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.


  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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