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Praline overnight oats recipe

Praline overnight oats recipe

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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
  • Vegetarian


  • 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

Each serving contains

  • Energy

  • Fat

    24g 34%
  • Saturates

    5g 23%
  • Sugars

    26g 28%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 57.5g Protein 15.3g Fibre 9.7g


  1. 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.
  2. 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.
  3. 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.

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