Blended Hazelnut Oats

Delicious, smooth hazelnut oats, blended until smooth. Finished with a healthy chocolate sauce and toasted hazelnuts.

The flavours of this creamy, smooth blended oats will probably remind you of Nutella, but made with natural ingredients and without the processed sugar.

 This dreamy breakfast is made the night before, which means minimal effort in the morning.

WHAT YOU NEED TO MAKE THIS BREAKFAST

• Rolled oats, gluten-free certified if needed

• Unsweetened hazelnut milk

• Raw cacao powder

• Medjool dates or a ripe banana, for sweetness

• Plain non-dairy yoghurt

• Vanilla extract

• Sea salt, to balance the flavours

• and toasted hazelnuts and cacao nibs to finish

If you don't have hazelnut milk, you can use any milk of choice and add 1 tbsp hazelnut butter or a few hazelnuts. If using whole nuts, you might have to blend the oats a bit longer.

A HEALTHY CHOCOLATE SAUCE

The chocolate sauce is as easy as mixing cacao powder with plantbased yoghurt and water (or hazelnut milk) if needed. If you want the sauce sweet, you can add a bit of maple syrup.

To make a thick sauce I recommend using a thick plant-based yoghurt.

TOPPINGS

Boost the nutrition by adding fresh blueberries or raspberries

Replace the cacao nibs with non-dairy dark chocolate chips. This will however mean the breakfast is no longer refined sugar-free. If you are using chocolate I recommend opting for one with a high cacao percentage, such as 75% or 80%.

ADDITIONAL ADD

• Add protein powder for a high-protein breakfast

• Ground spices such as cinnamon

• Add chia seeds or hemp seeds

OTHER RECIPES TO TRY

coffee chocolate baked oats

coffee caramel overnight oats

salted dark chocolate & almond oats

lemon poppyseed overnight oats

HAZELNUT BLENDED OATS

Delicious, smooth hazelnut oats with a healthy chocolate sauce and toasted nuts to finish.

Serves: 2

Time: 10 minutes, plus overnight

INGREDIENTS

FOR THE BLENDED OATS

• 1 cup rolled oats

• 1/2 cup hazelnut milk, unsweetened

• 1/4 cup unsweetened plant-based yoghurt

• 2 - 3 Medjool dates or a ripe banana

• 1 tsp vanilla extract

• pinch of sea salt

FOR THE CHOCOLATE SAUCE

• 2 tbsp cacao powder

• 2 - 3 tsp thick, unsweetened plantbased yoghurt

TO SERVE

• toasted hazelnuts, roughly chopped

• 2 tsp cacao nibs

INSTRUCTIONS

1. Add all the ingredients for the blended oats to a high-speed blender and blend until smooth. Add more hazelnut milk if desired.

2. Transfer to 2 glasses or bowls.

3. To make the chocolate sauce stir (or whisk) the cacao powder in a bit of boiling water to make a paste and until smooth. Add the yoghurt and then more (cold) water or hazelnut milk until the desired consistency is reached. It should be pourable, but not too runny.

4. Optional: I prefer mine unsweetened, but if you want to make a sweet sauce you can replace some of the water with maple syrup.

5. Pour the sauce over the oats and let it sit for 30 minutes or overnight

6. Finish with a few toasted hazelnuts and cacao nibs Enjoy!

HAVE YOU MADE THIS?

If you have, I would love to see your creations on Instagram.

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