Why You'll Love It
- Tastes like dessert but is actually breakfast
- Takes just 5 minutes to prepare the night before
- No cooking required—just mix and refrigerate
- Perfect for grab-and-go mornings
"My kids actually beg for breakfast now—these oats disappear faster than I can make them!"
Essential Ingredient Guide
- Rolled oats: Old-fashioned rolled oats work best because they soften perfectly overnight without getting mushy. Quick oats can turn too soft.
- Milk: Any milk works—dairy, almond, oat. Whole milk makes it extra creamy, but I often use what's in the fridge.
- Nutella: The star ingredient. Use a good spoonful—it melts into the milk and coats every oat with chocolate-hazelnut goodness.
- Chia seeds: These little seeds thicken the mixture naturally and add healthy fats. They plump up overnight like tiny flavor pearls.
- Vanilla extract: Just a splash enhances the chocolate flavor and makes everything taste warmer, more comforting.
- Salt: A tiny pinch balances the sweetness and makes the chocolate flavor pop. Don't skip it.
Complete Cooking Process
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Ingredient Readiness:
Everything goes into the jar cold. No need to warm the milk—the oats will absorb it slowly overnight, which is what creates that perfect creamy texture.
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Flavor Development:
The magic happens while it sits. The Nutella melts into the milk, the oats drink it all up, and the flavors marry into something better than the sum of its parts.
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Texture Control:
After about 6 hours, the oats are soft but still have a nice chew. If you like it thicker, use less milk. Thinner? Add a splash more in the morning.
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Finishing Touches:
Right before serving, I give it a good stir to redistribute any settled ingredients. Sometimes I add fresh berries or sliced bananas.
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Serving Timing:
Best eaten within 24 hours for optimal texture, though they'll keep for up to 3 days. The oats continue softening over time.
- Stir thoroughly right after mixing—the Nutella tends to sink to the bottom
- Use a wide-mouth jar for easy stirring and eating
- If it thickens too much overnight, just stir in a splash of milk
- For extra creaminess, use half milk and half yogurt
Pro Tips
I remember when my niece first tried these. She was skeptical—oats for breakfast? But that chocolate-hazelnut scent won her over. Now she makes them herself for school mornings. Honestly, it's the little victories. Sometimes I'll make a big batch on Sunday night and have breakfast sorted for three days. It's one less thing to think about when the week gets busy. The jars lined up in the fridge look like little promises of a good morning.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The ratio matters: too much liquid=soupy, too little=crumbly
- Stir well before refrigerating to distribute the Nutella
- They thicken as they sit—adjust consistency in the morning
- Best consumed within 3 days for ideal texture
Frequently Asked Questions
→ Can I use quick oats instead of rolled oats?
You can, but the texture will be much softer, almost porridge-like. Rolled oats give that perfect chew I prefer.
→ How long do these keep in the refrigerator?
They're best within 24 hours, but will keep for up to 3 days. The oats continue softening, so by day 3 they're very soft.
→ Can I make these without Nutella?
Absolutely. Substitute with any nut butter and a tablespoon of cocoa powder. It won't be exactly the same, but still delicious.
→ My oats are too thick in the morning. What should I do?
Just stir in a splash of milk until it reaches your preferred consistency. The oats absorb liquid differently depending on humidity and oat variety.
→ Can I heat these up?
You can warm them gently, but I prefer them cold. Heating can make them gluey. If you want warm oats, traditional stovetop method works better.
→ Are these suitable for kids' breakfasts?
Absolutely! They're a hit with kids. You can even make them into a fun activity—let the kids layer the ingredients in clear jars.
Chef's Tips
For best results, use old-fashioned rolled oats—not quick oats,Stir thoroughly before refrigerating to distribute the Nutella,The oats will thicken as they sit—add more milk if needed,These keep for up to 3 days in the refrigerator
Nutrition Facts
per serving
380
Calories
10g
Protein
52g
Carbs
15g
Fat
Taste Profile
Rich chocolate-hazelnut flavor with wholesome oat background
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjust sweetness since other spreads may be less sweet
Oat milk creates the creamiest result among plant options
Recipe Variations
Try these delicious twists on the original
Berry Nutella Oats
Layer fresh or frozen berries with the oats for a fruity chocolate combination
Banana Bread Oats
Add mashed banana and cinnamon to the base mixture for banana bread flavor
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using quick oats results in mushy texture
- Not stirring well enough—Nutella sinks to bottom
- Skipping the salt—flavor falls flat
- Refrigerating for less than 6 hours—oats won't soften properly
Meal Prep & Storage
Make Ahead Tips
These are designed to be made ahead! Prepare up to 3 days in advance. The flavor actually improves after the first 12 hours.
Leftover Ideas
Leftovers keep well for 2-3 days. The texture will be softer—stir in extra milk if needed. Not recommended for freezing.
Perfect Pairings
Serve this with...
Cooking Timeline
Gather jars and ingredients
Layer dry ingredients in jars
Add wet ingredients, seal, and shake
Refrigerate for 6+ hours
Stir, add toppings, and serve
Nutella Overnight Oats: Easy Breakfast Recipe
Wake up to creamy, chocolate-hazelnut overnight oats that taste like dessert but fuel your morning. Perfect for meal prep when mornings are rushed.
Timing
Prep Time
5 Minutes
Cook Time
0 Minutes
Total Time
5 Minutes plus overnight resting
Recipe Details
Ingredients
Base Ingredients
- 01 1 cup old-fashioned rolled oats
- 02 1 cup milk (dairy, almond, or oat)
- 03 2 tablespoons chia seeds
- 04 1/4 teaspoon vanilla extract
- 05 Pinch of salt
Flavor Ingredients
- 01 3 tablespoons Nutella
- 02 1-2 tablespoons maple syrup or honey (optional, to taste)
Instructions
Grab two jars or containers with lids. I like using 16-ounce mason jars—they're the perfect size and seal well.
Divide the oats evenly between the jars. Sprinkle the chia seeds over the oats. That little pinch of salt goes in now too—it makes all the difference.
Now for the good part—add the Nutella. I use a heaping tablespoon per jar. Don't worry if it clumps; it'll melt into the milk.
Pour the milk over everything—half cup per jar. Add the vanilla extract right into the milk as you pour. If you're using sweetener, add it now.
Seal the jars tightly and shake vigorously for about 30 seconds. You want to see that Nutella starting to swirl into the milk. Open and stir with a spoon to make sure everything at the bottom gets mixed.
Refrigerate for at least 6 hours, or overnight. In the morning, give it a good stir, add your toppings, and enjoy cold.
Notes & Tips
- 1 For best results, use old-fashioned rolled oats—not quick oats
- 2 Stir thoroughly before refrigerating to distribute the Nutella
- 3 The oats will thicken as they sit—add more milk if needed
- 4 These keep for up to 3 days in the refrigerator
Tools You'll Need
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2 glass jars with lids (16-ounce size works well)
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Measuring cups and spoons
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Mixing spoon
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Small whisk (optional, for smoother mixing)
Must-Know Tips
- Don't skip the salt—it balances the sweetness perfectly
- Shake the jar well after mixing to incorporate everything
- Taste before adding extra sweetener—Nutella is already sweet
Professional Secrets
- Room temperature ingredients mix more evenly
- Layering ingredients properly prevents clumping
- A wide-mouth jar makes eating and cleaning easier
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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