Praline overnight oats recipe
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- Serves 2
- Takes 15 mins plus cooling and overnight soaking
- 524 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 2190kJ 524.0kcal
- Fat
- 24g
- Saturates
- 5g
- Salt
- 0.2g
- Sugars
- 26g
of the Reference intake
Carbohydrate 57.5gProtein 15.3gFibre 9.7g
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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
