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Indulgent Raspberry Nutella Oats with Roasted Hazelnuts

Delicious raspberry oats with nutella and roasted hazelnuts
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Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 550 kcal

Equipment

  • Saucepan
  • Measuring Jug

Ingredients
  

  • 130 g Rolled Oats
  • 250 ml Milk I used oat milk
  • 250 ml Water
  • 2 Tbsp Maple Syrup
  • 2 Handfuls Raspberries + a few more for serving
  • Roasted Hazelnuts for serving
  • 2 Tbsp Nutella

Instructions
 

  • Add oats, milk, water and maple syrup to a pan
  • Bring oat mixture to a boil & turn down to simmer
  • Allow to simmer, stirring frequently for 3-5 minutes or until oats reach desired consistency
  • Add raspberries and give it a good strong stir around (to want to mash up some of the berries)
  • Serve hot with more fresh raspberries, Nutella and hazelnuts

Notes

You can easily switch out fresh raspberries for frozen if that's all you have on hand, add them a little earlier while the oats cook and they'll blend through really nicely
This recipe is for rolled oats - if you're using any other sort e.g. quick cook or steel cut, you'll need to adjust your cooking time accordingly
 
All calorie information provided is an estimate.
Keyword nutella, oats, porridge, raspberry, roasted hazelnuts, strawberry