Coco-Ginger-Hazelnut Oatmeal – a delicious recipe with hazelnuts, rolled oats, water, ginger root, chia seeds, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Toast and chop hazelnuts. In a baking sheet, lay hazelnuts in toaster oven and toast for 2-3 minutes, until skins begin to blister and hazelnuts become a light golden brown. Or toast in oven at 350 for 10-15 minutes. Remove from heat and let cool. Wrap in a clean, dry kitchen towel and rub hazelnuts until all skins fall off. Roughly chop skinned hazelnuts.
2
In a medium saucepan, bring water and oats to a boil.
3
Reduce heat to medium, add ginger, chia seeds, coconut, hazelnuts, and maple syrup. Cook for about 5 minutes until thick and creamy. Add almond milk and stir for about a minute, until heated through.
4
Serve, and top with a bit more chopped hazelnuts and coconut for garnish. Enjoy!
277
kcal
Calories
11
g
Fat
38
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cup hazelnuts, 1 cup rolled oats, 2 cups water, 1 teaspoon grated fresh ginger root, and more.
Yes, Coco-Ginger-Hazelnut Oatmeal falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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