in Recipes

Nut and chocolate breakfast

updated

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Ingredients for 1 servings:

  • 75 g oat flakes, wholegrain
  • 50 g hazelnuts
  • 4 tsp cocoa, organic instant cocoa with cane sugar, Fairtrade
  • 200 ml milk, organic, low-fat

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Own creation

Place the whole-grain oats in a bowl. Dry-roast the hazelnuts in a small pan over medium heat, stirring occasionally. Let cool and roughly chop in a food processor. Three presses of the button are usually sufficient. Add the ground hazelnuts to the whole-grain oats. Add the cocoa, mix everything, and pour in the organic milk. Stir until the cocoa is dissolved. You can also grind and use the hazelnuts without roasting them. This will create a different flavor.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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