Enjoy your coffee AND breakfast in one bowl with these delicious Mocha Hazelnut Oats!
About This Recipe
Are you a sweet or savory breakfast person? Personally, I’m sweet all the way. And luscious, dark chocolatey oats with a hint of coffee and hazelnuts just hits the spot. Like having dessert for breakfast (who ever said there was anything wrong with that?!).
This recipe for Mocha Hazelnut Oats is great any time of the year! I love that this recipe is not only super flavorful, but also a good way to get fiber-rich carbohydrates and some protein at breakfast.
Reasons to Eat Oats for Breakfast
Oats are a breakfast staple in our household, and it's no wonder! Here's why oats a fantastic breakfast option for you, too:
Oats a great source of slow-digesting carbohydrates, which are our body's main and preferred source of energy.
Oats are a whole grain. Health Canada encourages eating whole grains as part of a healthy eating pattern by filling 1/4 of our plate (or our bowl).
Oats are high in fiber, offering 4 grams of fiber per 1/2 cup serving. Fiber is an important nutrient for gut health and digestion, blood sugar and cholesterol management, and appetite regulation.
Oats provide a variety of micronutrients, such as phosphorus, magnesium, and iron.
Oats are delicious! They have a mild, nutty flavor and pair perfectly with chocolate (like in this recipe!).
Making Mocha Hazelnut Oats
Servings: Makes 2 servings
Total Time: 9 minutes
Ingredients:
1 cup rolled oats
2 cups milk of choice
1/3 cup cocoa powder
2 tsp instant coffee granules
2 tbsp chia seeds
1/4 cup dark chocolate chunks, roughly chopped
1-2 tbsp maple syrup
Splash of pure vanilla extract
Pinch of salt
Optional toppings:
Banana slices
Nut butter, like almond butter, peanut butter or sunflower seed butter
Roasted hazelnuts, chopped
Method:
In a saucepan, add rolled oats, milk, cacao powder, chia seeds and instant coffee. Bring to a boil, then reduce to a simmer for 5-8 minutes, stirring on occasion, until thickened to your liking.
Take off the heat and stir in chopped chocolate, maple syrup, vanilla extract and salt. Stir until chocolate is melted.
Divide the oatmeal between two bowls and top with banana slices, almond butter, and chopped roasted hazelnuts.
Notes:
Storing the Mocha Hazelnut Oats
Make sure to store any leftover oats in a sealed container in the refrigerator. They will last in the fridge up to 4 days. Reheat leftovers in the microwave or on the stovetop, adding a splash of milk to thin, if needed.
Make the Mocha Hazelnut Oats Recipe Vegan:
To make this recipe vegan, use a non-dairy milk and non-dairy chocolate of your choosing.
Did you make this recipe?
Be sure to take a photo and tag me @vguitard.nutrition so I can see!