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!
Ingredients
Scale
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
- ⅛ 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.
- 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!