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Hazelnut-chocolate oatmeal with strawberries and cream

Time 20 minutes
Yields Serves 4
Hazelnut-chocolate oatmeal with strawberries and cream
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.

If good strawberries aren’t available, substitute bananas or other seasonal fruit.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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