Hazelnut and chocolate overnight oats

Hazelnut and chocolate overnight oats

Total: 3 hr 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / person: 558 kcal
, Fat: 23 g
, Carbohydrate: 69 g
, Protein: 19 g

As all Nutella and gianduja fans know, roasted hazelnuts and chocolate are a dream combination! If you're one of those people who loves to eat Nutella straight from the jar, then you'll love these overnight oats!

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Hazelnuts

80 g hazelnuts

Oats

600 g plain soya yoghurt
3 dl oat drink or other vegan milk
4 tbsp maple syrup
4 tbsp cocoa powder
200 g fine whole-grain rolled oats

To serve

2 bananas, in slices
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How it's done

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Hazelnuts

Spread the hazelnuts on a tray.

To roast

Approx. 10 mins. in the centre of an oven preheated to 200°C. Remove from the oven, allow the nuts to cool slightly, rub the nuts gently with a damp towel until all the shells have been removed.

Oats

Puree the nuts, yoghurt, oat milk, maple syrup and cocoa powder in a blender until smooth. Combine the mixture with the oats in a bowl, cover and leave to soak for at least 3 hrs. (ideally overnight).

To serve

Serve the oats with the bananas in jars or bowls.

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