Nutella Brownie Oatmeal
This Nutella Brownie Oatmeal is a quick, indulgent breakfast that combines rich chocolate and hazelnut flavors with wholesome oats for a comforting start to your day.
Equipment
- Medium Saucepan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Bowl
Ingredients
- 1/2 cup quick oats or rolled oats
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon natural sweetener or sugar of choice honey, maple syrup, or coconut sugar
- 2 teaspoons organic hazelnut extract
- 1/2 cup unsweetened almond milk
- 1/4 cup extra unsweetened almond milk optional, for extra creamy texture
- 1 tablespoon crushed hazelnuts for topping
Instructions
- In a medium saucepan, combine the quick oats or rolled oats, unsweetened cocoa powder, and natural sweetener or sugar. Stir gently to mix the dry ingredients evenly.
- Pour in the 1/2 cup of unsweetened almond milk and the hazelnut extract. If you prefer a creamier oatmeal, add the additional 1/4 cup of almond milk at this point. Stir well to ensure everything is combined.
- Place the saucepan over medium heat and cook the mixture, stirring occasionally. As it heats up, the oats will absorb the almond milk, and the mixture will thicken. This should take about 5-7 minutes. Once the oatmeal reaches your desired consistency, remove it from heat.
- Spoon the warm Nutella Brownie Oatmeal into a bowl. Sprinkle with crushed hazelnuts for an extra crunch and a touch of elegance. Enjoy it warm.
Notes
- Stir continuously while cooking to prevent the oats from sticking to the pan.
- Use unsweetened almond milk to avoid making the oatmeal overly sweet.
- Adjust hazelnut extract to taste, starting with less and adding more if desired.
- For added flavor, try topping with fresh fruit or a drizzle of melted dark chocolate.
- Make ahead and freeze in portions for up to 3 months; reheat with a splash of almond milk.