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Praline overnight oats recipe
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This rich and delicious breakfast is inspired by your favourite festive choccie. With toasted hazelnuts and chocolate oats, be prepared for big praline flavours. See method
Ingredients
- 100g porridge oats (or gluten free oats)
- 300ml semi-skimmed milk
- 1 tbsp cocoa powder
- ½ tsp ground cinnamon
- 2 tbsp hazelnut chocolate spread
- vegetable oil, to grease
- 20g blanched hazelnuts
- 1 tbsp soft light brown sugar
- 70g blackberries, halved
- 1 ripe fig, cut into wedges
Each serving contains
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Energy
2190kj
524kcal
26%
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Fat
24g
34%
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Saturates
5g
23%
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Sugars
26g
28%
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Salt
0.2g
4%
of the reference intake
Carbohydrate 57.5g
Protein 15.3g
Fibre 9.7g
Method
- In a medium bowl, mix the oats with the milk, cocoa powder, cinnamon and 1 tbsp of the chocolate spread until combined. Cover and leave to soak in the fridge overnight.
- The next day, lightly grease a baking tray with oil. Toast the hazelnuts for 2-3 mins in a dry frying pan over a medium heat until lightly golden. Sprinkle over the sugar and swirl the pan to evenly coat the nuts. Once the sugar is fully dissolved and has turned a deep caramel colour, pour the nuts onto the prepared tray and leave to cool completely, before roughly chopping.
- Stir the soaked oats briefly and add a splash more milk if they’re too thick for your liking. Divide between 2 bowls and swirl through the remaining 1 tbsp chocolate spread. Top with the blackberries, fig wedges and hazelnut praline to serve.
See more Christmas breakfast recipes