2tablespoondark chocolate chipsuse coconut sugar-sweetened chocolate for a refined sugar-free version
¼teaspooncoconut oiloptional, only use if your chocolate is too thick
2tablespoonchopped roasted hazelnuts
Add all of the ingredients to a bowl and stir until fully combined. Taste and adjust the sweetness to your liking.
Divide between 2 glass jars and cover with a lid. Refrigerate overnight, or for at least 8 hours.
The next morning, melt the dark chocolate over a double boiler. Once melted, stir in the chopped roasted hazelnuts and stir to combine. If the melted chocolate appears too thick, add ¼ teaspoon of coconut oil and stir again.
Pour the melted chocolate over the overnight oats and spread it into a thin and even layer. Refrigerate for at least 30 minutes before serving!
Overnight oats will keep for up to 5 days in the refrigerator.
This recipe yields 2 large serving or 3 smaller ones.