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Oh hey there, want a Nutella cake for breakfast? You might be thinking that it’s impossible, but not if you make this Healthy Nutella Baked Oats recipe. Fluffy, fudgy, delicious and loaded with tons of gooey chocolate chips, these baked oats are the ultimate breakfast!
Inspired by everyone’s favorite, Nutella. I wanted to take the classic chocolate spread up a notch and make it into a baked oats flavor. This blended baked oats recipe is:
- Easy and super quick to make
- Super healthy unlike Nutella
- Tons of protein and nutrients
- Made from simple ingredients you’ll definitely haveÂ
- Packed with hazelnut flavor
Oh, and these vegan Nutella baked oats have no banana and no egg! Plus this recipe uses no yogurt either!Â
Substitutions
- Oats: If you’d like to make these baked oats gluten-free simply opt for gluten-free oats and grind them into an oat flour.Â
- Protein powder:Â You can replace it with 3 tbsp spelt flour. However, any protein powder brand will work!Â
- Liquid Stevia: granulated monk fruit sugar, regular cane sugar, granulated date sugar or any type of granulated sweetener will work here. Instead of using 5-6 drops, you’ll probably need to use about 1-2 tsp instead of a liquid or granulated sweetener.Â
- Hazelnut milk: You can use a store-bought hazelnut milk or even a hazelnut creamer for that essential hazelnut flavor. Â
- Lemon juice: Substitute with apple cider vinegar or white vinegar.Â
How to Make Hazelnut Milk
Making hazelnut milk couldn’t be simpler. All you need to do is add hazelnuts and water into a blender, blend for 2 minutes and voila – hazelnut milk. I’ll link my cashew milk recipe HERE. Simply follow the same recipe and instructions, but substitute the cashews for hazelnuts.
You can use the extra hazelnut milk as a coffee creamer, for more baked oats, in regular oatmeal or even in baked goods like donuts.
One last note on hazelnut milk. Make sure you use raw hazelnuts, otherwise the milk will have a bitter roasted flavor that doesn’t always taste the best.Â
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Healthy Nutella Baked Oats
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 serving 1x
- Category: Breakfast
- Cuisine: American
Description
Oh hey there, want a Nutella cake for breakfast? Fluffy, fudgy, delicious and loaded with tons of gooey chocolate chips, these healthy Nutella baked oats are the ultimate breakfast! Â
Ingredients
Baked Oats
- ½ cup Rolled oats, ground into a fine flour ((sub with ½ cup oat flour))
- 1 scoop Protein powder ((sub with 3 tbsp oat flour))
- 1 tbsp Cocoa powder
- ¼ tsp Salt
- ¼ tsp Baking powder
- â…› tsp Baking soda
- ½ cup Hazelnut Milk ((see below) )
- ½ tsp Lemon juice
- 5–6 drops liquid Stevia ((sub with 2 tsp coconut sugar or any granulated sugar))
- 1 tbsp Chocolate chips
Hazelnut Milk
- 3 cups Water
- 1 cup raw and peeled Hazelnuts
- pinch of salt
Instructions
Baked Oats
- Begin by preheating the oven to 350°F and greasing a ramekin with cooking spray.Â
- In a bowl, add the ground oats (or oat flour), protein powder, cocoa powder, salt, baking powder, baking soda. Mix well.
- Then pour in the hazelnut milk, lemon juice and stevia and whisk well. The batter should look like thick pancake batter. If the batter seems too dry, add in a dash of water. If the batter looks too runny, add in some more oat flour or protein powder. Then, sprinkle in the chocolate chips and mix again.
- Pour the batter into the prepared ramekin and pop in the oven to bake for 20-25 minutes until puffed and golden brown. Top with chopped hazelnuts (optional) and enjoy!
Hazelnut Milk
- Simply add the water, hazelnuts and salt into a high-powered blender. Blend on high for 2 minutes. You can either strain the milk in a nut bag or fine mesh strainer or pop it into a bottle.
- If you're planning on using the milk for coffee or as a creamer, I would strain it. Once strainer, pour the milk into a bottle and store in the fridge for up to 5 days.
Notes
The hazelnut milk follows the same recipe as my cashew milk recipe HERE. Simply replace the cashews with hazelnuts. Additionally, you can strain the hazelnut milk if you like, but I prefer the slightly pulp since it’s going in baked oats and you won’t even taste it! Extra FIBER!
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