Choco-Hazelnut Overnight Oats

Flavour of the day: Pomegranate. I made tahini, lemon and pomegranate pasta for dinner becauseI found lemon stripey pasta bows in the supermarket, it was a great moment, and couldn’t wait to try it. I loved how sweet and crunchy the pomegranate was in this dish, a great contrast to the creamy sauce and punchy coriander.

There are very few things in life that I love more than Nutella, if could eat a jar a day with a spoon (preferably for breakfast) and not get fat then I most definitely would. I will begin this practice once I get married and he is trapped. I have however invented something that does the job and fulfills that Nutella need every morning (well I don’t have it EVERY morning but most of them). These oats literally get me out of bed, given that I have to be up at 6am that is no mean feat. They also come in at about 350 calories, fabulous and filling!Nutella oats

Ingredients: (For one portion)

  • 45g of porridge oats
  • 60ml of hazelnut milk
  • 60g of low fat Greek yogurt (I make my own using Easiyo sachets)
  • 3/4 tsp of sweetener (I use Stevia), more or less to taste.
  • 1/4 tsp of cocoa powder
  • 1/2 tsp of cocoa nibs
  • 15g of hazelnut butter
  • 1 tsp of dessicated coconut (to top the oats)

These oats are so easy to make, I often make them up in batches of 4 or 5 and keep them in the fridge for the week ahead.

Method:

  1. Put all the ingredients except the dessicated coconut into the bowl and stir until well combined.
  2. Put the mixture into a small Tuppaware box, jar or bowl (heart shape optional) and  top with dessicated coconut (cover bowl with cling film).
  3. Leave in the fridge overnight.
  4. Enjoy for breakfast!

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