Overnight Oats with Deconstructed Nutella
Egg Free, Gluten Free, Refined Sugar Free, Vegetarian Breakfast
July 18, 2016
Recipe by From the Athlete's Kitchen
- Cook: 7 hrs
1 Cup Steel Cut Oats (the bulk bin at Whole Foods or the John McCann’s Steel Cut Irish Oatmeal brand have both worked well)
1/8th – 1/4th Chopped Dark Chocolate or Dark Chocolate Chips with over 50% cocoa content *Per Serving*
1/8th – 1/4th Chopped Roasted Hazelnuts *Per Serving*
1Melt 1 teaspoon of butter over medium heat in a 2 quart (minimum) pot.
2Add the cup of oats and stir to toast/until the butter is throughly absorbed, 3-5 minutes.
3Add three cups water and bring to a boil.
4Add the pinch of salt, stir, and turn off heat.
5Cover, and leave on the burner till morning!
6Preheat oven to 350 Degrees F.
7The dish does best with 1/8th – 1/4th of a cup per serving, so at a minimum roast as many as needed for the number of servings you’re planning for, or roast a larger batch to have them on hand for awhile.
8Spread the raw hazelnuts (which can be sourced most economically from bulk bins, I get them at Whole Foods) on a non-stick cookie sheet or a baking sheet covered with parchment paper.
9Roast at 350 for 17 – 20 minutes.
10Remove and allow to completely cool. Then, using a flat hand roll them back and forth on the sheet. The skins will come off very easily.
11Chop to the texture you like and store in a sealed container.
12If using a bar, chop the chocolate finely so it will integrate evenly into the oats. Store the chopped chocolate in a sealed container.
13Turn the burner with the oats to low heat. Uncover the pot, and give the oats a stir.
14Add the teaspoon of cinnamon and continue to stir intermittently as the oats heat up. Add a splash of milk or almond milk for a little creaminess.
15Once the oats are heated through, place in serving bowls and top with the hazelnuts, dark chocolate and banana.
16Sprinkle with a little more cinnamon & dig in!