in cooled coffee here), chia seeds if using, and that pinch of salt. Stir everything dry to distribute the chocolatey-coffee goodness evenly.
In a separate measuring cup or small bowl, pour in your milk. Scoop in the hazelnut butter, maple syrup, vanilla extract, and yogurt if you're using it for that ultra-creamy touch.
Whisk the wet mixture vigorously until the hazelnut butter melts in smoothly and everything blends into a luscious mocha-colored liquid—no lumps for the dreamiest results!
Pour this irresistible mocha milk over your oat mixture. Give it a thorough stir so every oat gets coated in that rich, nutty coffee-chocolate magic.
If prepping in jars, divide evenly between two 12-16 oz jars (or keep in one big bowl covered). Scrape down sides for even soaking.
Seal tightly with lids (or cover bowl) and pop into the fridge. Let it work its overnight magic—at least 4-6 hours, but 8+ is ideal for perfect softness and flavor melding.
Morning time! Pull out your jar, give it a good stir—the oats will be thick, creamy, and full of mocha-hazelnut flavor. If too thick, splash in a little extra milk and mix until just right.
Taste test: Craving more sweetness? Drizzle extra maple. Want bolder coffee? A tiny pinch more espresso powder stirred in works wonders.
Now the exciting part—toppings! Sprinkle chopped roasted hazelnuts for crunch, scatter mini chocolate chips or cocoa nibs for extra decadence, add banana slices or berries for freshness and color. Make it gorgeous!
Grab your spoon, take that first creamy, nutty, mocha bite straight from the jar, and savor your homemade cafe treat—energized, happy, and ready to conquer the day!

Notes

Use natural hazelnut butter for cleaner flavor or chocolate-hazelnut spread for sweeter Nutella vibes. Strong coffee is key for true mocha taste—decaf works if avoiding caffeine. This recipe is naturally energizing from coffee's boost combined with oats' sustained release. Adjust cocoa and coffee to your preference—start mild and build!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 683Total Fat 20gSaturated Fat 4gUnsaturated Fat 16gCholesterol 11mgSodium 93mgCarbohydrates 101gFiber 14gSugar 8gProtein 28g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use strong brewed coffee or espresso cooled down, or dissolve instant coffee/espresso powder in a splash of hot water first for even flavor distribution.
Stir in a spoonful of hazelnut butter (like Nutella or natural) directly into the mix for deeper nutty richness, or swirl it on top for pretty layers.
Toast chopped hazelnuts lightly in a dry pan for extra crunch and flavor—do this in advance and store for quick topping.
For ultra-creamy texture, blend the wet ingredients briefly before adding to oats.
If it thickens too much overnight, stir in extra milk in the morning.
Layer toppings just before eating to keep them crisp.
Prep in mason jars for portable breakfasts—shake well before devouring.

Ingredients Notes

Old-fashioned rolled oats provide the ideal chewy-yet-creamy base after soaking; avoid steel-cut (too firm) or instant (too mushy). Cocoa powder (unsweetened natural or Dutch-processed) brings deep chocolate flavor—Dutch for smoother, less bitter notes.

Instant espresso powder or strong brewed/cooled coffee delivers authentic mocha intensity without watering down the mix. Hazelnut butter (smooth, natural, or chocolate-hazelnut spread like Nutella) infuses that signature nutty decadence and creaminess.

Milk (dairy, almond, oat, or hazelnut for extra flavor) creates the soaking liquid—plant-based keeps it vegan. Maple syrup or honey adds balanced sweetness that complements the coffee bitterness.

Vanilla extract rounds out the flavors warmly, and a pinch of salt enhances everything. Chia seeds (optional) boost thickness, nutrition, and pudding-like consistency. Toppings like chopped roasted hazelnuts, chocolate chips, or banana slices add texture and visual appeal.

Variations and Substitutions

Go fully vegan with plant-based milk, dairy-free yogurt (if using), and vegan hazelnut spread. Swap hazelnut butter for almond or peanut butter for a different nut twist, though it changes the classic flavor.

For stronger mocha, increase coffee/espresso or add a shot of cooled espresso. Lower sugar? Use mashed ripe banana or fewer tablespoons of sweetener. Boost protein with Greek yogurt stirred in, a scoop of chocolate protein powder (adjust liquid), or extra chia/flax.

Add crunch with toasted pecans/walnuts instead of hazelnuts, or mix in mini chocolate chips for melty pockets. Fruit lovers can top with sliced banana, fresh raspberries/strawberries (they pair amazingly with chocolate-hazelnut), or even cherries.

For a mocha latte vibe, stir in a dash of cinnamon or cardamom. Gluten-free? Certified GF oats only. Make it lower caffeine by using decaf coffee or half the amount.

Storage Options

Keep in airtight jars or containers in the fridge for up to 5 days—the flavors meld beautifully and texture improves days 2-3. Stir before eating; add a splash of milk if needed.

Best enjoyed within 4 days for peak creaminess and freshness. Avoid freezing, as it can make oats watery when thawed, but you can freeze dry oat-chia-cocoa mixes in portions and add liquids fresh.