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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

Ingredients

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
2190kj
524kcal 26%
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

Method

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.
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.
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.

See more Christmas breakfast recipes