To Soak the oats, fill half of a 1-cup measuring cup with rolled oats (1) , then fill it up with warm water (2) and let it sit for 15 minutes until the oats soaked up most of the water and doubled in volume (3).
Chocolate Hazelnut Smoothiebowl
Super creamy breakfast bowl for all the Nutella-lovers!
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- ½ - 3/4 cup roasted hazelnuts (ca. 70-80 g) or 75g unsalted hazelnut butter
- 2 ripe bananas
- 2-3 tbsp. brown sugar or 4 medjool dates soaked in hot water for 15 minutes
- ½ cup oatmeal, soaked
- 3 tbsp. unsweetened raw cocoa powder
- ½ tsp. vanilla
- Decoration: banana, cacao nibs, hemp seeds, roasted hazelnuts
- Spread the hazelnuts on a baking sheet and bake them for 10 minutes in a preheated ( 350° F) oven. Let them cool for 10 minutes before processing.
- Place the cooled hazelnuts in a kitchen machine and process for 5 to 10 minutes until they start to release their natural oils and turn into hazelnut butter. Stop the machine every few minutes to scrape the sides.
- Take a 1-cup measuring cup and fill half of it with rolled oats. Add warm water until the cup is almost full and set it aside for 15 minutes until the oats soaked up the water and doubled in volume.
- Add the soaked oats, hazelnut butter, bananas, cocoa powder, sugar/dates, vanilla, and about half a cup of water to a blender.
- Process until smooth. Add more water if you want the texture of the smoothie to be runnier.
- Transfer mixture into bowl and garnish with 1 thinly sliced banana, 2 tsp. cacao nibs, 1 tbsp. hemp seeds and freshly baked and crushed hazelnuts.
- If you have a big kitchen machine, you might need to make a bigger batch of the hazelnut butter, because otherwise the blades won't grip the nuts.
- I recommend to make double the amount of nut butter at once. You can easily store the remaining nut butter in the fridge for a few days and use it on another day.