Chocolate Hazelnut Oats

Chocolate Hazelnut Oats

These oats are one of my favorite morning treats. It’s like being bad for breakfast without being bad. A little bit of cacao powder goes a long way, but the secret to this kind of decadence is nothing more than a little hazelnut extract. Like nutella? Well then, dig in.

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Ingredients:

The Oats:

  • 1/4 cup plain oats
  • 2 tbsp quinoa flakes
  • water
  • 1/4 cup unsweetened flaxmilk (or milk of choice)
  • 1 tbsp chia seeds
  • 1 tbsp raw cacao powder
  • 1 tsp raw agave
  • 1 tsp hazelnut extract
  • cinnamon to taste

The Toppings:

  • 1/2 cup kashi go lean crunch cereal (or 1/4 cup granola)
  • 1 small banana
  • 1 tbsp Spectrum’s Decadent Blend

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Instructions:

Cook the oats and quinoa flakes in water

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The reason I use quinoa flakes too? They pack more protein than oats and I like the creamier texture they add to a good bowl of oatmeal. Quinoa flakes, unlike regular quinoa, look just like tiny oatmeal, cook like it, act like it, and taste like it.

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Once the oatmeal is cooked, I like to add 1/4 cup unsweetened flaxmilk and give it a stir. Then, I put if back in the microwave for 45 secs-1 min. This makes the oatmeal creamier, fluffier and keeps it puffed up and dense. Sometimes oatmeal just deflates, you know?

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Then, add your ingredients and stir well.

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And lastly, don’t forget your hazelnut extract. It’s the reason this recipe is oh so good.

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Now, I always say feel free to customize your own toppings, but this combo is sure to make your oatmeal even more heavenly if you choose.

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I like kashi go lean crunch instead of granola because it packs an extra protein punch, and an amazing crunch. I like the balance of the creamy oats and the crunchy cereal. Perfect every time. Sometimes, I’ll make my oats and forget that I don’t have any Kashi at home, and I get very sad.

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A small banana is the perfect topping for this oatmeal. Have you ever smothered nutella on a banana? If you haven’t I suggest you get a banana right now and try it with my chocolate hazelnut spread.

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To top this breakfast off, I couldn’t resist this stuff from Spectrum. It’s good for you, AND is chocolatey. My favorite way to eat it is actually sprinkled on homemade almond butter smothered on some cinnamon raisin ezekiel bread. But this topping is really the icing on the cake for these oats.

Nutritional Facts:

With toppings:

Calories: 454

Carbs: 79g

Protein:14g

Fat: 11g

Without toppings:

Calories: 229

Carbs: 34g

Protein: 7g

Fat: 7g

Adding the banana packs this breakfast with protein, and the chia seeds + decadent blend gives an amazing dose of omega-3 healthy fats. It is also high in Calcium, Iron and of course, antioxidants from the cacao.

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Chocolate Hazelnut Butter

Chocolate Hazelnut Butter

I am very, very proud of this recipe. The funny thing is, I just made it up one day. And it is so, so , so easy. It’s basically my version of homemade nutella. The funny thing is, it’s made with peanut butter! So this recipe is a two-for-one. Homemade peanut butter + homemade nutella.

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Ingredients:

  • 2 cup raw peanuts
  • 2 tbsp raw cacao powder
  • 2 tsp hazelnut extract
  • Optional: raw agave & sea salt (recommended)

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Instructions:

Now, this recipe is delicous made with raw peanuts. However, it is also delicious with roasted peanuts. So, choose your poison. If you’re roasting, peanuts go in the oven on a baking sheet for about 8 minutes at 350. They will darken slightly and become more fragrant. Watch them closely so they don’t burn.

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These were my peanuts after the oven. See? Just a tad darker.

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Let the peanuts cool for a few minutes and then place them in the food processor.

hazel pb10Send them for a whirl. Literally, just turn it on and walk away to do whatever you want for about 5 minutes. The peanuts will process faster if you roasted them simply because the natural oils that are created make the peanut butter more creamy, quicker.

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Once your peanut butter looks like, well, peanut butter, it’s time to add your ingredients.

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I’m not so big on measuring, so everything is kind of a rough estimate. Add as much salt as YOU like in your peanut butter.

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Add the cacao and hazelnut extract. The more cacao you add, the richer and darker it will get. So I’ll leave that up to you. My general rule is at least 1 tbsp cacao and 1 tsp extract for every 1 cup peanuts you used. I generally make this in 1-2 cup batches at a time, simply because you need to be prepared to eat it all..sometimes within just a few days. Oops!

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Now, if you want your spread to be more sweet, like nutella, add a little raw agave. Remember, the raw cacao will make the butter a little bitter, so I usually add just enough for it to be a little sweet, but not like a dessert. This is the fun part, the taste testing part.

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Once your masterpiece has satisfied you, quit mixing and adding and just start eating the darn stuff. Now, people have asked me how long homemade nut butters keep in the fridge. Well, the problem is that they never really last long enough to test a decent expiration date before they are devoured. But I will say, I’ve held my spoon back long enough to say they’ll keep at least a week stored in an airtight container in the fridge. Keep in mind, nut butters are creamy because of their natural oils and the longer it stays in the fridge, the more oil it will start to lose. See why I make this in small batches? 1 cup in 3-4 days is all my bum can handle!

 

Nutritional Facts:

1 Serving = 2 tbsp:

Calories: 196

Carbs: 8g

Protein: 7g

Fat: 16g