So this happened. There was no way around it this morning, especially not with the way my eyes were bulging from my head after a long, restless night. Sick kidlets = tired mama. But I guess from such a situation arose this delicious breakfast, so it wasn’t a complete loss. When hubby asked what I’d had for breakfast, he was intrigued as to how I’d worked my all time favourite ingredient into my breakfast meal. He was excited enough when I made these must-make pancakes, so it’s not like I’m above incorporating chocolate and breakfast. Oh no, not at all.
These oats were thrown together in such haste that I was surprised they were as comforting and soul-nourishing as they were. I’ve run out of cacao, hence the use of cocoa, but do as you please and use whichever you prefer. I quickly blended up some hazelnut milk as I was out of almonds, but feel free to use whatever nut-free milk you prefer. Or even cows milk. But beware, you’ll remove the hazelnutty-ness, so just remember to add it back maybe with some crushed hazelnuts on top. Or don’t, who am I to tell you how to eat your oats?
cocoa + hazelnut oats with banana – serves 1 – dairy free, wheat free and refined sugar free
- 1/2 cup oats
- 1 cup hazelnut milk (blend up 1 cup hazelnut milk with 3-5 cups water, depending on your preference for thickness – I love it thick!)
- 1/2 tsp coconut sugar
- pinch salt
- 1 tsp vanilla extract/vanilla bean paste
- 1 heaping tablespoon cocoa/cacao
- 1 banana, sliced on the diagonal
- flaked/sliced almonds, chia seeds + extra nut milk, to serve
- maple syrup, to serve (optional)
here’s what you do…
- Add oats, hazelnut milk, coconut sugar, salt, vanilla and cocoa to a small saucepan and bring to the boil. Simmer, stirring frequently, until oats are tender and liquid has reduced/gone creamy. If you prefer more sweetness in your oats, add some more coconut sugar or maple syrup.
- Serve topped with extra milk, banana, chia and almonds, and if you prefer, a drizzle of maple. Enjoy!