Total time: 20 minutes
Note: If good strawberries aren't available, substitute bananas or other seasonal fruit.
1/2 cup heavy cream
1/2 cup whole milk
1 cup rolled oats (not quick-cook)
2 cups water
1/4 teaspoon vanilla
Pinch of sugar, unless using store-bought Nutella
Pinch of salt
1/3 cup hazelnut-chocolate spread (or Nutella)
1/2 cup hulled, sliced strawberries
1/4 cup hazelnuts, toasted and skins removed, coarsely chopped or broken up
4 teaspoons shaved dark chocolate
1. In a blender, in a food processor or by hand, whip the cream until it begins to thicken. Stir in the milk to thin as desired, the mixture should be light with the consistency of heavy cream. Set aside.
2. In a small heavy-bottom saucepan, combine the oats, water, vanilla, sugar and salt. Cover and bring to a boil, then turn the heat to low and simmer, uncovered and stirring occasionally until the oatmeal is creamy, about 3 minutes. Stir in the hazelnut-chocolate spread until thoroughly combined. This makes about 2 cups of oatmeal.
3. Divide the oatmeal among bowls, sprinkle the strawberries over the top, followed by a little cream, hazelnuts and shaved chocolate. Serve any remaining cream in a pitcher alongside the oatmeal.
Each serving: 370 calories; 7 grams protein; 32 grams carbohydrates; 4 grams fiber; 25 grams fat; 10 grams saturated fat; 44 mg. cholesterol; 67 mg. sodium.Copyright © 2015, Los Angeles Times