Nutella Oatmeal
This Nutella Oatmeal is a delightful breakfast! Creamy oats meet rich chocolate hazelnut spread for a quick and satisfying start to your day.
Equipment
- Medium-sized Pot
- Whisk
- Measuring cups and spoons
- Serving bowls
Ingredients
For the Oatmeal:
- 4 cups low-fat/skim or almond milk
- 2 tablespoons Nutella
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons natural sweetener of choice/raw sugar
- 2 cups rolled oats
- 1 tablespoon light butter optional, can substitute with coconut oil or omit
- Crushed hazelnuts for topping
- Chocolate chips for topping
- Extra Nutella for topping
Instructions
Cooking Instructions:
- Step 1: Heat the Milk - In a medium-sized pot, pour in the 4 cups of low-fat/skim or almond milk. Heat over medium heat until the milk is warm but not boiling.
- Step 2: Mix in the Dry Ingredients - Add the 3 tablespoons of unsweetened cocoa powder and 2 tablespoons of natural sweetener to the warm milk. Whisk until well combined, ensuring there are no lumps.
- Step 3: Add the Oats - Stir in the 2 cups of rolled oats. Continue to cook, stirring occasionally, until the mixture thickens and the oats are cooked through, about 5-7 minutes.
- Step 4: Incorporate Nutella and Butter - Once the oats are cooked, remove the pot from heat. Stir in the 2 tablespoons of Nutella and 1 tablespoon of light butter (if using) until thoroughly combined and creamy.
- Step 5: Serve and Top - Spoon the Nutella Oatmeal into serving bowls. Top with crushed hazelnuts, chocolate chips, and an extra drizzle of Nutella for that decadent finish.
Notes
- For a vegan option, use almond milk and coconut oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing is possible; portion into freezer-safe containers for up to 2 months.