Hazelnut and chocolate overnight oats

Vegan breakfast
Total: 3 hr 20 min. | Active: 20 min.
vegan, lactose-free

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!

Recipe by:
Joel & Muriel

Ingredients

for 4 person

Hazelnuts
80 g hazelnuts
Oats
600 g vegan yoghurt substitute nature (soya)
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

How it's done

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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